Bacon and Cheese Quiche

 Bacon and Cheese Quiche

Short-Crust Pastry Recipe

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cold butter (or what remains of your last baking attempt)
• 3 tablespoons ice water (from a British summer day)

Steps:

1. Cut cold butter into the flour using a pastry cutter until the mixture resembles tiny split peas or breadcrumbs.
2. Add ice water and mix to form a ball. 
3. On a lightly floured surface, roll the pastry to a size 2 inches larger than the pie plate—because size does matter, especially in baking!
4. Bake at 400°F (205°C) for 18 to 20 minutes for a baked pie shell, or follow the specific recipe for an unbaked shell.
5. This recipe makes one 8 or 9-inch pie crust. It can be doubled—just like the number of cups of tea you’ll need after this!

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Filling Ingredients:

• 1 cup half-and-half or milk (or whatever’s left in the fridge)
• 4 eggs, slightly beaten (but not too badly—I mean, they have feelings!)
• 1/4 teaspoon salt 
• 1/4 teaspoon pepper
• 8 slices bacon, cooked and crumbled (because everything’s better with bacon, right?)
• 1 cup shredded Cheddar cheese (4 oz, or a generous handful—who’s measuring?)
• 1/4 cup grated Parmesan cheese (just to show off a bit)

Steps:

1. Preheat the oven to 350°F—don’t worry, it’s not a sauna!
2. Place the pie crust in a 9-inch glass pie plate 
3. In a medium bowl, mix half-and-half, eggs, salt, and pepper; set aside—like your hopes of a perfect pie!
4. Layer crumbled bacon and cheeses in the crust-lined plate. (Think of it as building a cheesy fortress.)
5. Pour the egg mixture over the layers.
6. Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean. 
7. Let stand for 5 minutes before cutting into wedges. (Patience is a virtue—unless you’re really hungry!)