Directions:
- CRUST:
- In the bowl of your food processor place the flour and sugar. Pulse to blend together. Add butter and pulse until dough just begins to come together. Pat the dough onto the bottom and one inch (2.5 cm) up the sides of a 20cm loose bottom pie pan. Cover with plastic wrap and place in refrigerator while you make the filling.
- In large bowl, beat eggs. Add remaining ingredients except pie crust; mix well. Pour into prepared crust. Bake 40 minutes or until knife inserted near center comes out clean. Cool. Serve warm or chilled. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.5 Kcal (982 kJ) | ||
| Calories from fat | 156.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.37g | 27% | |
|---|---|---|---|
| Cholesterol | 106.84mg | 36% | |
| Sodium | 31.27mg | 1% | |
| Potassium | 93.77mg | 2% | |
| Total Carbs | 16.52g | 6% | |
| Sugars | 6.18g | 25% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 4.29g | 9% | |
| Vitamin C | 3.1mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 29.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 276.51 Kcal (1158 kJ) | ||
| Calories from fat | 184.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.48g | 27% | |
|---|---|---|---|
| Cholesterol | 125.97mg | 36% | |
| Sodium | 36.87mg | 1% | |
| Potassium | 110.56mg | 2% | |
| Total Carbs | 19.47g | 6% | |
| Sugars | 7.29g | 25% | |
| Dietary Fiber | 0.83g | 3% | |
| Protein | 5.05g | 9% | |
| Vitamin C | 3.6mg | 5% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.6mg | 3% | |
| Calcium | 35mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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