Breakfast Quiche

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Story Published: Dec 12, 2006 at 4:37 PM MDT

Story Updated: Dec 12, 2006 at 4:37 PM MDT

By Submitted by Ronda Beechner

Ingredients

Crust :

1 1/2 cups All Purpose Flour
1/8 teaspoon salt
1/2 cup ( 1 Sick ) chilled butter cut into small pieces
2-3 tablespoons cold water

Filling :
10 strips of lean 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

1 To prepare the crust, in a large bowl, Mix together the flour and salt. Using a pastry blender or 2 Knives, cut in the butter until coarse crumbs form .

2 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 in refrigerator for 30 minutes.

3 Preheat oven to 375 degrees On a Lightly floured surface using a floured rolling pin, roll the dough into 11 inch circle . Fit into 9 inch pie pan Trim edge . Prick dough with fork . Line with foil and fill with pie Weights or Dried Beans

4 Bake for 10 minutes Remove the Foil and the weights . Bake until Lightly golden brown about 5 minutes. Transfer to wire rack to cool

5 Meanwhile , prepare filling. In a medium skillet, cook Bacon over medium heat until crisp 8 to 10 minutes transfer to a paper towel to drain.

6 In 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 the White Cheddar cheese . Bake until golden and custard is set, about 30 minutes, serve warm.

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