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Bacon and Double Cheese Quiche

If you can't find Gruyère cheese, baby Swiss or Gouda make nice substitutes.





List of Ingredients



• CRUST
  
• 1 1/3 cups all-purpose flour
  
• 1/8 tsp salt
  
• 1/2 cup (1 stick) chilled butter-- cut in small pieces
  
• 2 to 3 tablespoons cold water
  
• FILLING
  
• 10 slices lean bacon
  
• 4 large eggs
  
• 1 1/2 cups light cream
  
• 1/4 tsp dried thyme
  
• 1/2 cup shredded Gruyère cheese
  
• 1/2 cup shredded white Cheddar cheese
  






Instructions



1. To prepare the crust, in a large bowl, mix together the flour and salt.
   
2. Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form.
   
3. Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms.
   
4. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 minutes.
   
5. Preheat oven to 375° F.
   
6. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11" circle.
   
7. Fit into 9" pie pan.
   
8. Trim edge, leaving 1/4" overhang. Fold under to form standup edge.
   
9. Prick dough with a fork.
   
10. Line with foil and fill with pie weights or dried beans.
    
11. Bake for 10 minutes.
    
12. Remove the foil and weights.
    
13. Bake until lightly golden, about 5 minutes.
    
14. Transfer to a wire rack to cool.
    
15. Meanwhile, prepare filling.
    
16. In a medium skillet, cook the bacon over medium heat until crisp, 8 to 10 minutes.
    
17. Transfer to a paper towel to drain.
    
18. In a small bowl, whisk together the eggs, cream, thyme, and pepper.
    
19. Pour into crust.
    
20. Crumble bacon.
    
21. Sprinkle the egg mixture with the bacon, Gruyère cheese, and Cheddar cheese.
    
22. Bake until golden and custard is set, about 30 minutes.
    
23. Serve warm.
    






Final Comments


Serving Size : 8

NOTES : To freeze: Cool baked quiche completely, wrap airtight and freeze for up to 1 month.