Ingredients for Bacon And Cheddar Quiche
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How to Make Bacon And Cheddar Quiche
- Preheat oven to 375°F (190°C).
- If making your own crust: In a large bowl, whisk together 2 cups all-purpose flour and 1 teaspoon salt.
- Cut in 1 cup (2 sticks) cold unsalted butter, using a pastry blender or your fingertips, until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough to an 11-inch circle.
- Transfer the dough to a 9-inch pie plate or quiche pan. Trim and crimp the edges.
- Prick the bottom of the crust with a fork. Line with parchment paper and fill with pie weights or dried beans.
- Blind bake for 10 minutes. Remove the weights and parchment paper.
- In a medium bowl, whisk together 6 large eggs, 1 cup heavy cream, 1 teaspoon dried thyme, and 1/4 teaspoon black pepper.
- Pour the egg mixture into the pre-baked crust.
- Crumble 4 slices cooked bacon over the top and sprinkle with 1 1/2 cups shredded cheddar cheese.
- Bake for 30-35 minutes, or until the quiche is set and lightly golden brown.
- Let cool slightly before slicing and serving. Garnish with fresh tomato wedges (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
1g
Fat
88g
Carbs
6g
