Preheat oven 350. Remove pie crusts from freezer.
Prepare potatoes, broccoli, carrotts, red pepper and onion, place in a microwave proof bowl. Add water and cover with plactic wrap and microwave until vegetables are tender. Drain.
Prepare Cheese Sauce: In a medium sauce pan combine cheeses with 1/4 cup whipping cream and dry mustard, heat on medium to low until cheese is melted and creamy.
In a large bowl, beat eggs and 2/3 cup of whipping cream, until well blended. Stir in potatoe mixture, cheese sauce and remaining ingredients: except chives. ( may need to add more whipping cream to make creamy consistency) Pour into pies shells and top with chives.
Bake 30-40 minutes or until edge of filling is light golden brown and knife inserted in center comes out clean. Let stand for 5 minutes before serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 16|
|Calories from Fat: 175 (56%)|
|Amt Per Serving||% DV|
|Total Fat 19.5g||26 %|
|Saturated Fat 8.6g||43 %|
|Monounsaturated Fat 6.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 287.6mg||88 %|
|Sodium 340.6mg||12 %|
|Potassium 341.9mg||9 %|
|Total Carbohydrate 20.6g||6 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 18.9g|
|Protein 14.1g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 312
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