Bacon and Cheddar Quiche

To make the crust, pulse flour, sugar and salt in a food processor and pulse to mix together. Add in the butter, cut into small chunks, and pulse until the butter is no larger than pea size.
Add water in a little at a time and pulse. Remove the dough from the food processor and knead together, forming two 4-5 inch disc shape with the dough. Pat dough out into two 4-5 inch circles. Wrap each piece of dough in plastic wrap and refrigerate for an hour or overnight.
When you’re ready to make the quiche, preheat oven to 350.
Roll out one of the pie crusts. Line pie dish with one of the pie crusts. Mix the corn eggs, heavy cream, milk, and salt and pepper.
Bake at 45-50 minutes.
Enjoy!