Ingredients: |
Ingredients: 42 grams cooked bacon
56 grams chopped onion
100 grams cherry tomato, quartered
200 grams mushrooms
15 grams arugula, chopped
112 grams cheddar cheese, low fat, shredded
3 large eggs
3/4 cup 1% low-fat milk
1/4 cup nonfat yogurt, Greek
1/8 teaspoon pepper
1 tablespoon flour
Crust:
1 cup flour
1 dash salt
1/4 cup canola oil
2 1/2 tablespoons ice water
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Directions: |
Directions:Combine flour and salt in a medium bowl. Cut in the oil. Add water and stir just until it balls together. Wipe your countertop with a damp cloth and spread a piece of wax paper on it.Form dough into a disk and place it on the wax paper. Cover it with another piece of wax paper. Roll the dough, keeping it as circular as possible. Periodically peel off the top piece of wax paper, then lay it gently back on top of the crust. using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling. Prick the bottom and sides of the crusts with a fork to help prevent bubbles from forming in the crust as it bakes, and bake for 8 minutes. Remove pie crusts from oven–there may be some bubbles in the crusts, so just gently pat the bubbles down. After removing crusts from the oven, reduce heat to 350°F. In large bowl, combine the bacon, green onions, mushrooms, and cheeses; mix together and set aside. In medium bowl, whisk together eggs, Half & Half, sour cream, salt and pepper, and flour.Combine the two and pour into shell. Bake at 350-degrees for 45 minutes or until set. 6 servings. |
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