Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | not in our table | 0 |
| 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
- 1 x 11 oz pie crust mix (for 2-crust pie)
- 5 oz broccoli, frozen and chopped
- ¾ cup cheese, Swiss
- 1 cups milk, fat-free
- ½ cup refrigerated or frozen egg product, thawed, or 2 whole eggs, beaten
- 2 tsp dill
- ¼ tsp salt
Directions
Preheat oven to 400°F.
Lightly coat thirty-six 1¾-inch muffin cups with nonstick cooking spray. Set aside.
Prepare pie crust mix according to package directions.
On a lightly floured surface, roll dough to slightly less than ⅛ inch thick.
Using a 2½-inch fluted round biscuit or cookie cutter, cut dough into circles.
Re-roll scraps, cutting additional circles.
Line each muffin cup with a pastry circle.
Pat broccoli dry with paper towels.
Divide broccoli and cheese evenly among pastry-lined muffin cups.
In a small bowl, combine milk, egg product, dill, and salt; spoon about 2 teaspoons of the milk mixture into each muffin cup.
Bake about 25 minutes or until puffed and set.
Cool in pans on wire racks for 5 minutes.
Loosen and remove from pans.
Serve warm.