Preheat oven to 400°F. Arrange pie crust in pie pan and crimp edges as desired. Prick bottom of the crust with a fork. Chill crust in the freezer for 30 minutes. If your bacon is not yet cooked, do it now.
Line the inside of the crust with foil or parchment, then fill with pie weights or dry beans. Bake crust for 20 minutes, then remove foil and weights and bake another 8 minutes. Let cool and reduce oven to 375°F.
In a bowl, whisk together eggs, cream, salt, nutmeg, mustard powder, and pepper until smooth and blended. Stir in the bacon.
Place pie pan on a rimmed baking sheet to catch spills. Pour in the custard, using a spoon or spatula to arrange the bacon evenly in the crust. Cut the butter into small pieces and scatter on top (some might sink).
Carefully transfer quiche, on the baking sheet, to the oven and bake at 375°F for 30-35 minutes, until lightly browned and center is just barely jiggly.