Bacon Cheddar Quiche

This quiche could be served for brunch or lunch, along with mixed fresh fruit or a tossed salad. Use prepared pie pastry or a frozen thawed pie shell if you need to cut time.

Yield: 8 Servings

• 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
• .
• Filling
• 8 strips lean bacon, cooked and crumbled
• 4 large eggs
• 1 1/2 cups half-and-half or whole milk
• 1/4 teaspoon dried leaf thyme
• 1/8 teaspoon pepper
• 1 cup shredded sharp Cheddar cheese

Prepare crust for quiche. 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 11 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°.

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° for about 30 minutes, or until quiche filling is set and top is lightly browned.

Suggested Sides: Serve the quiche with fresh tomato wedges or a tossed salad.