Pre-heat oven to 425°F.
Unroll pie crust; fit into a 9-inch deep-dish pie plate or oven-safe skillet; crimp or flute edges as desired.
Place in refrigerator and chill at least 30 minutes.
Meanwhile, arrange bacon on a rimmed baking sheet; it’s OK if some pieces overlap.
Place in oven and bake 13 – 15 minutes or until bacon renders most of its fat and is cooked but still pliable and not crisp.
Transfer bacon to a paper-towel-lined plate.
Reduce oven temperature to 375°F.
Heat oil in a skillet over medium heat.
Add onion, carrot and a generous pinch of salt and pepper; cook 6 – 8 minutes, stirring occasionally, or until tender; set aside to cool slightly.
Prick bottom of chilled pie crust all over with a fork.
Line pie crust with foil.
Fill with pie weights or dried beans.
Place in oven and bake 25 minutes.
Remove from oven; remove foil and pie weights.
Return crust to oven; bake 5 minutes or until bottom is light golden.
In a medium bowl, whisk eggs, half-and-half, herbs, salt and pepper.
Stir in vegetables, turkey and cheese.
Pour into parbaked pie crust.
Place in oven and bake 20 minutes or until filling is starting to set.
Remove from oven, arrange parcooked bacon in a lattice pattern on top, trimming edges as needed.
Place in oven and bake 20 – 25 minutes or until bacon is crisp and filling is set.
Remove from oven and let stand 15 minutes before slicing.
Serve warm or at room temperature.
