CRUST
1 1/3 cup flour
1/8 tsp salt
1/2 cup butter, chilled, cut into small p
FILLING
10 slice bacon, lean
4 large eggs
1 1/2 cup light cream
1/4 tsp dried thyme
1/8 tsp white pepper
1/2 cup gruyere cheese, shredded, (about 2-oz.)
1/2 cup white cheddar cheese, shredded (about 2-oz.)
Directions
Crust - in a lg. bowl, mix together the flour and salt. Using a pastry
blender or 2 knives, cut in the butter until coarse crumbs form. Add
water, 1 tbsp at a time, tossing with fork, until a dough forms.
Shape into a disk, wrap in plastic wrap, and chill in the frig. for
30 mins.
Preheat oven to 375~. On a lightly floured surface, using a lightly
floured rolling pin, roll the dough into an 11" circle. Fit into 9"
pie pan. Trim edge, leaving 1/4" overhang. Fold under to form
standup edge. Prick dough with a fork. Line with foil and fill with
pie weights or dried beans. Bake for 10 mins. Remove the foil and
weights. Bake until lightly golden, about 5 mins. Transfer to a wire
rack to cool.
Meanwhile, prepare filling. In a med. skillet, cook the bacon over
med. heat until crisp, 8 to 10 mins. Transfer to a paper towel to
drain. In a small bowl, whisk together the eggs, cream, thyme, and
pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture
with the bacon and cheeses. Bake until golden and custard is set,
about 30 mins. Serve warm.
To freeze - cool baked quiche completely, wrap airtight, and freeze
for up to 1 month.
Source: Great American Home Baking recipe cards
Servings: 8 servings
Bacon & Double Cheese Quiche Recipe brought to you by Recipe Ideas
Categories: Cheese; Meat; Pork
The History of Recipes
Recipes as an idea can be traced way back into history, at least as far as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, sadly, these ancient records were just basic pictorial instructions for food preparation.
During Roman times around 25BC a man called Apicius compiled a number of scripts detailing recipes prepared by his fellow Romans. In his publication, he describes how the meals were separated into hors d`oeuvre, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the chefs of Roman times were skilled in the use of many different spices, including some that we all recognise such as bay, rue and dill. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including coriander, parsley, basil and rosemary. These new spices and herbs prompted an explosion in manuscripts on food, some of which are kept safe in private collections. Like it or not, the introduction of television brought us TV cooks and the demand for the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Bacon & Double Cheese Quiche recipe.
