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1
Preheat oven to 425F.
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2
Choose your favorite crust (I use Pillsbury from the refrigerated section in the grocery store) and place it in a glass pie plate.
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3
I've found that cooking this in glass is important for the silky texture. Of course, using a ceramic or metal pie plate will work, I just can't make promises on the texture!
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4
Stack up the bacon slices and chop on the short end so you come up with very small slices (this cooks quickly and negates the need to crumble after cooking!) Heat up a skillet over medium heat and add the bacon pieces. Get that bacon crispy - otherwise it will be soggy/chewy when cooked in the quiche. Once bacon is cooled, add bacon and cheese (use up to 1.5 cups if you like) to bottom of pie crust and toss together.
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5
I use whatever shredded cheese I happen to have on hand - Mexican blend, cheddar or colby jack - use your favorite!
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6
In a mixing bowl, lightly beat the eggs. Add half and half, dried mustard, salt, sugar and cayenne pepper.
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7
Once ingredients are thoroughly combined, pour into pie crust with bacon and cheese.
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8
Transfer to oven and bake for 15 minutes.
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9
Reduce heat to 300F and bake another 30 minutes.
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10
When completely cooked, quiche should jiggle slightly, but not be liquid in the center.
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11
Let rest 10 minutes then serve!
