Bacon Cheeseburger Quiche

I've been bummed all weekend about losing my substitute custodian job (I was told it would last until January), but today I had an interview and got a job as high school cook. Two non-glamorous jobs, but the money's a must with Christmas fast approaching. I will really miss all the elementary students and staff, but am glad I will have the opportunity to still work with kids (they're just a little older). I start Monday, so I'm on my weeks vacation and it looks like I will be busy making Halloween costumes and cleaning. The plus side to being a cook is being off during the summer with my kids, unlike last summer which I spent working my butt off! I also love the fact I will get home a little after noon instead of almost 5. I will have more time to prepare yummy dinners like this bacon cheeseburger quiche. It fits into the un-photogenic category, but let me assure you... looks can be deceiving. It's a great way to use up those few extra pieces of bacon leftover from breakfast. If you only have a piece or two you could easily freeze it until you have enough. This quiche doesn't have the traditional pie-type crust, but a meat crust with a rich egg and cheese topping. Sounds strange, but we really enjoyed it topped with ranch dressing! I served it with a salad and rolls for a great supper. Enjoy :)

BACON CHEESEBURGER QUICHE
1 lb lean ground beef
1 small chopped onion
4 slices crisp cooked bacon chopped in small pieces
3 eggs
1/2 cup mayo
1/2 cup half & half
2 cups shredded cheese (I used colby/jack)

Cook beef and onion and drain. Break up chunks of burger so it's fine pieces. Mix with bacon and press into bottom of a pie pan. Preheat oven to 350. Combine eggs, mayo, half & half and cheese in a blender and mix until whipped well. Pour over beef crust and bake 40-45 minutes. Cool 15 minutes before slicing.