Can use refrigerated pie crust.
Roll out pastry to fit 10 1/2" pie plate. Crimp edges and poke bottom with fork. Place pastry in freezer for 30 minutes. Heat oven to 425. Line pastry with foil and pie weights and bake in bottom 1/3 of oven until golden around edges, 15 minutes. Remove foil and pie weights and bake until bottom is golden, another 5 minutes.
Whisk together eggs, cream and milk until thoroughly blended. Season with salt and pepper and add cheese. Stir until blended. Pour into pastry and sprinkle with nutmeg. Bake in center of oven until filling is golden and puffed and completely baked through, 30 minutes. Shake to test for doneness. If it is solid without a pool of uncooked filling in the center, it is done. Knife in center should come out clean. Serve immediately.
Can sprinkle pastry with finely chopped cooked bacon or caramelized onions
before adding filling.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (311g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 566 | ||
Calories from Fat: 381 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 42.3g | 56 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 1118.2mg | 344 % | |
Sodium 486.1mg | 17 % | |
Potassium 390.4mg | 10 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 43.3g | 62 % | |
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: 566
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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