Peppered Bacon Hash Brown Pie

Ingredients

• 3 tablespoons brown sugar 
• 6 tablespoons butter cold
• 4  eggs 
• 1 cup grape tomatoes halved
• 0.3 cup spring onion sliced
• 1.5 teaspoons pepper black
• 1.5 cups half and half 
• 1 cup hash browns diced frozen thawed
• 0.5 teaspoon salt 
• 6 oz sharp cheddar cheese shredded
• 12 slices bacon 
• 0.3 cup water boiling
• 2.5 cups frangelico 
• 2.5 cups frangelico 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• aluminum foil

Directions

1. Heat oven to 425F. Line 15x10-inch pan with foil; place wire cooling rack in pan. In small bowl, mix brown sugar and pepper.
2. Sprinkle over 1 side of each bacon slice, pressing firmly.
3. Place bacon on rack.
4. Bake 18 to 20 minutes or until crisp.
5. Reduce oven temperature to 350F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In bowl, place Bisquick mix; cut in butter, using pastry blender, until crumbly.
6. Add water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. Crumble 8 slices bacon.
7. Sprinkle crumbled bacon, potatoes, cheese and onions in crust. In bowl, beat half-and-half, eggs and salt with whisk until blended.
8. Pour over ingredients in crust.
9. Bake 50 to 55 minutes or until knife inserted in center comes out clean.
10. Let stand 10 minutes.
11. Cut into 8 wedges.
12. Cut remaining 4 slices bacon in half. Top each wedge with bacon and tomatoes.