8 slices bacon
1 cup water
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups blueberries
1 (8 ounce) package cream cheese
1/2 cup chopped pecans
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and crumble; set aside. In a large bowl, combine water, sugar, eggs, vanilla, Cheddar cheese, salt, pepper and blueberries. Mix thoroughly. Place cream cheese in a separate bowl. Beat cream cheese and pecans into bacon grease.
Prepare the quiche by putting half of the bacon grease into the quiche pan (see Cook's Note for more details). Add half of the berries and juice from the blueberries. Spread cream cheese mixture at the bottom of the pan.
Quiche is done when it reaches a flat surface. Brush with remaining bacon grease. Fill sheet with blueberry mixture, covering. Top with cheese mixture, then top with pecans. Cover and chill for 2 hours.
Remove crust from pan. Cool until set. (Plum brandy is an excellent substitute for blueberry brandy or lemon Zest, if desired.)