Roquefort Quiche

4 ounces Roquefort cheese, softened
3 slices cooked bacon, crumbled
1 scallion, minced
1 9-inch pastry shell, partially baked (follow the label directions)
3 eggs, slightly beaten
1/2 cup heavy cream
2 tablespoons butter

Heat oven to 375° F.
Scatter the cheese, bacon, and scallion in the pastry shell.
Combine the eggs and cream and pour on top.
Dot with the butter.
Bake 25 to 30 minutes or until golden and puffed.

Serving size unknown