Directions:
- Saute the squash, onion and garlic in the butter in a large skillet until tender and slightly browned. Sprinkle in the seasonings while cooking the squash.
- Put the squash mixture into the pie crust; mix in the cheese and parsley.
- Whisk the eggs and cream in a small bowl; whisk in the mustard.
- Pour egg mixture over the squash; mix in gently.
- Bake at 375 degrees for 25 minutes. Let stand a few minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2562.32 Kcal (10728 kJ) | ||
| Calories from fat | 1752.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 194.7g | 300% | |
|---|---|---|---|
| Cholesterol | 692.43mg | 231% | |
| Sodium | 3588.32mg | 150% | |
| Potassium | 1920.45mg | 41% | |
| Total Carbs | 122.16g | 41% | |
| Sugars | 18.96g | 76% | |
| Dietary Fiber | 15.12g | 60% | |
| Protein | 87.33g | 175% | |
| Vitamin C | 148.7mg | 248% | |
| Vitamin A | 2.8mg | 95% | |
| Iron | 8.9mg | 49% | |
| Calcium | 1984mg | 198% | |
| Amount Per 100 g | |||
| Calories | 185.94 Kcal (778 kJ) | ||
| Calories from fat | 127.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.13g | 300% | |
|---|---|---|---|
| Cholesterol | 50.25mg | 231% | |
| Sodium | 260.4mg | 150% | |
| Potassium | 139.36mg | 41% | |
| Total Carbs | 8.87g | 41% | |
| Sugars | 1.38g | 76% | |
| Dietary Fiber | 1.1g | 60% | |
| Protein | 6.34g | 175% | |
| Vitamin C | 10.8mg | 248% | |
| Vitamin A | 0.2mg | 95% | |
| Iron | 0.6mg | 49% | |
| Calcium | 144mg | 198% | |
* 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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