Southern Tomato Vegetable Pie

Ingredients

• 0.5 cup artichoke hearts canned drained chopped
• 6 slices bacon thick
• 9 inch unbaked deep-dish piecrust shell frozen thawed
• 0.5 cup basil fresh chopped
• 10 oz pkt spinach frozen thawed chopped
• 1  garlic clove chopped
• 2  green onions thinly sliced
• 4 oz six-cheese blend shredded italian
• 0.5 teaspoon kosher salt 
• 0.8 cup mayonnaise light
• 4  plum tomatoes 
• 0.5 teaspoon pepper dried red crushed

Equipment

• bowl
• frying pan
• paper towels
• oven
• wire rack
• aluminum foil

Directions

1. Cut tomatoes into 1/2-inch slices.
2. Place on a paper towel-lined wire rack.
3. Sprinkle tomatoes with salt.
4. Let stand 20 minutes. Pat dry with paper towels.
5. Preheat oven to 37
6. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
7. Drain spinach well, pressing between paper towels.
8. Combine crumbled bacon, spinach, and next 7 ingredients in a large bowl until well blended.
9. Spread 1/4 cup spinach mixture on bottom of piecrust.
10. Layer with half of tomato slices; top with half of remaining spinach mixture. Repeat layers once. Cover loosely with aluminum foil.
11. Bake pie, covered, at 375 for 30 minutes. Uncover and bake 20 to 25 minutes.
12. Let stand 10 minutes.
13. Serve warm or at room temperature.