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)
Step 1: Cook bacon until crisp and discard all but 1/2 of a teaspoon fat. Let bacon cool and crumble, set aside. Add the bacon fat to a skillet and cook onion until the onion has developed some brown color.
Step 2: Beat the eggs and add some crumbled bacon, tomato paste and cottage cheese. Mix together.
Step 3: Spray your deep dish pie pan with come cooking spray. Add the crust to the pan and put in the fridge for about 15-minutes.
Step 4: Remove crust from fridge and starting the the shredded cheese add a layer to the crust, then add some of the cottage cheese mixture. Repeat ending with the shredded cheese. Top with more crumbled bacon.
Step 5: Bake at 350-degrees for 50-minutes. Let pie to cool a little before eating, Garnish with chopped parsley or chives