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Ingredients
US|METRIC
8 SERVINGS
- 2 cups whole wheat pastry flour
- 10 Tbsp. unsalted butter (chilled, cut into cubes)
- 1/4 cup ice water
- 1 tsp. salt
- 2 Tbsp. extra-virgin olive oil
- 2 zucchinis (medium, sliced)
- 1 red pepper (medium, roughly chopped)
- 1 orange pepper (medium, roughly chopped)
- 1 yellow pepper (medium, roughly chopped)
- 6 oz. goat cheese
- 4 slices provolone
- 3/4 cup reduced fat milk
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 1/2 cup egg whites
- 3 whole eggs
- 2 avocados (ripe, sliced)
- 1 lb. grape tomatoes (sliced in half)
- 4 oz. pea sprouts (fresh)
- 2 oz. goat cheese (crumbled)
- 1 red onion (small, sliced)
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. white wine vinegar
- 1/2 tsp. salt
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Directions
- Preheat oven to 375 degrees F.
- To prepare the crust place crust ingredients, except the water, into your KitchenAid® 16 cup food processor. Pulse until combined and the mixture resembles coarse meal. Add the ice water and process just until the mixture is combined. Place the mixture into a 6-inch circle on plastic wrap, cover and refrigerate for 1 hour.
- Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate with removable bottom, fold overhang under, and crimp edge. Place a sheet of foil paper over the dough and fill with dried beans. Bake until the edge is dry and lightly golden, about 20 minutes. Remove foil paper and dried beans.
NutritionView More
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660Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories660Calories from Fat420 |
% DAILY VALUE |
Total Fat47g72% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol160mg53% |
Sodium890mg37% |
Potassium810mg23% |
Protein24g |
Calories from Fat420 |
% DAILY VALUE |
Total Carbohydrate39g13% |
Dietary Fiber7g28% |
Sugars8g |
Vitamin A60% |
Vitamin C160% |
Calcium45% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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