Savory Bacon and Cheese Breakfast Quiche

Instructions

1. 1

   In a large mixing bowl, combine the flour and salt. Using a fork or pastry blender, cut in the cold butter until the mixture resembles small peas. Gradually add the ice water, mixing gently with a fork until the dough just begins to hold together. Turn the dough out onto a large piece of plastic, shape it into a flattened disk, and wrap it tightly. Refrigerate for 1 hour.

2. 2

   Preheat the oven to 450°F. Roll the chilled dough into a circle about 1/8-inch thick and transfer it to a 9-inch pie plate. Trim the crust to 1/2 inch beyond the rim, then flute or crimp the edges as desired.

3. 3

   Line the unbaked crust with a double thickness of heavy-duty foil and bake for 5 minutes. Remove the foil and bake for another 5 minutes. Remove the crust from the oven and let it cool on a wire rack. Reduce the oven temperature to 375°F.

4. 4

   To the prebaked crust, sprinkle the cooked bacon, cheeses, and onion. In a bowl, beat the eggs, heavy cream, salt, sugar, and cayenne. Pour the egg mixture over the top.

5. 5

   Bake the quiche until a knife inserted in the center comes out clean, 30 to 35 minutes. Let the quiche stand for 10 minutes before cutting and serving.