Ingredients
1 sheet refrigerated pie crust3/4 pound ground beef2 plum tomatoes, seeded and chopped1 medium onion, chopped1/2 cup dill pickle relish1/2 cup crumbled cooked bacon5 large eggs1 cup heavy whipping cream1/2 cup 2% milk2 teaspoons prepared mustard1 teaspoon hot pepper sauce1/2 teaspoon salt1/4 teaspoon pepper1-1/2 cups shredded cheddar cheese1/2 cup shredded Parmesan cheeseOptional: Mayonnaise, additional pickle relish, crumbled cooked bacon, chopped onion and chopped tomato
Preparation
Preheat oven to 375°. Unroll crust into a 9-in. deep-dish pie plate; flute edges and set aside. In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in the tomatoes, onion, relish and bacon. Transfer to prepared crust.
In a large bowl, whisk the eggs, cream, milk, mustard, pepper sauce, salt and pepper. Pour over beef mixture. Sprinkle with cheeses.
Bake until a knife inserted in center comes out clean, 50-60 minutes. If necessary, cover edges with foil during the last 15 minutes to prevent overbrowning. Let stand for 10 minutes before cutting. Garnish with optional ingredients as desired.
