Ingredients

1 9-Inch Deep Dish Pie Shell

1 16-ounce of Regular Cottage Cheese ( I used Mighigan Cottage Cheese)

2 Large Eggs

5-7 Slices Bacon or more if you want

1/4 Cup finely chopped Onion

1-Cup or so of Shredded Swiss Cheese (I shred my own)

1 Cup or so of Shredded Colby Jack Cheese (I shred my own)

1 Teaspoon Pepper

1/2 Small Can of Tomatoe Paste with Italian Herbs or more if you like (Contadina)

Salt to taste (Just remember the cheese and bacon has salt in it)

Directions

Step 1: Blind bake pie crust

Step 2: Mix eggs and cream, set aside

Step 3: Saute sausage, onion and garlic in olive oil until cooked through.

Step 4: Transfer to a paper towel lined plate.

Step 5: Toss sausage mixture with fontina, Parmesan cheese, roasted red peppers, parsley, Italian seasoning, fennel seeds and pepper flakes. Arrange mixture into the hot crust

Step 6: Pour egg mixture over the mix

Step 7: Bake at 325 degrees for about 1 1/2 hours and the center is almost set. The center will be a little jiggle. Cool quiche for 2 hours before slicing.