Preheat oven to 450F. Unfold pie crust; roll to 12 inches in diameter.
Place in 10-inch tart pan with a removable bottom. Press pie crust against sides and trim excess dough. Line the pie crust with a double thickness of heavy-duty foil. Bake 5 minutes. Remove foil; bake 5 to 7 minutes more or until pie crust is light golden brown. Remove from oven; set aside. Reduce oven temperature to 350F.
Meanwhile, cook bacon in a large skillet over medium heat until crisp; drain on paper towels. Set aside. Discard drippings; wipe out skillet. Spray cooled skillet with vegetable cooking spray. Add onion and garlic; cook and stir until tender.
Blend or process onion mixture, milk, goat cheese and eggs in blender or food processor until smooth. Stir in basil, parsley and reserved bacon.
Place tart pan on baking sheet. Pour half of bacon mixture into prepared tart crust. Top with red pepper pieces, then with remaining bacon mixture. Bake at 350F for 40 to 50 minutes or until a knife inserted near center comes out clean. Let stand 10 minutes before cutting into 12 wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (62g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 35 (61%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 55.1mg||17 %|
|Sodium 56.4mg||2 %|
|Potassium 85.5mg||2 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.4g|
|Protein 3.1g||4 %|
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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: 57
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