Bacon 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. I made this for Fathers Day for my husband. It was a hit with everyone. I mean really, how can you go wrong with bacon and cheese?

Bacon Cheddar Quiche

CRUST:
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.

1. In a mixing bowl, mix together flour and salt.

2. 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.

3. Shape into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.

4. On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter.

5. 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.

6. Bake at 375 for 10 minutes.

FILLING:
8 strips lean bacon, cooked and crumbled
4 large eggs
1 1/2 cups half-and-half or heavy cream
1/4 teaspoon dried leaf thyme
1/8 teaspoon pepper
1 cup shredded sharp Cheddar cheese

1. In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into the baked crust.

2. Crumble bacon over the top with the shredded Cheddar cheese.

3. Bake at 375° for about 30 minutes, or until quiche filling is set and top is lightly browned.