| | Crust |
| 1 1/2 c. | All-purpose flour |
| 1/8 t. | Salt |
| 1/2 c. | (1 stick) chilled butter, cut into small pieces |
| 2-3 tbs. | Cold water |
| | Filling |
| 10 | Strips lean bacon |
| 4 | Large eggs |
| 1 1/2 cups | Light cream |
| 1/4 t. | Dried thyme |
| 1/8 t. | White pepper |
| 1/2 c. | Shredded Guyere cheese - 2 oz. |
| 1/2 c. | Shredded white Cheddar cheese - 2 oz. |
Crust
Mixt flour and salt.
Using pastry blender or 2 knives cut in the butter until coarse crumbs form.
Add water 1 TBs. at a time tossing with a fork until a dough forms.
Shape into a disk, wrap in plastic wrap.
Chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees.
On a lightly floured surface using a lightly floured rolling pin roll the dough into 11 inch circle.
Fit into 9 inch pie pan.
Trim edge leaving 1/4 inch overhang.
Fold under to form standup edge.
Prick dough with a fork.
Line with foil and fill with pie weights or dried beans.
Bake for 10 minutes.
Remove foil and weights.
Bake until lightly golden about 5 minutes.
Transfer to wire rack to cool.
Filling
In medium skillet cook the bacon over medium heat until crisp 8 to 10 minutes.
Transfer to a paper towel to drain.
In small bowl whisk together eggs, cream, thyme, and pepper.
Pour into crust.
Crumble bacon.
Sprinkle the egg mixture with the bacon and cheeses.
Bake until golden and custard is set about 30 minutes.
Serve warm.
Can use a premade deep dish crust. (I still precook per directions.)
Can use precooked bacon.
Can substitute any cheese.
Can substitute black pepper.