Preheat oven to 375?.
Roll the pastry into a rectangle, slightly larger than a 13" x 9" baking dish.
Line the baking dish with the pastry, trim pastry edge, leaving enough to make flutes.
In a large bowl, with mixer at low speed, beat the cream cheese until smooth
Add eggs, one at a time until blended, scraping the bowl with a rubber spatula.
Beat in milk Parmesan cheese, chopped chives, salt, oregano and pepper.
Sprinkle shredded cheeses evenly over bottom of pie crust.
Pour egg mixture over cheeses.
Bake for 45 min. and then check with the knife. See if it comes out clean. It is done and if it isn't, then put it in for another 10, check it again.
Arrange fresh chives on top to make a pretty design.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (324g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 375 (66%)|
|Amt Per Serving||% DV|
|Total Fat 41.6g||56 %|
|Saturated Fat 17.9g||90 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 4g|
|Cholesterol 1111.5mg||342 %|
|Sodium 599.1mg||21 %|
|Potassium 455.1mg||12 %|
|Total Carbohydrate 6.4g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 5.7g|
|Protein 42.5g||61 %|
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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: 568
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