Crust:
1 1/3 Cups All-purpose Flour
1/8 Teaspoon Salt
1/2 Cup (1 Stick) Chilled Butter, Cut into small pieces
2-3 Tablespoons Cold Water
Filling:
10 Strips Lean Bacon
4 Large Eggs
1 1/2 Cups Light Cream (Half & Half)
1/4 Teaspoon Dried Thyme
1/8 Teaspoon White Pepper
1/2 Cup Shredded Gruyere cheese (Approx. 2 Ounces)
1/2 Cup Shredded White Cheddar Cheese
(Approx. 2 Ounces)
Preheat oven to 375°F.
To prepare crust: Mix flour and salt in a large bowl. Use a pastry blender or two knives to cut in the butter until it looks like coarse crumbs.
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 for 30 minutes.
Lightly flour your surface and rolling pin and roll the dough into an 11-inch circle. Fit into a 9" pie pan. Trim edge, leaving 1/4 inch overhang. Fold under to form a standup edge. Prick dough with a fork all over. Line with foil and fill with pie weights or dry beans.
Bake for 10 minutes. Remove foil and weights. Bake until light golden color (about 5 minutes). Let cool on a wire rack.
To prepare filling: In a medium skillet, fry bacon until crisp. Drain on paper towels.
In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon and sprinkle over egg mixture. Next sprinkle on the Gruyere and Cheddar Cheese.
Bake until golden and custard is set, about 30 minutes. Serve warm.
1 1/3 Cups All-purpose Flour
1/8 Teaspoon Salt
1/2 Cup (1 Stick) Chilled Butter, Cut into small pieces
2-3 Tablespoons Cold Water
Filling:
10 Strips Lean Bacon
4 Large Eggs
1 1/2 Cups Light Cream (Half & Half)
1/4 Teaspoon Dried Thyme
1/8 Teaspoon White Pepper
1/2 Cup Shredded Gruyere cheese (Approx. 2 Ounces)
1/2 Cup Shredded White Cheddar Cheese
(Approx. 2 Ounces)
Preheat oven to 375°F.
To prepare crust: Mix flour and salt in a large bowl. Use a pastry blender or two knives to cut in the butter until it looks like coarse crumbs.
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 for 30 minutes.
Lightly flour your surface and rolling pin and roll the dough into an 11-inch circle. Fit into a 9" pie pan. Trim edge, leaving 1/4 inch overhang. Fold under to form a standup edge. Prick dough with a fork all over. Line with foil and fill with pie weights or dry beans.
Bake for 10 minutes. Remove foil and weights. Bake until light golden color (about 5 minutes). Let cool on a wire rack.
To prepare filling: In a medium skillet, fry bacon until crisp. Drain on paper towels.
In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon and sprinkle over egg mixture. Next sprinkle on the Gruyere and Cheddar Cheese.
Bake until golden and custard is set, about 30 minutes. Serve warm.
Date:2007-05-22 
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