Recipe Details | Rick's Cooking School

Ingredients

• 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)