Bacon and Cheddar Quiche

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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

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


1. 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.

2. 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°.

3. 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. 5 minutes prep if you do not make the homemade crust and use a frozen one instead!

Bon Appetit!

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