Directions:
- Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
- Finely chop the eggplant, zucchini, green pepper, tomato and onion. In a large skillet, saute vegetables in oil until tender. Add garlic; cook 1 minute longer. Transfer to prepared pastry; sprinkle with cheese.
- In a large bowl, whisk the eggs, cream, salt and pepper; pour over cheese. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 411.42 Kcal (1723 kJ) | ||
| Calories from fat | 270.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.1g | 46% | |
|---|---|---|---|
| Cholesterol | 197.87mg | 66% | |
| Sodium | 458.03mg | 19% | |
| Potassium | 475.17mg | 10% | |
| Total Carbs | 25.21g | 8% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 12.73g | 25% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 1.9mg | 10% | |
| Calcium | 165mg | 17% | |
| Amount Per 100 g | |||
| Calories | 138.22 Kcal (579 kJ) | ||
| Calories from fat | 91.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.11g | 46% | |
|---|---|---|---|
| Cholesterol | 66.48mg | 66% | |
| Sodium | 153.88mg | 19% | |
| Potassium | 159.64mg | 10% | |
| Total Carbs | 8.47g | 8% | |
| Sugars | 1.54g | 18% | |
| Dietary Fiber | 1.39g | 17% | |
| Protein | 4.28g | 25% | |
| Vitamin C | 7.6mg | 38% | |
| Iron | 0.6mg | 10% | |
| Calcium | 55.4mg | 17% | |
* 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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