- Prep Time (Mins)
- Total Time (Mins)
- 2 pies
- 2 store-bought frozen pastry crusts
- 8 slices bacon, cut crosswise
- 1/4 cup shallots, diced
- 4 green onions, thinly sliced
- 6 eggs, lightly beaten
- 1 1/2 cups half 'n half
- 1 1/2 cups Dragone® Shredded Parmesan Cheese, divided
- 1 1/2 cups fire-roasted diced tomatoes, drained
- 1 1/2 teaspoons dried tarragon
Preheat the oven to 400oF.
Thaw the crusts for 10–15 minutes. Prick the bottoms and sides with a fork, place them on a baking sheet and bake them for 15 minutes. Then, remove them from the oven and reduce the heat to 350oF.
Meanwhile, cook the bacon in a medium non-stick skillet over medium heat until crisp. Remove the cooked pieces to paper towels to drain. Then, add the shallots to the bacon grease and cook them until fragrant and softened, about 3 minutes.
Add the green onion and cook 1 minute more. Then, remove the mixture from the heat and drain.
In a medium bowl, combine the eggs, half 'n half, 1 1/4 cups of the Dragone® Shredded Parmesan Cheese, tomatoes and tarragon and mix well. Stir in the bacon, shallots and green onion. Then, pour the mixture into the hot crusts and return the pies to the oven for 35–45 minutes.
During the last 5 minutes of baking, sprinkle the pies with the remaining 1/4 cup of the Dragone® Shredded Parmesan Cheese.