1 sheet refrigerated pie pastry
1 lb. lean ground beef
2 small tomatoes, seeded, chopped
1 medium onion, diced
1/2 cup dill pickle relish
1/2 cup fried bacon, crumbled
1 cup heavy cream
1/2 cup 2% milk
2 tsp. prepared mustard
1/2 tsp. salt
1/2 tsp. pepper
1-1/2 cup cheddar cheese, shredded
1/2 cup Parmesan cheese
Unroll pastry into 9" pie dish; flute edges; set aside.
In a skillet, brown beef; drain. Stir in tomatoes, onion, relish, bacon. Cook 2 minutes and transfer to pie crust.
In a large bowl, whisk eggs, cream, milk, mustard, salt and pepper. Pour over beef mixture. Sprinkle with cheses.
Bake at 375º for 55 minutes. Let stand 10 minutes before cutting. If desired, garnish with bacon bits and chopped onion.