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Bacon and Cheddar Quiche

User Rating 4.5 Star Rating (9 Reviews)

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Bacon and Cheddar Quiche
This quiche could be served for brunch or lunch, along with mixed fresh fruit or a tossed salad. Use prepared pie pastry or a frozen thawed pie shell if you need to cut time.

Ingredients:

  • 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 lean bacon, cooked and crumbled
  • 4 large eggs
  • 1 1/2 cups half-and-half or whole milk
  • 1/4 teaspoon dried leaf thyme
  • 1/8 teaspoon pepper
  • 1 cup shredded sharp Cheddar cheese

Preparation:

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, milk, 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 top is lightly browned. Serve the quiche with fresh tomato wedges or a tossed salad.

Quiche serves 8.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Great :), Member lbrenn21

I made my pie crust from a different recipe. I followed the recipe for the filling but used chopped onions instead of thyme. It was wonderful. So glad I found this simple and delicious recipe.

13 out of 15 people found this helpful.

See all 9 reviews

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