Double Cheese/Bacon Quiche

Crust:

1-1/3 cups all-purpose flour

1/8 teaspoon salt

1/2 cup butter, chilled and cut small

2-3 tablespoons cold water

Filling:

10 strips lean bacon

4 large eggs

1-1/2 cups light cream

1/4 teaspoon dried thyme

1/8 teaspoon white pepper

1/2 cup Gruyere Cheese, shredded

To prepare crust:
In a large bowl, mix together the flour and salt. Using a pastry blender, cut in butter until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape into a disk; wrap in plastic wrap and chill in refrigerator 30 minutes. Preheat oven to 375F. On a lightly floured surface using rollin pin, roll dough into 11 inch circle. Fit into 9 inch pie pan. Trim edge, prick dough with fork. Bake 15 minutes until lightly golden. Cool on wire rack.

To prepare filling:
In a medium skillet, cook bacon over medium heat or in microwave until crisp; drain on paper towel. In a small bowl, whisk together eggs, cream, thyme and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with bacon and cheeses. Bake until golden and custard sets (about 3O minutes). Serve warm.

Serves 8.

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Cajun Country -- New Iberia, Louisiana