Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Two 9-inch un-baked pie shells, at room temperature
- 1 leek, chopped
- 1 cup cauliflower, chopped
- 1 tablespoon butter
- 8 eggs
- 2 cups shredded cheese, (half cheddar, half mozzarella)
- 1 1/2 cups low-fat milk
Directions
1.Preheat oven to 375º.
2.Toast pie crusts in oven for 10 minutes.
3.Sauté leeks and cauliflower in butter until soft.
4.Beat eggs, milk and cheese together until blended.
5.Sprinkle a thin layer of sautéed leeks and cauliflower onto bottom of toasted pie crusts.
6.Pour egg and cheese mixture over leeks and cauliflower.
7.Bake in oven for 30-35 minutes or until knife inserted near center comes out clean.