Bacon and Cheese Quiche
To freeze, cool baked quiche completely, wrap airtight, and freeze for up to 1 month. 30 minutes prep time, 30 minutes chilling, 45 minutes baking time.
Total Steps
7
Ingredients
11
Tools Needed
17
Ingredients
- 1 1/3 cup all-purpose flour
- 1/8 teaspoon salt
- 1/2 cup chilled butter, cut into small pieces
- 2 tablespoons cold water, or as needed
- 10 strips lean bacon
- 4 large eggs
- 1 1/2 cup light cream
- 1/4 teaspoon dried thyme
- 1/8 teaspoon white pepper
- 1/2 cup shredded Gruyere cheese (about 2 ounces)
- 1/2 cup shredded white Cheddar cheese (about 2 ounces)
Instructions
Step 1
In a large bowl, mix together the flour and salt to prepare the crust.
Step 2
Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form.
Step 3
Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator.
Step 4
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 it into a 9-inch pie pan. Trim the edge, leaving a 1/4-inch overhang. Fold the overhang under to form a standup edge. Prick the dough with a fork. Line the crust with foil and fill with pie weights or dried beans.
Step 5
Bake the crust for 10 minutes. Remove the foil and weights, then bake again until lightly golden, about 5 minutes. Transfer the crust to a wire rack to cool.
Step 6
Meanwhile, prepare the filling. In a medium skillet, cook the bacon over medium heat until crisp. Transfer the cooked bacon to a paper towel to drain.
Step 7
In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour the egg mixture into the prepared crust. Crumble the bacon and sprinkle it along with the Gruyere cheese and Cheddar cheese over the egg mixture. Bake until golden and the custard is set. Serve warm.