RECIPE BOX Bacon And Double Cheese Quiche Crust 1 1/3 cups all-purpose flour 1/8 teaspoon salt 1/2 cup (1 stick) chilled butter, cut into small pieces 2-3 tablespoons cold water Filling 10 strips lean bacon 4 large eggs 1 1/2 cups light cream 1/4 teaspoon dried thyme 1/8 teaspoon pepper 1/2 cup shredded Gruyere cheese* 1/2 cup shredded white chedder cheese 1 Prepare crust in a large bowl.Mix flour and salt.Use a pastry blender to cut butter into mixture.Course crumbs will form. 2 Add water 1 tablespoon at a time tossing with a fork until dough forms.Shape into a disk and wrap in plastic wrap.Chill in refrigerator for 30 minutes. 3 Preheat oven to 375 degrees.On a lightly floured surface, using a lightly floured rolling pin roll the door into 11 inch circle.Fit into 9 inch pie pan.Trim edge leaving 1/4 inch overhang.Fold dough to form stand up edge.Prick dough with fork.Line with foil and fill with pie weights or dried beans. 4 Bake for 10 minutes.Remove the foil and weights.Bake until lightly golden or about 5 minutes.Transfere to a wire rack to cool. 5 Meanwhile prepare filling.In a medium skillet cook the bacon until crisp.About 8-10 minutes.Transfere to a paper towel to drain. 6 In a small bowl whisk together eggs, cream, thyme and pepper.Pour into crust.Crumble bacon and sprinkle over the egg mixture.Sprinkle the cheeses on top as well.Bake until golden and crust is set about 30 minutes. * Gruyere is a hard Swiss cheese.It is a bit on the pricy side and hard to find.A hard cheese or a Swiss cheese can be substituted.Just make sure it will melt.And nothing too strong or it will over power the dish.
Posted on: Thu, 13 Jun 2013 23:58:20 +0000
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