Bacon and Double Cheese Quiche

Bacon and Double Cheese Quiche

1 1/3 cups all-purpose flour
1/8 tsp salt
1/2 cup (1 stick) chilled butter, cut into small pieces
2-3 tblsp cold water
10 strips lean bacon
4 large eggs
1 1/2 cups light cream
1/4 tsp dried thyme
1/8 tsp white pepper
1/2 cup shredded Gruyere cheese (about 2 ounces)
1/2 cup shredded white Cheddar cheese (about 2 ounces)

Crust: In a large bowl, mix together flour and salt. Using a pastry
blender
or 2 knives, cut in butter until coarse crumbs form. Add water 1 tblsp at a
time, tossing with a fork, until a dough forms. Shape into a disk, wrap in
plastic wrap and chill in refrigerator for 30 minutes. Preheat oven to 375
degrees. On a lightly floured surface, using a lightly floured rolling pin,
roll dough into 11 inch circle; fit into 9 inch pie pan. Trim edge, leaving
1/4 inch overhang. Fold under to form standup edge. Prick dough all over
bottom and sides with a fork. Bake until lightly browned. Transfer to a
wire rack to cool. To Prepare Filling: In a medium skillet, cook bacon
over
medium heat until crisp. Drain on paper towels. In a small bowl, whisk
together eggs, cream, thyme and pepper. Pour into crust. Crumble bacon and
sprinkle over egg mixture. Sprinkle on Gruyere and cheddar cheeses. Bake
until golden and custard is set, about 30 minutes. Note: To freeze, cool
baked quiche completely, wrap airtight and freeze for up to 1 month.