Preheat the oven to 350° F.

Bake the crust. Roll crust into a 9 inch pie plate. We found that the crust bakes best for this quiche in a pie plate with slanted edges, not straight up/down edges.

Pinch the raw edge and if you have extra crust on the edge trim as needed.

Poke the crust with a fork so air releases as it bakes. Make sure to prick the sides as well.

Place parchment into the pie crust and add beans to blind bake it. This keeps the crust from puffing and sliding. Make sure the dry beans are up against the pie crust edge as well.

Bake for 20 minutes.

Remove the parchment and beans.

Bake for another 5 minutes so the crust browns.

Remove from oven to cool.

To a medium sauté pan add the corn, salt, pepper and garlic. Sauté for 5 minutes or until garlic is fragrant and corn is cooked but still pops.

Set aside to cool.

To a large bowl add the eggs, heavy cream, and milk. Whisk to combine completely.

To the egg mixture, fold in the bacon, corn and gorgonzola.

Pour into baked crust. Do not add the tomato or corn for garnish yet, it will sink.

Bake 15 minutes and then lay the tomato slices and extra corn on the top. If it sinks slightly, that is ok.

Continue baking for 35 minutes or until filling is set, golden brown on the edges and the center is no longer jiggly.

Remove from the oven and let cool.

Sprinkle with fresh parmesan cheese.