Bacon and Cheddar Quiche
- 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
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.
Del
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