Bacon and Double Cheese Quiche

Bacon and Double Cheese Quiche
(Photo by Amy Bradt)

An oldie, but goodie, from the Great American Baking Company recipe card fad of the early 80's.  I got such a thrill when the new cards would arrive each month, along with the Southern Living & Martha Stewart Magazines.  Food nerd, I know....

Recipe by: Amy Bradt                                                                           Yield: 8 servings

Ingredients

1 refrigerated pie crust, unbaked
10 strips center cut bacon
4 large eggs
1 egg yolk
1 1/2 cups half and half
1/2 teaspoon dried thyme, or 1 teaspoon fresh chopped thyme leaves
1/8 teaspoon white pepper
1/2 cup Gruyère cheese, shredded (2 ounces)
1/2 cup cheddar cheese, shredded (2 ounces)

Directions

Preheat oven to 375°. Unroll pie crust, fit into a 10-inch pie pan, making a fluted edge. Prick dough with a fork, line with foil and fill with pie weights or dried beans.
Bake for 10 minutes. Remove the foil and weights, and bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool while frying the bacon.

In a medium skillet, cook the bacon over medium heat until crisp.  Transfer to paper towels to drain completely.

In a small bowl, whisk together the eggs, cream, parsley, thyme & pepper.  Pour into crust, crumble bacon and sprinkle over the egg mixture, the sprinkle the cheeses over the bacon.  Cover edges with crust with aluminum foil, or use a pie shield to prevent over browning.  Bake until golden and custard is set, about 30 minutes.  Serve warm.

Photo by Amy Bradt

Original recipe from: Great American Home Baking