1 pie crust (Recipe Below...or buy one at the store, we won't tell!)
1 pound bacon
2 cups half and half
1/2 cup grated white cheddar cheese
1/2 cup grated gruyere cheese (Swiss works too)
Preheat oven to 400 degrees. Prepare pie crust and place in deep dish pie dish. Crimp the edges. In a large frying pan, fry bacon until crisp. Drain on paper towels and set aside. In a medium mixing bowl, beat the eggs with a whisk. Add half and half and mix well. Add grated cheeses. Crumble bacon and add to mixture. Stir to combine. Pour egg mixture in prepared pie crust. Bake for 45 minutes until quiche is fluffy and cooked through. Allow quiche to rest for 5 minutes before cutting and serving.
1 1/2 cups all-purpose flour (plus 2 Tbsp. for rolling dough)
1 stick very cold butter
1/2 tsp. salt
1/2 tsp. sugar
6-8 Tbsp. ice water
Place flour, salt and sugar in a food processor. Cut butter into tiny cubes and add to food processor. Add 2 Tbsp. ice water. (Chef's Note: It is very important to use ice water. The colder the mixture, the flakier the crust will be.) Pulse mixture very quickly for 10 seconds. Add 2 Tbsp. water. Use a spatula to scrape the sides of the food processor. Return lid and pulse again another 10 seconds. Add another 2 Tbsp. water and pulse another 10-30 seconds to combine dough. Add more water or flour as needed to make the dough the right consistency. Remove dough from processor and place on lightly floured surface. Handle dough as little as possible to avoid making a tough crust. Using a rolling pin, gently roll pie dough into a circle 1 inch in diameter around larger than the pie dish you wish to use. Place dough into pie dish. Crimp edges and fill crust with desired filling.