Directions:
- Let pastry shell stand at room temperature for 10 minutes. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 375° for 5 minutes. Remove foil; bake 5 minutes longer.
- In a blender, combine the cream, eggs, butter, onion, flour, sugar and salt; cover and process until blended. Stir in corn; pour into crust.
- Bake for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.96 Kcal (1658 kJ) | ||
| Calories from fat | 233.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26g | 40% | |
|---|---|---|---|
| Cholesterol | 109.01mg | 36% | |
| Sodium | 819.74mg | 34% | |
| Potassium | 177.57mg | 4% | |
| Total Carbs | 32.1g | 11% | |
| Sugars | 6.48g | 26% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 9.72g | 19% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.2mg | 12% | |
| Calcium | 89.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 258.07 Kcal (1080 kJ) | ||
| Calories from fat | 152.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.94g | 40% | |
|---|---|---|---|
| Cholesterol | 71.05mg | 36% | |
| Sodium | 534.27mg | 34% | |
| Potassium | 115.73mg | 4% | |
| Total Carbs | 20.92g | 11% | |
| Sugars | 4.22g | 26% | |
| Dietary Fiber | 0.92g | 6% | |
| Protein | 6.33g | 19% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 1.5mg | 12% | |
| Calcium | 58.2mg | 9% | |
* 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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