Bacon and double cheese quiche

Bacon and double cheese quiche

Ingredients/Components

• salt - 1/8 tsp
• cold water - 2 3
• all-purpose flour
• large eggs - 4 item
• light cream
• white pepper - 1/8 tsp
• dried thyme - 1/4 tsp
• shredded Gruyere cheese about 2 oz - 1/2 c
• 1 stick chilled butter, cut in small pieces - 1/2 c
• Filling:10 strips lean bacon
• shredded white Cheddar cheese about 2 oz - 1/2 c

How to make bacon and double cheese quiche:

Filling:10 strips lean bacon4 large eggs1 1/2 c. light cream1/4 tsp. dried thyme1/8 tsp. white pepper1/2 c. shredded Gruyere cheese (about 2 oz.)1/2 c. shredded white Cheddar cheese (about 2 oz.) Crust: In a large bowl, mix flour and salt. Using pastry blender or 2 knives, cut in the butter until coarse crumbs form. Add water, 1 tablespoon at a time, until dough forms. Shape into a disk. Wrap in plastic wrap and chill in refrigerator for 30 minutes. On a lightly floured surface, roll the dough into 11-inch circle. Fit into 9-inch pie pan. Trim edges, leaving 1/4-inch overhang. Fold under to form standup edge. Prick dough with fork. Bake at 375° for 10 minutes, until lightly brown; cool.

Meanwhile, prepare filling. In a medium skillet, cook the bacon until crisp; drain on paper towel. In small bowl, whisk together eggs, cream, thyme and pepper. Sprinkle the egg mixture with the bacon, Gruyere cheese and Cheddar cheese. Bake until golden and custard is set, about 30 minutes. Serve warm.

Recipe categories: Breakfast, Main dish, Savory pies.