Directions:
- Preheat oven to 350*.
- In mixing bowl, combine chowder, eggs, cheese, onions, parsley& pepper.
- Blend well.
- Set empty piecrust on baking sheet on extended oven rack.
- Ladle chowder mixture into crust.
- Carefully slide rack back into place.
- Bake 1 hour or till set.
- Cool 10 minutes before slicing (or cool, cover& refrigerate till chilled).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 63.27 Kcal (265 kJ) | ||
| Calories from fat | 39.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 7% | |
|---|---|---|---|
| Cholesterol | 59.21mg | 20% | |
| Sodium | 50.62mg | 2% | |
| Potassium | 35.32mg | 1% | |
| Total Carbs | 1.24g | 0% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 0.12g | 0% | |
| Protein | 4.75g | 10% | |
| Vitamin C | 1.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 95.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 201.4 Kcal (843 kJ) | ||
| Calories from fat | 125.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.91g | 7% | |
|---|---|---|---|
| Cholesterol | 188.49mg | 20% | |
| Sodium | 161.14mg | 2% | |
| Potassium | 112.42mg | 1% | |
| Total Carbs | 3.93g | 0% | |
| Sugars | 1.1g | 1% | |
| Dietary Fiber | 0.38g | 0% | |
| Protein | 15.14g | 10% | |
| Vitamin C | 3.4mg | 2% | |
| Iron | 1.1mg | 2% | |
| Calcium | 304.8mg | 10% | |
* 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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