Claire's Quiche

This was a creation that came from using what was available in the refrigerator!  This is the first time I have used sour cream in my quiche and it was a nice addition!

• 1 refrigerated pie crust
• 6 eggs, lightly beaten
• 6 pieces of bacon, cooked and crumbled
• 1 large green onion, chopped
• 1/2 cup 1% milk
• 1/2 cup light sour cream
• 2 roma tomatoes, seeded and chopped
• 1/4 cup fresh Parmesan cheese
• 1 cup mexican cheese (cheddar, asiago, and queso blend)
• 2 teaspoons Rosemary Herb Seasoning 

Preheat oven to 400 degrees F. Allow pie crust to sit out while preparing other ingredients. Combine all other ingredients in a large mixing bowl. Unroll pie crust in Stoneware Deep Dish Pie Plate. Pour egg mixture into pie shell, cover edges of crust with Pie Shield to keep from overcooking and bake for 15 minutes. Reduce heat to 350 degrees and let bake an additional 40 minutes. Remove from oven and let sit for 5- 10 minutes. Cut into wedges and serve with fresh fruit.