16 Ingredients
  • 1/2 (14.1-ounce) package refrigerated pie dough
  • Cooking spray
  • 2.5 ounces fontina cheese, shredded (about 2/3 cup)
  • 1/2 cup pitted kalamata olives, chopped
  • 1/3 cup sliced shallots
  • 3 heirloom tomatoes, seeded and cut into 1/2-inch-thick slices
  • 3 tablespoons all-purpose flour
  • 1 tablespoon cornmeal
  • 1 tablespoon thyme
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon pepper
  • 1 1/4 cups 2% reduced-fat milk
  • 1 1/2 tablespoons grated Parmigiano-Reggiano
  • 3 large eggs
  • 2 tablespoons fresh basil leaves
  • 1 cup cherry tomatoes, quartered
Nutrition
270
14% daily value
8 servings
                                       
                                            vegetarian
     

Fat

26% 17

Saturated

27% 5

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 3

Carbs

7% 21

Carbs (net)

- 19

Fiber

10% 2

Sugars

- 5

Sugars, added

- 0

Protein

19% 10

Cholesterol

28% 85

Sodium

18% 428

Calcium

16% 162

Magnesium

6% 24

Potassium

6% 301

Iron

11% 2

Zinc

10% 1

Phosphorus

23% 163

Vitamin A

13% 114

Vitamin C

13% 12

Thiamin (B1)

14% 0

Riboflavin (B2)

22% 0

Niacin (B3)

9% 1

Vitamin B6

11% 0

Folate equivalent (total)

16% 66

Folate (food)

- 29

Folic acid

- 22

Vitamin B12

23% 1

Vitamin D

244% 37

Vitamin E

5% 1

Vitamin K

10% 12

Sugar alcohols

- 0

Water

- 135
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