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Fun With Food: Cheddar and Bacon Quiche

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For me personally, using 8 of the 12 strips of bacon that come in the package is just silly, so I actually use the whole package. Go big, or go have a bowl of cereal, you pansy.

Ingredients

 

Crust

  • 1 1/3 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup cold butter, cut in small pieces
  • 2 to 3 tablespoons ice-cold water

 

Filling

  • 8 strips bacon, cooked and crumbled
  • 4 large eggs
  • 1 1/2 cups light cream
  • 1/4 teaspoon dried leaf thyme
  • 1/8 teaspoon pepper
  • 1 cup shredded sharp Cheddar cheese

 

Preparation

  1. In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water, a little at a time, until dough holds together and forms a ball. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
  2. On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights. Bake quiche crust for 10 minutes at 375°.
  3. In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375° for about 30 minutes, or until quiche filling is set and lightly browned. Serve quiche with fresh tomato wedges.

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