For the crust:
1 1/3 cups all-purpose flour
1/8 teaspoon salt
1/2 cup of chilled butter, cut up in to small pieces
2-3 tablespoons of water

Filling:
10 large strips of lean bacon
4 large eggs (or just whites)
1 1/2 cups of light cream
1/4 teaspoon of dried thyme
1/8 teaspoon of white pepper
1/2 cup of American cheese, and cheddar cheese ( both shredded) (about 2 ounces each)

Note: To make lower fat, you can use low fat or some fat free ingredients.

Instructions :
1. To make crust,using a large bowl,mix together the flour and salt. Using a pastry blender or 2 knives, cut in the butter until coarse crumbs form.

2. Add water,one tablespoon at a time, toss with a fork until a dough forms. Shape into a disk, wrap in plastic wrap, and chill for 30 min.

3. Preheat oven to 375 degrees F. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into 11-inch circle. Fit the dough in to a 9 inch pan. Trim the edges,leaving a 1/4- inch hang over. Fold over to form standup edge. Prick dough with a fork. Line with foil and fill with pie weights or dried beans.

4. Back for 10 minutes. Remove the foil and weights. Bake until light golden, about 5 min. Transfer to a wire rack to cool.

5. Meanwhile, prepare filling. In aluminum skillet, cook the bacon over medium heat until crisp, 8 to 10 min. Transfer to a paper plate to drain.

6. In a small bowl, whisk together the eggs, cream, thyme, and pepper. Pour into pie crust. Crumble bacon. Sprinkle the egg mixture with the bacon American cheese, and cheddar cheese. Bake until golden and custard is set, for about 30 min. Serve warm, but not burning hot.

Submitted_by : A Kitchen Guest

md119801

Aunt Libby's Kitchen [http://mcgees.com/kitchen/]