Vegetable Custard Pie Recipe

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Vegetable Custard Pie
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  1. Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. When the pan is smoking hot, saute the mushrooms, shallots and garlic for 2 minutes. Season with salt and pepper. Remove from the heat. Start layering the vegetables in the tart shell, onions first, tomatoes and mushrooms last. In a mixing bowl, whisk the yolks, cream, cheese and parsley together. Season with salt and pepper. Pour over the vegetables. Bake for 35 to 40 minutes or until the custard is set. Remove from the oven and let cool. Spoon the puree in the center of the plate. Place a slice of the tart in the center of the sauce. Garnish with the cheese, green onions and peppers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2575 Kcal (10781 kJ)
Calories from fat 1116.98 Kcal
% Daily Value*
Total Fat 124.11g 191%
Cholesterol 990.62mg 330%
Sodium 837.74mg 35%
Potassium 11661.58mg 248%
Total Carbs 324.72g 108%
Sugars 175.55g 702%
Dietary Fiber 94.6g 378%
Protein 81.65g 163%
Vitamin C 264.9mg 441%
Vitamin A 327.7mg 10924%
Iron 14.3mg 79%
Calcium 946.9mg 95%
Amount Per 100 g
Calories 51.33 Kcal (215 kJ)
Calories from fat 22.27 Kcal
% Daily Value*
Total Fat 2.47g 191%
Cholesterol 19.75mg 330%
Sodium 16.7mg 35%
Potassium 232.48mg 248%
Total Carbs 6.47g 108%
Sugars 3.5g 702%
Dietary Fiber 1.89g 378%
Protein 1.63g 163%
Vitamin C 5.3mg 441%
Vitamin A 6.5mg 10924%
Iron 0.3mg 79%
Calcium 18.9mg 95%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 61
  • 67

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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