Bacon Tomato and Basil Quiche

 I found that these juicy tomatoes, picked today, were perfect for a Bacon, Tomato, and Basil Quiche for Labor Day Weekend Cooking.  

And really, a store-bought tomato just doesn't compare with the taste of juicy, flavorful, garden-vine-ripened tomatoes.

Ingredients:

• 1 prepared pie crust
• 4 slices of bacon, cooked and crumbled
• 1/2 cup sweet onions, diced
• 2 large tomatoes, diced and drained on a paper towel-lined plate
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon Italian seasoning
• 1-1/2 cups cheese from a package of Italian cheeses
• 1-2 tablespoons snipped basil leaves 
• 1/3 cup grated Parmesan cheese
• 4 large eggs
• 1/2 cup heavy cream
• 1/2 cup half and half
• 1 tablespoon Dijon mustard
• Optional: 1 cup torn baby spinach leaves

Directions: 

• Make your own pie crust or use a purchased single pie crust,
• Cook bacon and set aside. Reserve 1 tablespoon of drippings and brown onions. Place onions on a paper towel to drain juices.
• Preheat oven to 425 degrees and place prepared pie crust in a pie pan, crimping the edges.

• Line pastry shell with 2 sheets of foil (blind baking), overlap the foil so edges will extend over the pie pan. 
• Bake for 7 minutes, remove foil, and bake 3 minutes more.
• Mix in a blender eggs, cream, half and half, and spices.
• Brush bottom crust with Dijon mustard.
• Sprinkle bacon, basil, chopped tomato pieces, cheeses, onions, and torn spinach leaves, if using, on the bottom of the pie crust.
• Tear foil strips and place around the outside edges of the pie pan to avoid over-browning.
• Use a measuring cup and slowly pour filling into the pie pan.
• Bake at 425 degrees for 15 minutes, reduce the temperature to 325 degrees, and bake 25 minutes more or until a knife inserted in the center comes out clean.
• Let stand 10 minutes before serving.