1/2 c. (stick) chilled butter, cut into small pieces
2-3 tbsp. cold water
10 strips lean bacon
4 large eggs
1 1/2 c. light cream
1/4 tsp. dried thyme
1/8 tsp. white pepper
1/2 c. shredded Gruyere cheese (about 2 oz)
1/2 c. shredded white Cheddar cheese ( about 2oz)
To prepare the crust, in a large 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 a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and chill in refrigerator for 30 mins.
Preheat oven to 375 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 11-inch circle. Fit into 9in pie pan. Trim edge, leaving 1/4-inch 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 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to wire rack and cool.
Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel to drain.
In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour onto crust. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere cheese, and cheddar cheese. 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.
0 Out of 5 from
You can add this Bacon and Double Cheese Quiche recipe to your own private DesktopCookbook.