1 1/3 c. all-purpose flour
1 1/2 tsp. salt
7 tbsp. butter, cut in sm. pieces
3 to 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 30 minutes.

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

To make filing, chop bacon slices and scatter over dough. In a 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 to 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.