- 8
Ingredients
- 1 cup plus 2 Tbsp. flour
- 1/4 tsp. salt
- 1/4 cup (1/2 stick) cold butter
- 1/4 cup shortening
- 1/4 cup ice water
- 8 slices OSCAR MAYER Bacon, cooked, crumbled
- 1 cup KRAFT Shredded Colby & Monterey Jack Cheese
- 3 eggs
- 2 cups half-and-half
Preparation
Step 1
HEAT oven to 425ºF.
MIX flour and salt in medium bowl. Cut in butter and shortening with pastry blender or 2 knives until mixture resembles coarse crumbs. Add ice water, 1 Tbsp. at a time, mixing lightly with fork until dry ingredients are evenly moistened and mixture clings together when pressed into ball. (If necessary, stir in more ice water, 1 tsp. at a time, until dough sticks together.) Flatten dough to 1/2-inch-thick disc on large sheet of plastic wrap; wrap securely. Refrigerate 20 to 25 min. or until well chilled.
ROLL out dough on lightly floured surface to 13-inch round. Place in 9-inch pie plate; fold under and flute edge. Sprinkle bacon and cheese onto bottom of crust. Whisk eggs and half-and-half until well blended; pour into crust.
BAKE 15 min. Reduce oven temperature to 350ºF. Bake 35 to 40 min. or until knife inserted in center comes out clean. Let stand 10 min. before serving.
kraft kitchens tips
VARIATION
Substitute a 10-inch quiche dish for the pie plate. Prepare as directed, reducing the final bake time to 25 to 30 min. or until knife inserted in center comes out clean.
SERVING SUGGESTION
Serve this flavorful quiche with smart sides, such as a fresh fruit salad and small roll.
HOW TO CUT IN BUTTER
When a recipe calls for cutting butter into a dry mixture, make sure the butter is cold. Slice the butter into tablespoon-size portions, then add to the dry mixture. Use a pastry blender or 2 knives to cut the cold butter into the dry ingredients. When the mixture resembles coarse crumbs, it has reached the proper consistency.