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    Bacon And Cheddar Quiche


    Source of Recipe


    Internet

    List of Ingredients




    1 1/3 cups all-purpose flour
    1/8 teaspoon salt
    1/2 cup cold butter, cut in small pieces
    2 to 3 tablespoons ice-cold water Filling
    8 strips lean bacon, cooked and crumbled
    4 large eggs
    1 1/2 cups light cream
    1/4 teaspoon dried leaf thyme
    1/8 teaspoon pepper
    1 cup shredded sharp Cheddar cheese

    Recipe



    Prepare crust for quiche. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
    On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.
    In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and lightly browned. Serve quiche with fresh tomato wedges.
    Quiche serves 8.

 

 

 


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