Bacon And Cheddar Quiche

Name: Bacon And Cheddar Quiche
Ingredients: CRUST; 1 1/3 cups all-purpose flour; 1/8 teaspoon salt; 1/2 cup cold butter, cut in small pieces; 2 -3 tablespoons ice-cold water; FILLING; 8 slices 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

12 ingredients

4 steps

Ingredients

CRUST
1 1/3 cups all-purpose flour
1/8 teaspoon salt
1/2 cup cold butter, cut in small pieces
2 -3 tablespoons ice-cold water
FILLING
8 slices 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

Directions

1

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.
2

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°.
3

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.
4

NOTE: 5 minutes prep if you do not make the homemade crust and use a frozen one instead!