|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 33g||42%|
|Saturated Fat 17g||84%|
|Total Carbohydrate 11g||4%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This bacon cheddar quiche makes a fabulous brunch or lunch dish. For a delicious brunch, serve this easy quiche along with mixed fresh fruit or a tossed salad, or serve it with a cup of soup for a filling lunch or dinner. Use the included pastry recipe or a frozen-thawed pie shell if you need to cut time.
- For the 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
- For the Filling
- 4 large eggs
- 1 1/2 cups half-and-half (or whole milk)
- 1/4 teaspoon dried leaf thyme
- 1/8 teaspoon pepper
- 8 strips lean bacon (cooked and crumbled)
- 1 cup sharp Cheddar cheese (shredded)
Gather the ingredients.
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.
On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 12 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 F.
In a small bowl, whisk together the eggs, milk, thyme, and pepper.
Pour into the baked crust.
Crumble bacon over the top with the shredded Cheddar cheese.
Bake at 375 F for about 30 minutes, or until quiche filling is set and the top is lightly browned.
Serve the quiche with fresh tomato wedges or a tossed salad.