Gahb Bacon and Double Cheese Quiche

Title:
Gahb Bacon and Double Cheese Quiche

Yield:
8 Servings

Categories:
Main
Dishes,
Dish




Ingredients:




-----------------------------------CRUST-----------------------------------


 1 1/3 c  All-purpose flour


   1/8 ts Salt


   1/2 c  Chilled butter; cut into


          -small piece


     2 tb Cold water; 2 to 3


          -tablespoons





----------------------------------FILLING----------------------------------


    10    Strips lean bacon


     4 lg Eggs


 1 1/2 c  Light cream


   1/4 ts Dried thyme


   1/8 ts White pepper


   1/2 c  Shredded Gruyere cheese;


          -about 2 ounces


   1/2 c  Shredded white Cheddar


          -cheese; about 2 ounces





 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 tablespoon 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 minutes.


 


 Preheat oven to 375 degrees. On a lightly floured surface, using a lightly


 floured rolling pin, roll the dough into 11-inch circle. Fit into 9-inch


 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 a wire rack to 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


 into crust. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere


 cheese, and Cheddar cheese. Bake until golden and custard is set, about 30


 minutes. Serve warm.


 


 NOTES : 30 minutes prep time, 30 minutes chilling, 45 minutes baking time.


 Baking Tips: To freeze: Cool baked quiche completely, wrap airtight, and


 freeze for up to 1 month.


 Recipe by: Great American Home Baking


 


 Posted to recipelu-digest Volume 01 Number 522 by "Valerie Whittle"


 
on Jan 14, 1998