Directions:
- Preheat the oven to 225°C/425°F/Gas 7.
- Using your finger tips combine the flour and butter in a bowl until you are left with rough bread crumbs. Add in the water and bring the dough together. Cover and place in the fridge for at least 10 minutes.
- Roll out the pastry until about 1/2cm thickness and use it to line a pie dish with a removable base. Prick the base with a fork and place in the oven for about 10 minutes until light and golden.
- While the pastry blind bakes, mix together the eggs and cream, whisking to combine. Stir in the cheese and the dill and season with sea salt and black pepper.
- Pour the cheese mixture into the pie case and bake for about 20 min or until the pie filling is set. Allow to cool and serve in generous slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 554.36 Kcal (2321 kJ) | ||
| Calories from fat | 392.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 43.62g | 67% | |
|---|---|---|---|
| Cholesterol | 194.61mg | 65% | |
| Sodium | 957.33mg | 40% | |
| Potassium | 138.28mg | 3% | |
| Total Carbs | 25.85g | 9% | |
| Sugars | 0.25g | 1% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 16.24g | 32% | |
| Vitamin C | 0.3mg | 1% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 2.2mg | 12% | |
| Calcium | 386.8mg | 39% | |
| Amount Per 100 g | |||
| Calories | 392.17 Kcal (1642 kJ) | ||
| Calories from fat | 277.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.86g | 67% | |
|---|---|---|---|
| Cholesterol | 137.67mg | 65% | |
| Sodium | 677.24mg | 40% | |
| Potassium | 97.82mg | 3% | |
| Total Carbs | 18.29g | 9% | |
| Sugars | 0.18g | 1% | |
| Dietary Fiber | 1.86g | 11% | |
| Protein | 11.49g | 32% | |
| Vitamin C | 0.2mg | 1% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 1.5mg | 12% | |
| Calcium | 273.6mg | 39% | |
* 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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