To cut down on time, I take some shortcuts with the pie crust, but it turned out just as flaky and delicious as a crust made with some TLC. This recipe is great to use up leftovers, adding/subtracting veggies or cheeses according to what you have on hand.
1. Cut the butter into pieces, placing half of the pieces in a bowl in the freezer, and the other half in a bowl in the fridge. Preheat oven to 375 degrees.
2. Meanwhile, heat the olive oil over medium heat in a saute pan. Dice the onion and add to pan, stirring often, until caramelized. Set aside to cool.
3. Mix the flours in a food processor, then add the butter from the freezer. Pulse until there are coarse crumbs, then add the butter from the fridge. Pulse until butter is distributed throughout. Add the water, one tablespoon at a time and mix until a dough forms.
4. Pat dough into the bottom and sides of a 9-inch pie plate. Prick with a fork, then cook in the oven for 12 minutes.
5. Meanwhile, prepare the filling. In a medium bowl, whisk together the eggs, milk, salt and pepper. If using jarred peppers, try to remove most of the excess oil with a paper towel. Place peppers, cheese, and onions in the egg mixture and stir.
6. When the crust is done cooking, pour the filling on top of the crust and bake until the custard is set, about 30-40 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (196g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 310 | ||
Calories from Fat: 181 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.1g | 27 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 301.5mg | 93 % | |
Sodium 357.1mg | 12 % | |
Potassium 238.6mg | 6 % | |
Total Carbohydrate 20.2g | 6 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 18.5g | ||
Protein 12.9g | 18 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 310
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