member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Heather      

Recipe Categories:

    Bacon and Double Cheese Quiche

    If you can't find Gruy�re 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 Gruy�re 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, Gruy�re 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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen | contact the ringmaster