8 slices bacon, fried and crumbled
1/3 c. shredded Monterey Jack cheese
1 c. chopped tomato
2/3 c. chopped onion
2 tbsp. chopped parsley
1 frozen pie shell
1 egg
2/3 c. Pet evaporated milk
1 tomato, thinly sliced
1/3 c. shredded lettuce

DEEP DISH:

12 slices bacon, fried and crumbled
1 1/2 c. shredded Monterey Jack cheese
1 1/2 c. chopped tomato
1 c. chopped onion
1/4 c. chopped parsley
1-2 frozen pie shells
2 eggs
1 c. Pet evaporated milk
1 tomato, thinly sliced
1/2 c. shredded lettuce

Preheat oven to 350 degrees. Combine half the bacon, all of cheese, chopped tomatoes, onion, and parsley. Spoon into crust. Beat eggs with milk. Slowly pour over bacon mixture. Arrange sliced tomatoes over top of pie. Bake on a baking sheet for 35 minutes until crust is brown or until inserted knife comes out clean. Let stand 15 minutes. Top with shredded lettuce and remaining bacon. Serves 6-8.