Recipe - Gahb Bacon And Double Cheese Quiche

CRUST
1 1/3 cup Allpurpose flour
1/8 teaspoon Salt
One half cup Chilled butter; cut into
small piece
2 tablespoon Cold water; 2 to 3
tablespoons

FILLING
10 Strips lean bacon
4 lg Eggs
1 One half cup Light cream
One fourth teaspoon Dried thyme
1/8 teaspoon White pepper
One half cup Shredded Gruyere cheese;
about 2 ounces
One half cup 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 11inch circle. Fit into 9inch
pie pan. Trim edge, leaving 1/4inch 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 recipeludigest Volume 01 Number 522 by "Valerie Whittle"
catspaw@inetnow.net on Jan 14, 1998