Green Chile, Bacon, And Cheddar Quiche

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   ["Pre-bake the pie crust in a 375 F oven until golden and baked through. If you under bake the crust the egg mixture might sneak underneath the crust. If you dislike browned edges, work some foil around the edge of the crust after pre-baking it and keep it on while baking the quiche.", "Set oven temperature to 350 F.", "Chop up the bacon into 1"" pieces and fry until just crisp. Remove from the pan with a slotted spoon and drain on paper towels.", "Seed and remove the core and stem from the chile. Chop up the chile. If you are using fresh you might want to see how hot the chile is before adding it all to the quiche. The heat level can vary a lot. If using canned, drain before using. (I would use a whole small can, not sure of the number of ounces since I always use fresh or frozen).", "Whisk the eggs in a medium bowl until well combined but don't work them into a froth. Whisk in the milk and salt. Add a generous grinding of fresh black pepper. Stir in the green chile.", "Evenly spread the bacon on the bottom of the pie shell. Now sprinkle on the grated cheese. Give the egg mixture a quick stir to make sure the chile isn't all on the bottom and pour into the shell.", "Place in the center of the oven and bake for 35-40 minutes or until the filling is set in the center. Jiggle the pan to tell if it's set enough. Let cool on a rack for 10 minutes or so before serving."]

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