Bacon & double cheese quiche

Yield: 8 Servings

Measure Ingredient
-Sue Woodward
1⅓ cup Flour
⅛ teaspoon Salt
½ cup Butter; chilled, cut into small pieces Water, cold; to 3 tbsp
10 slices Bacon; lean
4 larges Eggs
1½ cup Light cream
¼ teaspoon Dried thyme
⅛ teaspoon White pepper
½ cup Gruyere cheese; shredded, (about 2-oz.)
½ cup White cheddar cheese; shredded (about 2-oz.)



Crust - in a lg. bowl, mix together the flour and salt. Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form. Add water, 1 tbsp at a time, tossing with fork, until a dough forms.

Shape into a disk, wrap in plastic wrap, and chill in the frig. for 30 mins.

Preheat oven to 375~. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 11" circle. Fit into 9" pie pan. Trim edge, leaving ¼" overhang. Fold under to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans. Bake for 10 mins. Remove the foil and weights. Bake until lightly golden, about 5 mins. Transfer to a wire rack to cool.

Meanwhile, prepare filling. In a med. skillet, cook the bacon over med. heat until crisp, 8 to 10 mins. Transfer to a paper towel to drain. In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon and cheeses. Bake until golden and custard is set, about 30 mins. Serve warm.

To freeze - cool baked quiche completely, wrap airtight, and freeze for up to 1 month.

Source: Great American Home Baking recipe cards

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