Step 1

Heat oven to 425°F (400°F for dark or nonstick muffin pan). Remove crust from one pouch; slowly and gently unroll on work surface. Separate into 7 crusts; discard scraps. Fit crusts into 7 ungreased regular-size muffin cups, pressing firmly against sides and bottoms.

Step 2

In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Divide bacon and cheese among crust-lined cups. Pour egg mixture evenly into each crust-lined cup.

Step 3

Bake 16 to 18 minutes or until edges are deep golden brown and filling is puffed and baked through. Cool in pan 10 minutes.

Step 4

Use offset spatula or spoon to gently remove quiches from cups. Serve warm or at room temperature.