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Bacon-Goat Cheese and Roasted Tomato Quiche

Combining intensely flavored ingredients makes this quiche an extraordinary brunch favorite.

Hands-on Time: 15 min | Total Time: 55 min | Serves: 8 | Difficulty: Easy

Ingredients:
  • 1 refrigerated pie crust, softened as directed on package
  • 2 cups arugula, lightly packed
  • 8 slices bacon, crisply cooked and crumbled (8 oz.)
  • ½ cup oil-packed sun-dried tomatoes, drained and sliced
  • 4 oz. crumbled goat cheese
  • 1½ cups half-and-half or milk
  • 5 eggs, slightly beaten
  • ¼ tsp. salt
  • ¼ tsp. pepper
Directions:
  1. Heat oven to 350°F.
  2. Place pie crust in 9” glass pie plate; flute edge. Place arugula, bacon, tomatoes and goat cheese in crust-lined plate.
  3. In medium bowl, whisk half-and-half, eggs, salt and pepper until blended. Pour egg mixture over top.
  4. Bake 35-45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Cut into 8 wedges.
  5. Refrigerate leftovers
Nutrition Analysis:

Per serving: Calories 480, Calories from Fat 290, Total Fat 32g (49% DV), Saturated Fat 12g (60% DV), Trans Fat 0g, Cholesterol 35mg (12% DV), Sodium 630mg (26% DV), Carbohydrates 32g (11% DV), Dietary Fiber 2g (8% DV), Sugars 5g, Protein 14g, Vitamin A 10%, Vitamin C 15%, Calcium 10%, Iron 10%

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