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Title: Bacon & Double Cheese Quiche
Yield: 8 Servings

Ingredients

  ----------------------------------CRUST-----------------------------------
  1 1/3 c  flour
    1/8 ts salt
    1/2 c  butter; chilled, cut into
           -small p
 
  --------------------------------FILLING-----------------------------------
     10 sl bacon; lean
      4 lg eggs
  1 1/2 c  light cream
    1/4 ts dried thyme
    1/8 ts white pepper
    1/2 c  gruyere cheese; shredded,
           -(about 2-oz.)
    1/2 c  white cheddar cheese;
           -shredded (about 2-oz.)

Instructions

Crust - in a lg. bowl, mix together the flour and salt. Using a pastry
blender or 2 knives, cut in the butter until coarse crumbs form. Add
water, 1 tbsp at a time, tossing with fork, until a dough forms.
Shape into a disk, wrap in plastic wrap, and chill in the frig. for
30 mins.

Preheat oven to 375~. On a lightly floured surface, using a lightly
floured rolling pin, roll the dough into an 11" circle. Fit into 9"
pie pan. Trim edge, leaving 1/4" 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 mins. Remove the foil and
weights. Bake until lightly golden, about 5 mins. Transfer to a wire
rack to cool.

Meanwhile, prepare filling. In a med. skillet, cook the bacon over
med. heat until crisp, 8 to 10 mins. 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 and cheeses. Bake until golden and custard is set,
about 30 mins. Serve warm.

To freeze - cool baked quiche completely, wrap airtight, and freeze
for up to 1 month.

Source: Great American Home Baking recipe cards

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