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: Place pie pastry in a 9 inch pie plate. Line unpricked pastry shell with parchment paper and pie weights. Bake at 450-degrees for 8 minutes. Remove paper and bake 5 minutes more.

Step 2: Combine flour, salt and pepper in a bowl or plate. Add tomato slices a few at a time. In a large skillet, cook tomatoes in oil for 1-2 minutes per side or until golden brown

Step 3: In a bowl, whisk eggs and cream; stir in cheddar cheese. Sprinkle olives and onions into crust; top with provolone cheese.

Step 4: Layer with tomatoes and pour egg mixture over the top

Step 5: Bake at 375-degrees for 40-45 minutes or until a knife insertted in to center come out clean

Step 6: Let stand for at least 10 minutes before cutting