Bacon Double Cheese Quiche

Serves 8

For crust:

1 1/3 cups (330 mL) all-purpose flour

1/8 teaspoon (0.5 mL) salt

1/4 lb (115 g) chilled butter, cut in small pieces

2 to 3 tbsp (30 to 45 mL) cold water

For filling:

10 strips lean side bacon

4 large eggs

1 1/2 cups (375 mL) light cream

1/4 tsp (1 mL) dried thyme

1/8 tsp (0.5 mL) white pepper

1/2 cup (125 mL) shredded Gruyere cheese

1/2 cup (125 mL) shredded white cheddar cheese

To make 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. Add water, a tablespoon (15 mL) at a time, tossing with a fork, until a dough forms. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375 F (190 C). On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 11-inch (27.5-cm) circle. Fit into 9-inch (23-cm) pie pan. Trim edges, leaving a 1/4 inch (0.6 cm) overhang. Fold under to form standing edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans. Bake for 10 minutes. Remove the foil and weights. Bake until lightly golden, about 5 minutes. Cool on wire rack.

To make filling: In a medium skillet, cook bacon until crisp. Drain on paper towel. In a small bowl, whisk together the eggs, cream, thyme and pepper. Pour into cooled crust. Crumble bacon and sprinkle it and the 2 cheeses over the egg mixture. Bake until golden and the custard is set, about 30 minutes Serve the quiche warm.