Bacon Cheddar Quiche

Great with a Salad.


  • 8 strips Field Bacon, cooked and crumbled
  • 1 1/3 cups flour
  • 1/8 teaspoon salt
  • 1/2 cup butter, cut in small pieces
  • 2 to 3 tablespoons very cold water
  • 4 large eggs
  • 1 1/2 cups light cream
  • 1/4 teaspoon dried leaf thyme
  • 1 cup shredded sharp Cheddar cheese


For crust: In a mixing bowl, mix together flour and salt. Cut in cold butter with a pastry blender until coarse crumbs form; add water very slowly, until dough holds together and forms a ball. Shape into a rounded disk, wrap in plastic wrap, and refrigerate for about 30 minutes.

  1. Preheat oven to 375 degrees.
  2. On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 ½ inches in diameter. Fit dough into a 9-inch pie pan.
  3. Leave about ¼ inch overhang of dough all the way around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights.
  4. Bake crust for 10 minutes.
  5. In a small bowl, whisk together the eggs, cream, and thyme. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese.
  6. Bake for 25-30 minutes, or until quiche filling is set and lightly browned. Remove from oven and serve.

Nutrition Information

(Six Servings)
Calories 479
Carbohydrates 22 g
Fat 36 g
Protein 17 g
Fiber 1 g
prep time
total time