Bacon and Cheddar Quiche

This bacon and cheddar cheese quiche is laden with bacons and melted cheddar cheese. I made the quiche crust using the pate brisee crust, and for a 9 inch pie plate the fillings I used are as listed:

The recipe I found on the net suggested serving the quiche with fresh tomato wedges or a tossed salad, although I scarfed them down the moment the quiche is freshly baked out of the oven. The aroma, texture, and lingering aftertaste is just indescribably good.

 

Bacon and Cheddar Quiche
Ingredients
8 strips bacon, cooked and crumbled
4 large eggs
1 1/2 cups whole milk
1/8 teaspoon pepper
1 cup shredded Cheddar cheese

Baking Temperature: 175C
Baking Time: 25-30 minutes

Directions

1. Prepare the pate brisee crust as per instruction of the recipe. 
2. In a small bowl, whisk together the eggs, milk, thyme, and pepper. 
3. Pour into the baked crust. 
4. Crumble bacon over the top with the shredded Cheddar cheese.
5. Bake at 175 degree C for about 30 minutes, or until quiche filling is set and top is lightly browned.