bacon and cheese quiche

Short-Crust Pastry
1 cup all-purpose flour
1/2 cup cold butter
3 tablespoons ice water
Cut butter into flour using a pastry cutter until mixture resembles tiny split peas or bread crumbs.
Add water and form into a ball.
On a lightly floured surface, roll pastry out 2-inches larger than pie plate.
Bake at 400*F (205*C) for 18 to 20 minutes for baked pie shell, or follow directions of recipe calling for unbaked pastry shell.
Makes one 8 or 9-inch pie crust. Recipe may be doubled.

filling Ingredients


1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese

Steps
1 Heat oven to 350°F. Place pie crust in 9-inch glass pie plate
2 In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon and cheeses in crust-lined plate. Pour egg mixture over top.
3 Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.