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Nutrition Facts
Serving Size 144 g
(Approx. 6 Servings)
Amount Per Serving
Calories 340 Calories From Fat 190
% Daily Value*
Total Fat 21 g 32%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 145 mg 48%
Sodium 470 mg 20%
Total Carbohydrate 27 g 9%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 10 g
Vitamin A 10% Iron 45%
Vitamin C 10% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Tomato BLT Quiche

Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

2 Tsp olive oil
1/3 cup(s) red onion, finely diced
12 Angel Sweet, or other snack sized tomatoes, halved
2 Tsp balsamic vinegar
6 Texas Pie Company Frozen Tart Shells
1/2 cup(s) arugula, roughly chopped
2 slices of fully cooked bacon, chopped
1 Oz Gorgonzola cheese, crumbled
4 large eggs, lightly beaten together
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Preheat oven to 325˚F.
Add oil and onion to a small skillet. Sauté onions for 2 minutes, or until they begin to soften.
Add tomatoes to pan and cook another 2 minutes, just to wilt. Add balsamic to pan and cook another 2 minutes.
Place frozen tart shells on a baking tray (leave them in the foil cups).
Divide arugula evenly between shells. Top with tomato/onion mixture, bacon and Gorgonzola. Pour egg evenly over filled shells.
Bake 15 to 18 minutes, or until crust is golden brown and filling is set.


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