Quiche de ce jour-ci

Ingredients:

Pie/quiche crust
vegetable oil
1/2 bunch of celery...about five stalks with greens chopped
3 eggs
1 cup milk
4 strips of bacon
2 roma tomatoes
2 cloves of garlic
salt & pepper
gouda and chedder cheese grated
Pimenton (smokey)

Directions:

Preheat oven to 350
Put a bit of oil in the pie pan, place pie crust in pie pan and pre-cook crust.

In a blender, blend celery, eggs, and milk.

Cut bacon in to small pieces. Cook bacon in a frying pan.

Slice roma tomatoes in rounds then quarters. Add to bacon when it is about 1/2 cooked.
Add some salt and pepper.
Dice or crush the garlic and add to fry pan.

Check the crust. Let it pre-cook until the dough is a bit firm but not browning.

Let the bacon tomato mixture cook well together.

Remove crust.

Grate the cheeses until you have about a cup.

Pour the celery-milk-egg mixture in to the crust.

Add the bacon and tomatoes.

Top with cheese and pimenton.

Bake until firm and brown.

Enjoy!