Ingredients:
·1 pie crust
·1 cup cherry tomatoes, halved
·1 zucchini, sliced
·1 bell pepper, diced
·1 cup feta cheese, crumbled
·4 eggs, beaten
·1 cup milk
Preparation:
1.Blind bake the pie crust.
2.Roast vegetables until tender.
3.Fill the crust with vegetables, top with feta, pour egg and milk mixture.
4.Bake until set.
Serving Size: 1 slice
Storage: Refrigerate for up to 3 days.
Nutritional Information: Approximately 280 calories, 14g protein, 15g fat.
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