1 recipe for a 9-inch pie crust
12 slices of smoked bacon, fried and crumbled
1/3 cup of grated onion
1 cup of grated cheddar cheese
4 eggs
1 1/2 cups of milk
black pepper to taste
To make the crust
1/3 cup plus 1 tablespoon of cold butter or margarine, chopped into small pieces
1 cup of all-purpose flour
2-3 tablespoons of cold water
1 recipe for a 9-inch pie crust
12 slices of smoked bacon, fried and crumbled
1/3 cup of grated onion
1 cup of grated cheddar cheese
4 eggs
1 1/2 cups of milk
black pepper to taste
To make the crust
1/3 cup plus 1 tablespoon of cold butter or margarine, chopped into small pieces
1 cup of all-purpose flour
2-3 tablespoons of cold water
To make the crust, cut the cold butter or margarine into small pieces and work it into the flour with your fingers until you get a crumbly mixture
Add the cold water slowly, one tablespoon at a time, mixing quickly with a fork
Knead 3-4 times just to form a ball, without worrying about getting a smooth and uniform dough
Place the dough on a lightly floured surface and roll it out thinly
Line an aluminum pie dish with the dough, covering the bottom and sides
Preheat the oven to hot (220°C)
Sprinkle the bacon and onion over the crust
In a separate bowl, beat the remaining ingredients and spread them evenly over the bacon mixture
Bake for 15 minutes, then reduce the temperature to moderate (170°C) and bake for an additional 30 minutes, or until a knife inserted into the center of the quiche comes out clean
Wrap the cooled quiche in aluminum foil, making sure it's tightly sealed, and store one in the refrigerator for use another day
Serve warm.
