• Cut bacon into one inch pieces. Fry on medium heat until crispy. Remove with slotted spoon, drain on paper towel.
• Sprinkle shrimp with butt rub. You could also make a rub with paprika, cayenne to your liking. Or use a spicy rub of your choice.
• Fry shrimp in bacon grease about a minute on each side. Drain on paper towels.
• Prepare quiche pan with either this tart crust(see below for gluten free option) or tortillas.
• I cut the tortillas and overlapped to fit the quiche pan. Spray with non-stick spray first or grease pan with butter and flour to prevent sticking.
• Beat eggs and incorporate cream and salt and pepper.
• Add cheese to egg mixture.
• Place quiche pan onto a baking sheet. Wrap bottom and sides tightly with foil.
• Place tart crust onto pan. Or place tortillas in pan. You may need to cut and overlap a little, which is fine.
• Pour egg mixture into pan.
• Add shrimp, bacon, tomatoes.
• Spoon pistou into the egg mixture, randomly.

Pistou

• handfuls of fresh basil with stems removed
• /3 cup olive oil
• garlic clove, minced
• salt, pepper
• Using either mortar and pestle or mini food process, mix into a basil paste to the consistency of a pesto you will be able to spoon into the quiche mixture.
• Bake at 400 degrees F for 25-30 minutes.
• !Gluten Free Option can be found here.