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Ingredientes
- 1 1/3 c. All-purpose flour
- 1/8 tsp Salt
- 1 stk chilled butter, cut into small pcs
- 2 x -(up to)
- 3 Tbsp. Cool water
- 10 slc Lean bacon
- 4 lrg Large eggs
- 1 1/2 c. Light cream
- 1/4 tsp Dry thyme
- 1/8 tsp White pepper
- 1/2 c. Shredded Gruyere cheese
- 1/2 c. Shredded white Cheddar cheese
Direcciones
- 1. To prepare the crust, in a large bowl, mix together the flour and salt.
- Using a pastry blender or possibly 2 knives, cut in the butter till coarse crumbs form.
- 2. Add in water, 1 Tbsp. at a time, tossing with a fork, till a dough forms. Shape into a disk, wrap in plastic wrap, and refrigeratein refrigerator for30 min.
- 3. Preheat oven to 375 degrees. On a lightly floured surface, using a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit into a 9-inch pie pan. Trim edge, leaving 1/4-inch overhang. Fold under to create standup edge. Prick dough with a fork. Line with foil and fill with pie weights or possibly dry beans.
- 4. Bake for 10 min. Remove the foil and weights. Bake till lightly golden brown, about 5 min. Transfer to a wire rack to cold.
- 5. Meanwhile, prepare filling. In a medium skillet, cook the bacon over medium heat till crisp, 8-10 min. Transfer to a paper towel to drain.
- 6. In a small bowl, whisk together the Large eggs, cream, thyme, and pepper. Pour into crust. Crumble bacon. Sprinkle the egg mix with the bacon, Gruyere cheese and Cheddar cheese. Bake till golden brown and custard is set, about 30 min. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 523 | |
| Calories from Fat 388 | 74% |
| Total Fat 43.65g | 55% |
| Saturated Fat 21.66g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 204mg | 68% |
| Sodium 539mg | 22% |
| Potassium 202mg | 6% |
| Total Carbs 18.14g | 5% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.38g | 0% |
| Protein 14.57g | 23% |
