Name: Double Double Bacon Cheese Quiche
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 7 to 8 servings
Cuisine: french
Ingredients: 1 1/3 cups all-purpose flour; 1/8 teaspoon salt; 1/2 cup (1 stick) chilled butter, cut into small pieces; 2 to 3 tablespoons cold water; 10 strips bacon; 4 large eggs; 1 1/2 cups 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)

Directions

Preheat oven to 375 degrees F.
To prepare the crust: In a large bowl, mix together the flour and the salt. Using 2 knives, cut in the butter until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk, wrap in plastic wrap and chill in refrigerator for 30 minutes. Lightly flour counter and rolling pin and roll into about a 10 or 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Prick dough with a fork. Line with foil and fill with dried beans. Bake for 10 minutes. Remove the foil and dried beans. Bake until lightly golden, about 5 minutes more. Transfer to wire rack to cool.
To prepare the filling: In a medium skillet cook the bacon over medium heat until crisp, 8 to 10 minutes. Crumble bacon. Transfer to a paper towel to drain. In a small bowl whisk together the eggs, cream, thyme and pepper. Pour into the crust. Sprinkle egg mixture with bacon and cheeses. Bake until golden and custard is set, about 30 minutes.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Double Double Bacon Cheese Quiche

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Directions

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