Tomato-Bacon Quiche

By dcarriger56

Load up the fillings in a elegrant quiche that goes together easily in a frozen deep-dish pie crust.

Ingredients

• 1 Pillsbury or Pet-Ritz frozen deep dish pie crust
• 6 slices becon, cooked, crumbled
• 4 medium green onions, sliced (1\4 cup )
• 3 medium plum (Roma) tomatoes, seeded, chopped
• 1 \4 teaspoon salt
• 1 \4 teaspoon pepper
• 1 cup half-and half
• 2 tablespoons all-purpose flour
• 2 eggs
• 1 \2 cup shredded Swiss cheese(2 oz)
• 1 \2 cup shredded Chedder cheese (2 oz)

Details

Servings 6
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

place cookie sheet on oven rack. Heat oven to 375 F. Remove crust from freeze; let stand 1 minutes. Pick crust with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown.
Sprinkle bacon, green onions, tomatoes, salt and pepper in crust. In medium bowl, stir together half-andhalf, flour and eggs. Stir in cheeses. Pour over tomato mixture.
Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving.