Bacon and Cheddar Quiche
photo by flower7
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
-
CRUST
- 1 1⁄3 cups all-purpose flour
- 1⁄8 teaspoon salt
- 1⁄2 cup cold butter, cut in small pieces
- 2 -3 tablespoons ice-cold water
-
FILLING
- 8 slices lean 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
directions
- Prepare crust for quiche. 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.
- 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°.
- 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.
- NOTE: 5 minutes prep if you do not make the homemade crust and use a frozen one instead!
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Reviews
-
This was very good and easy. I used a refrigerated roll-out crust. I was feeling especially lazy (lol) and used pre-cooked bacon but I think freshly cooked would have been better. I used fat-free half and half and probably should have reduced the amount a little as a previous reviewer did. Otherwise, this was great - love the thyme with the other ingredients. Thanks for sharing! [Made for Spring 2013 Pick A Chef]
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I also used a frozen crust, a cup of diced Canadian Bacon, added fresh basil, and only used slightly over a cup of liquid since I only had half-and-half not light cream. The good news: the recipe was so forgiving, and came out fluffy and delicious! Super easy and reliable quiche that can be easily adapted for tastes and pantries. A keeper!
RECIPE SUBMITTED BY
Chef 495452
Gainesville, 49
I am married to a great husband. We do not have any kids yet but have 1 cat and 1 dog. I am a first grade teacher and absoutely love it! I do not really enjoy the process of cooking but I enjoy the finished product so I do it and try to make new and interesting dishes. When I find a recipe I like, it normally becomes part of the dinner rotation. I tend to be pretty picky about the way I cook and the ingredients and tend to find that most people enjoy my recipes and cooking. I am a devoted by the recipe cooker but have gotten much better about adding something new to the recipe the longer that I have been married and the more I have practiced cooking. I hope you enjoy my recipes too.