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Source: FamilyTime Community Cookbook

Tomato, Bacon & Cheese Quiche
Quick and easy dairy meal.
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Serves: 6
Prep Time: 10 minutes
Cook Time: 45 minutes
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1 9-inch deep-dish pie shell, frozen
4 slices bacon
1/2 cup red onion, chopped
3 large eggs
1 cup heavy whipping cream
1 14 1/2 oz. Can tomatoes, petite diced drained
1 4 oz. cup Shredded Cheddar cheese
1/3 cup fresh basil, thinly sliced

Preheat oven to 375°F. Allow pie crust to thaw; pierce bottom and sides with a fork. Parbake crust directly on rack in center of oven for 7 minutes; remove from oven.

Cook bacon in a large skillet over medium-high heat until crisp. Remove bacon; drain on paper towels then crumble; set aside. Reserve 1 tablespoon drippings; drain remaining fat.

Add onion to reserved drippings. Cook over medium-high heat until soft; set aside. In a large bowl, whisk together eggs and cream. Blend in bacon, onion, drained tomatoes, cheese, and basil. Pour into pie shell; spread ingredients evenly.

Bake about 55 minutes or until a knife inserted in center comes out clean. Allow to stand 10 minutes before serving.

May substitute a refrigerated prepared pie shell; follow directions on package to place into pie plate.

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