Bacon, Tomato and Cheese Pie

• 1 package Store Bought, Deep Dish Pie Crust
• 3 whole Fresh Tomatoes, Sliced, Salted And Drained Well
• 6 slices Bacon, Cooked Medium And Cut Into Thirds
• 1/2 cups Cheddar Cheese, Shredded
• 1/2 cups Mozzarella Cheese, Grated
• 13 cups Parmesan Cheese, Grated
• 10 leaves Fresh Basil, Julienned
• 3 whole Extra Large Eggs
• 1 cup Light Cream
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Freshly Ground Black Pepper

1. Preheat oven to 425 F. Blind bake pie crust for 15 minutes on a rack set on the bottom third of the oven.
2. Take crust out and remove beans or rice (or whatever you used for blind baking).
3. Score the entire crust, except for the top edges.
4. Place back in the oven for 5 minutes more.
5. Take crust out and let cool.
6. Turn oven down to 375 F.
7. Add cream and eggs to a bowl and whisk.
8. Add salt and pepper.
9. Add cheeses to egg mixture and mix well.
10. Place half of basil into the mixture.
11. Add half of the bacon to the bottom of the pie shell.
12. Add half the tomatoes.
13. Add half of the cheese mixture.
14. Repeat.
15. Sprinkle top with a little extra Parmesan cheese (or a lot of it).
16. Place pie on the rack, still on the bottom third of the oven, and bake for about 45 minutes.
17. I had to add aluminum foil on the edges for the last 15 minutes of baking.
18. Take the pie out of the oven and let rest for 15 minutes.
19. Top with the rest of the basil and serve.

pie crust, fresh tomatoes, bacon, cheddar cheese, mozzarella cheese, parmesan cheese, fresh basil, eggs, light cream, kosher salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/bacon-tomato-and-cheese-pie/ (may not work)