Bacon and Gouda Quiche

On lightly floured surface, roll out pastry to scant oe-inch (5 mm) thickness; fit into 9-inch (23 cm) quiche dish or pie plate. Trim edge to leave 1-inch (2.5 cm) overhang; fold inside rim. Flute edge if using pie plate. Prick all over with fork. Refrigerate for 30 minutes.

Line pie shell with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven until rim is light golden, about 15 minutes. Remove weights and foil; let cool on rack.

Filling: In large skillet, sauté bacon over medium-high heat until crisp, about 5 minutes. With slotted spoon, transfer to paper towel. Drain fat from pan.

Heat oil in pan over medium heat; fry shallots, garlic, thyme, pepper and salt until shallots are softened, about 10 minutes. Transfer to bowl and let cool. Add bacon, red pepper and chives to bowl.

Sprinkle 1/2 cup (125 mL) of the cheese over pastry shell. Spread bacon mixture over top. In bowl, whisk eggs with milk; pour over bacon mixture. Sprinkle with remaining cheese.

Bake in centre of 375°F (190°C) oven until tip of knife inserted in centre comes out clean, about 35 minutes. Let cool in pan on rack for 10 minutes. (Make-ahead: Refrigerate quiche until cold. Wrap in plastic wrap and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw before reheating in 350°F (180°C) oven for 20 minutes.)

Source : Canadian Living Special Issue: Holiday Baking 2006