Cooking Our Way

1 9" pie crust
6 slices bacon
2 cups four cheese mix
1/2 c. mayonnaise
1/2 c. parmesan cheese
3 med. leaks
3 cloves garlic
5 lg. roma tomatoes
juice of 1/2 lemon
1 cup basil leaves

Fit pie crust in a medium tart pan.  Cook until lightly brown.  (I  put parchment paper in pan and fill with dried beans to keep crust from shrinking during bakong).  Set aside

Cook bacon crisp and crumble.  Slice leaks and saute in small amount of oive oil until tender.  Place 1 cup of the cheese in cooked crust.  Spread leaks over, then basil leaves, bacon, and sprinkle with garlic.  Slice tomatoes and arrange over all, pressing down firmly.  Stir together mayo, lemon juice, parmesan cheese, and remaning cup of four cheese mix.  Spread evenly over the top sealing to the edge.  Bake 325 degrees about 40 minutes or until golden. Let rest ten minutes and then cut into serving size wedges.

Note:  The number of tomatoes needed may vary--You want pan completely filled.  I  sometimes use scallions instead of leaks.