Recipe: Bacon and Cheddar Quiche
Description: My sister found this on a website but I am not sure which one and made it for my little sister's wedding shower. It was excellent so here I am sharing it. I have listed the ingredients for making the crust too, however I just buy a frozen crust from the store. ENJOY!!
Ingredients: [{"text": "1 1/3 cups all-purpose flour"}, {"text": "1/8 teaspoon salt"}, {"text": "1/2 cup cold butter, cut in small pieces"}, {"text": "2 -3 tablespoons ice-cold water"}, {"text": "8 slices lean bacon, cooked and crumbled"}, {"text": "4 large eggs"}, {"text": "1 1/2 cups light cream"}, {"text": "1/4 teaspoon dried leaf thyme"}, {"text": "1/8 teaspoon pepper"}, {"text": "1 cup shredded sharp cheddar cheese"}]
Instructions: 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&deg;. 
In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese. Bake at 375&deg; for about 30 minutes, or until quiche filling is set and lightly browned. Serve quiche with fresh tomato wedges.
NOTE: 5 minutes prep if you do not make the homemade crust and use a frozen one instead!
