Bacon and Double Cheese Quiche

Crust:
1 1/4 cups all-purpose flour
1/8 teaspoon salt
1/2 cup (1 stick) chilled butter, cut into small pieces
2-3 tablespoons cold water

Filling:
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 11-inch circle. Fit into a 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 the foil and weights. Bake until lightly golden, about 5 minutes. Transfer to a wire rack to cool.

Mean while, 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 until golden and custard is set, about 30 minutes. Serve warm.

To freeze; Cool baked quiche completely, wrap airtight, and freeze for up to 1 month.