1 herb pie crust (see recipe)

4 slices bacon, cut into pieces

3/4 cup (180 ml) sour cream

3/4 cup (180 ml) grated mozzarella cheese

4 eggs, lightly beaten

1/2 cup (125 ml) 15% cream or milk

2 red or yellow tomatoes, seeded, cut into strips and patted dry

Salt and pepper

With the rack in the lowest position, preheat the oven to 200 °C (400 °F).

On a floured work surface, roll out the dough. Line a 23-cm (9-inch) pie plate with a removable bottom or regular. Refrigerate for 30 minutes.

In a small skillet, brown the bacon. Drain on paper towel. Set aside.

In a bowl, combine the sour cream, cheese, eggs, and cream. Season with salt and pepper.

Spread the bacon and tomatoes at the bottom of the crust. Pour the egg mixture over the tomatoes.

Bake for 40 to 45 minutes.

Serve hot, warm or cold.

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