Tomato-Bacon Quiche

INGREDIENTS

1 9-inch frozen deep dish pie crust

6 bacon slices

4 green onions, chopped

3 plum tomatoes, seeded and chopped

coarse salt and freshly ground pepper, to taste

1 cup half-and-half

2 tbsp. flour

2 large eggs

1/2 cup shredded Monterey Jack cheese

1/2 cup shredded cheddar cheese

DIRECTIONS

Preheat oven to 350 degrees.  Place a cookie sheet on the oven rack.  Remove the crust from the freeze and let stand for a few minutes.  Prick the curst with a fork and back on a cookie sheet for 10-11 minutes or until light golden brown.  Meanwhile, cook the bacon in a medium skillet over medium heat.  Remove to a paper-towel lined plate and crumble when cool.  Sprinkle bacon, green onions, tomatoes, salt, and pepper in the crust.  In a medium bowl, stir together the half and half, flour, and eggs.  Stir in the cheeses and pour over the tomato mixture.  Bake on a cookie sheet for 25-30 minutes or until knife inserted in the center comes out clean.

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