PASTRY:

1 3/4 c. flour
1/2 tsp. salt
7 tbsp. butter, cut in sm. pieces
3-5 tbsp. ice water

FILLING:

8 oz. sliced bacon
4 eggs, separated
1 c. whipping cream
Pinch of white pepper
1/4 tsp. salt
Generous 1 c. shredded Edam cheese

To make pastry, sift flour and salt into a large bowl. Using a pastry blender or 2 knives, cut in butter until evenly distributed and mixture resembles bread crumbs. With a fork, lightly mix in enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 2 hours.

Grease and flour 1 (10 inch) or 2 (7 inch) flan tins with removable bottoms. Preheat oven to 400 degrees. On a floured surface, roll out dough 1/6 inch thick. Place dough in flan tins without stretching.

To make filling, chop bacon slices and scatter over dough. In medium bowl, beat egg yolks, cream, pepper and salt. Stir in cheese. Beat egg whites until stiff, fold into cheese mixture. Pour egg mixture into quiche shell, smooth the surface. Bake 30-40 minutes or until a knife inserted off center comes out clean. Cool 10 minutes in tins, then transfer to a platter and serve warm.