Serves: 4-6

​Prep time: 20 Minutes (not including bacon cook time & blind bake)

Bake time: 45 Minutes

Ingredients

• 4 large eggs

• 1/2 cup milk

• 1/2 cup heavy cream

• 1 package of bacon, cooked and finely chopped

• 1/2 cup shredded mozzarella cheese

• 1/2 cup shredded sharp cheddar cheese

• 1/3 cup grated Parmesan cheese

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 teaspoons mustard powder

• 1/4 teaspoon paprika

• 1 - 9 inch pie shell (blind bake & cool before adding filling)

Directions:

1. Cook the bacon, then slice into finely chopped pieces.

   
   

2. Blind bake a 9 inch pie shell at 350F for 15 minutes. Set it aside to cool.

   
   

3. Grate mozzarella cheese and sharp cheddar. Mix together, then sprinkle half of the cheese over the cooled pie crust. Top with parmesan cheese.

   
   

4. Sprinkle half of the chopped bacon evenly over the cheese layer.

   
   

5. Add another layer of the remaining cheese, then the remaining bacon.

   
   

6. In a bowl, whisk together the eggs, milk, heavy cream, mustard power, black pepper, paprika, and salt until smooth.

   
   

7. Gently pour the egg mixture over the cheese and bacon layers.

   
   

8. Preheat the oven to 350F and bake for 45 minutes. After 30 minutes, loosely cover with aluminum foil to prevent over-browning. Let the quiche sit at room temperature for 20 minutes before slicing.

   
   

9. Serve warm with a side salad, or any side dish of your choice. Enjoy!