Bacon and Ham Quiche

Preheat oven to 375-degrees. Remove your frozen pie shell from the freezer and use a fork to prick several holes onto the bottom of the pie shell. Bake frozen pie shell for 5-minutes, then remove from oven and set aside.

In a medium-sized bowl, mix together the heavy cream, eggs and garlic powder. Whisk until all ingredients are fully incorporated. Layer half of the ham, bacon and cheese on the bottom of the par-baked pie crust. Pour half of the egg mixture over the top. Layer the remaining ham, bacon and cheese and pour remaining egg mixture over the top, completely covering the quiche.

Line a large baking sheet with foil and place quiche on top (this will make any spillover during baking easy to clean up). Place quiche in 375-degree oven and bake for 10-minutes. After 10-minutes, lower the temperature of the oven to 350-degrees and continue baking quiche for 40-45 minutes, or until a knife inserted in the middle comes out without raw egg on it. The quiche should be golden brown on top when it is done.

Remove baked quiche from the oven and let set for 15-20 minutes before cutting it into slices.