-1 unbaked pastry shell (9 inches)
-1 pound sliced bacon, cooked and crumbled
-1 large tomato, peeled and sliced
-1 cup (4 ounces) shredded cheddar cheese
-3 Eggland's Best Eggs, separated
-3/4 cup sour cream
-1/2 cup all-purpose flour
-1/2 teaspoon salt
-Paprika
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil. Bake 5 minutes longer. Cool completely.
Sprinkle bacon over the crust. Top with tomato and cheese. In a large bowl, beat the egg yolks, sour cream, flour and salt until smooth. In another large bowl, beat egg whites until stiff. Fold into sour cream mixture; spread over cheese. Sprinkle with paprika.
Bake at 350° for 45 minutes or until a knife inserted near the center comes out clean. Let stand 5-10 minutes before cutting. Yield: 6 servings.
6.