Bacon and Cheddar Quiche

1 1/3 cups all-purpose flour
1/8 teaspoon salt
1/2 cup cold butter, cut in small pieces
2 to 3 tablespoons ice-cold water

Filling
8 strips lean bacon, cooked and crumbled
4 large eggs
1 1/2 cups light cream
1/4 teaspoon dried leaf thyme
1/8 teaspoon pepper
1 cup shredded sharp Cheddar cheese

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

On a lightly floured surface with a floured rolling pin, roll out dough into a circle about 11 inches in diameter. Fit dough into a 9-inch pie plate or quiche pan. Trim edges, leaving a little overhang, about 1/4-inch all around the edge. Prick dough with a fork. Line with foil and fill with dried beans or pie weights.

Bake quiche crust for 10 minutes at 375F.

In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into the baked crust. Crumble bacon over the top with the shredded Cheddar cheese.

Bake at 375F for about 30 minutes, or until quiche filling is set and lightly browned. Serve quiche with fresh tomato wedges.

Servings: 8