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Corn and Bacon Tart


Serves: 6

Prep Time: 10 minutes

Cooking Time: 30 minutes

Difficulty: Easy

Comments

This makes a great breakfast, lunch or dinner. It is even good reheated the next day.

Ingredients

1 roll pizza dough, refrigerated roll such as Pillsbury, (13.8 ounces)

2 cups corn, frozen white kernels, or fresh

3 pieces bacon, reduced sodium, chopped

1/2 cup green onion(s) , chopped

1 cup spinach, fresh baby, chopped

1/2 pepper(s), bell, red, yellow, or green, chopped

3 egg(s), large

1/2 cup milk, 1% fat

3/4 cup cheese, Swiss

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

Preparation

Preheat the oven to 375 degrees. Remove the pizza dough from the tube and place it on a lightly floured surface to rest for 5 minutes. Spray a 9 inch in diameter spring form pan with cooking spray (or a tart or cake pan with a removable bottom.) Meanwhile, heat a skillet over medium high heat and brown bacon. Remove the bacon and drain on a paper towel. Place the corn, peppers and onion in the skillet and cook for 2-3 minutes until soft. Pour the corn mixture into a large mixing bowl. Add the milk, salt, black pepper and one half of the grated cheese to the bowl (reserve the rest for the top) and stir. Beat the eggs in a small bowl and then mix in with the corn. To form the curst, place the pizza dough in the bottom of the baking pan, and press to cover the bottom and about 1 and a half inches up the sides of the pan. Pour the corn mixture on top and spread it around to even it out. Crumble the bacon over the top and then top with the remaining cheese. Place the spring form pan on top of a baking sheet and bake for about 25 minutes until the tart is cooked through and firm in the center. Remove from the oven and cool for 5 minutes before cutting.

Nutrition

Per Serving About: 330 calories, 10 g fat, 4.5 g saturated fat, 16 g protein, 48 g carbohydrates, 3 g dietary fiber, 690 mg sodium


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