Try this Vermont Cheddar Pie From Grunbery Haus B and B recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 35O degrees. Grease a glass pie plate. Combine potatoes and 1/4 cup onions, and press into pie plate as a crust. Sprinkle with seasoning and garlic powder. Carefully put a layer of spinach and crumbled feta cheese into the crust, then top with Romano, then cheddar cheese. Combine eggs and milk, and pour carefully over cheeses. To garnish the pie, make small circle of 1/4 cup onions in center of pie, sprinkle parsley flakes in a larger circle around the onions, and sprinkle paprika in a larger circle around parsley flake circle. Bake for 1 hour. Grunberg Haus Bed & Breakfast, Waterbury, Vermont. Printed in Rise & Dine; Savory Secrets from Americas Bed & Breakfast Inns, by Marcy Claman, 1995. MC formatted by Brenda Adams
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 126 | ||
Calories from Fat: 75 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.3g | 11 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 352.5mg | 108 % | |
Sodium 117.5mg | 4 % | |
Potassium 136.3mg | 4 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.8g | ||
Protein 10.7g | 15 % | |
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: 126
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