Categories: Breakfast

Ingredients

• 1 refrigerated pie crust, softened as directed on package
• 2 cups arugula, lightly packed
• 8 slices bacon, crisply cooked and crumbled (8 oz.)
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 4 oz. crumbled goat cheese
• 11/2 cups half-and-half or milk
• 5 eggs, slightly beaten
• 1/4 tsp. salt
• 1/4 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

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