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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bacon & Double Cheese Quiche Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1-1/3 cups flour
1/8 tsp salt
1/2 cup (1 stick) chilled butter, cut into small pieces
2-3 tbsp cold water

Filling:
10 strips lean bacon
4 large eggs
1-1/2 cups light cream
1/4 tsp dried thyme
1/8 tsp white pepper
1/2 cup (about 2 oz) shredded Gruyere cheese
1/2 cup (about 2 oz) shredded white cheddar cheese
Directions:
Directions:
Preheat oven to 375º. To prepare the crust, in a large bowl, mix together the flour and salt. Using a pastry blender, 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 for 30 minutes. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into 9-inch pie pan. Trim edge, leaving 1/4-inch 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. 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. Makes 8 servings.
Number Of Servings:
Number Of Servings:
8

 

 

 

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