Bacon Double Cheese Quiche

1-1/3 cups all-purpose flour
1/8 tsp salt
1/2 cup chilled butter, cut into small pieces
2-3 tbs 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 oz
1/2 cup shredded white cheddar cheese, about 2 oz

Prepare crust. In a large bowl, mix together flour and salt. Using a pastry blender or two knives, cut in the butter until coarse crumbs form. Add water, one tbs at a time, tossing with a fork, until dough forms. Shape into a dish. Wrap in plastic wrap and chill in refrigerator for 30 minutes. Preheat oven to 375F. On lightly floured surface, using 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 stand up edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans. Bake for ten minutes. Remove the foil and weights. Bake until lightly golden, about five minutes. Transfer to a wire rack to cool. Meanwhile, prepare filling in a medium skillet. Cook the bacon over medium heat until crisp, eight to ten minutes. Transfer to paper towel to drain. In a small bowl, whisk together eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with bacon, Gruyere cheese, and Cheddar cheese. Bake until golden and custard is set, about 30 minutes.

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Casseroles - Quiches

Cajun Country -- New Iberia, Louisiana