1-1/3 cups all-purpose flour
1/8 teaspoon salt
1 stick chilled butter, cut into small pieces
2 to 3 tablespoons cold water
10 strips lean bacon
4 large eggs
1-1/2 cups light cream
1/4 teaspoon dried thyme
1/8 teaspoon white pepper
1/2 cup shredded Gruyere cheese (about 2 ounces)
1/2 cup shredded white Cheddar cheese (about 2 ounces)
To prepare the crust, in a large bowl, mix together the flour and salt. Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form.
Add water, 1 tablespoon at a time, tossing with a fork, until a dough forms. Shape into a disk, wrap in plastic wrap, and 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 an 11-inch circle. Fit into 9-inch pan. Trim edge, leaving 1/4-inch overhang. Fold under to form stand-up edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.
Bake for 10 minutes. Remove the foil and weighs. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.
Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel to drain.
In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mixture with the bacon, Gruyere cheese, and Cheddar cheese.
Bake at 375 degrees until golden and custard is set – about 30 minutes.
Makes 8 servings.
Just add a tossed green salad or some fruit, and you have a wonderful breakfast or lunch.