Bacon-Cheese Puff Pie
1 pastry shell (9 inches), unbaked
1 pound sliced bacon, cooked and crumbled
1 large tomato, peeled and sliced
1 cup shredded cheddar cheese
3 large eggs, separated
3/4 cup sour cream
1/2 cup all-purpose flour
1/2 teaspoon salt
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° until a knife inserted in the center comes out clean, about 45 minutes. Let stand 5-10 minutes before cutting.