Combine the eggs, heavy cream, salt, and pepper in a large bowl. Using a hand mixer, blend until well combined.
Layer the bacon and cheese in the bottom of the pie crust, then pour the egg mixture on top.
Cover the edges with foil or a pie crust shield if they are very exposed, then bake for 40-45 minutes, or until a knife inserted 2 inches from the edge comes out clean.
The center will be set but still slightly jiggly. Allow to cool for 10 minutes before cutting and serving.
Best stored in the fridge in glass container up to 5 days.