Bacon and Cheddar Quiche

If you can make a mud pie (as in one actually made of mud), you can make this :)

Shopping List
1 pre-made (not pre-cooked) pie crust (8in), in a pie pan (in the frozen foods section) - this is optional; I usually make it without a crust as we try to minimize grains in our diet
3 eggs (large or extra-large)
2 cups grated cheddar cheese (or you can grate it yourself, usually 2 c. grated cheese is about 8oz.)
1 1/2 cup half and half (or 1/2 c. milk and 1 c. heavy whipping cream; I don't usually use half and half for anything else, so I never have it)
1 bag cooked bacon pieces  (NOT bacon bits as they are not actually made of bacon, buy real bacon pieces - usually in the salad dressing and topping section of the grocery store, much easier than cooking the bacon yourself - also, if you don't like bacon, you could substitute chunks of ham or cooked ground sausage or even cut up veggies like peppers for a vegetarian quiche)

Start about 60 mins before you want to eat
Preheat oven to 350*.

Unwrap empty pie crust (or take out an empty 8in pie pan and spray with pam if you're making it crustless). Spread bacon pieces evenly over the bottom. Spread shredded cheese evenly over the top of the bacon.

Break eggs into a separate bowl. Add half and half or milk and cream. Mix with a fork, making sure to break the yolk and mix the yolk throughout the mixture. Pour egg mixture evenly over the top of the cheese and bacon. Place in oven (keep it even so the egg mixture doesn't spill over the side).

Set timer for 40 minutes.

When timer goes off, remove quiche and let it cool for about 15 minutes. Slice and serve. (We usually have either fresh fruit or a salad with this).

*Recipe adapted from Paula Deen's "My First Cookbook"