Bacon and Double Cheese Quiche



  • 1 1/3 cups flour
  • 1/8 tsp. salt
  • 1/2 cup chilled butter, cut in small pieces
  • 2-3 Tbsp. cold water



  • 10 strips lean bacon
  • 4 large eggs
  • 1 1/2 cups light cream
  • 1/4 tsp. dried thyme
  • 1/8 tsp. white pepper
  • 1 cup shredded cheese (your choice)


To prepare 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 minutes.

Preheat oven to 375 degrees F. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 11 inch circle. Fit into 9 inch pie pan. Trim edge, leaving 1/4 inch overhang. Fold under to form standup edge. Crimp 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, 8-10 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 and cheese. Bake until golden and custard is set, about 30 minutes. Serve warm.

By Robin from Washington, IA


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