Easy to modify by changing up veggies.
For pastry, in a large mixing bowl, stir together flour and the 1/2 tsp salt. Cut in shortening and butter till mixture resembles coarse crumbs. Sprinkle on water, 1 tbsp at a time, tossing with fork until pastry is moist enough to hold together. Shape dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate 1 hour. Roll pastry between 2 sheets of waxed paper into an 11 inch circle. Ease pastry in a 9 inch pie plate; trim and flute edge.
Preheat oven to 425.
In a small skillet cook green onion in hot oil over medium heat about 1 minute. Spread in bottom of prepared crust. Sprinkle mozzarella cheese, basil, parmesan cheese, and sun-dried tomatoes into crust. In a mixing bowl, whisk together the eggs, half and half, salt, pepper, red pepper, and nutmeg. Pour egg mixture evenly into crust.
Bake on a low shelf in a 425 oven for 15 minutes. Reduce oven temp to 375 and bake about 25 minutes more or until filling is just set in center. Let stand for 5 to 10 minutes before cutting into wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (377g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 730 | ||
Calories from Fat: 433 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.1g | 64 % | |
Saturated Fat 23.6g | 118 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 799.5mg | 246 % | |
Sodium 861.8mg | 30 % | |
Potassium 507.5mg | 13 % | |
Total Carbohydrate 27.9g | 8 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 26.7g | ||
Protein 46.4g | 66 % | |
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: 730
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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