Bacon & Cheddar Quiche

 

Ingredients

Crust (makes 2 single crusts; freeze one for later)

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks) unsalted butter, cold and cubed
• 1 teaspoon fine salt
• 1 teaspoon sugar
• 6–8 tablespoons ice water

Filling

• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 12 ounces bacon, cooked crisp and chopped
• 1 cup sharp cheddar cheese, shredded

Instructions

1. Make the crust —
   Pulse flour, salt, and sugar. Cut in cold butter to pea-size pieces. Pulse in ice water just until dough holds when pressed. Divide into two disks; wrap and chill 1 hour or overnight (freeze one for later).
2. Roll & line pan —
   Preheat oven to 350°F (175°C). Roll one disk to a 12-inch round; fit into a 9-inch pie dish and crimp edges.
3. Blind-bake —
   Dock base with a fork. Line with parchment and weights; bake 12–15 minutes. Remove weights and bake 5 minutes more. Cool slightly.
4. Make custard —
   Whisk eggs, heavy cream, milk, salt, and pepper until smooth.
5. Assemble —
   Scatter bacon and cheddar in the crust. Pour the custard over top.
6. Bake —
   Bake 45–50 minutes until the center just sets and the top is golden. Let stand 15 minutes before slicing.