Directions:
- Preheat oven to 400. In a medium bowl, beat eggs until blended.
- Add pesto, ricotta, sun-dried tomatoes, and half-and-half and blend well.
- Pour into pie shell.
- Bake 20-25 minutes, until pie is set. Let cool 10 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 487.17 Kcal (2040 kJ) | ||
| Calories from fat | 329.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.59g | 56% | |
|---|---|---|---|
| Cholesterol | 233.95mg | 78% | |
| Sodium | 480.04mg | 20% | |
| Potassium | 233.52mg | 5% | |
| Total Carbs | 24.19g | 8% | |
| Sugars | 0.52g | 2% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 16.83g | 34% | |
| Vitamin C | 1.8mg | 3% | |
| Iron | 2.6mg | 15% | |
| Calcium | 225mg | 23% | |
| Amount Per 100 g | |||
| Calories | 279.32 Kcal (1169 kJ) | ||
| Calories from fat | 188.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.98g | 56% | |
|---|---|---|---|
| Cholesterol | 134.14mg | 78% | |
| Sodium | 275.24mg | 20% | |
| Potassium | 133.89mg | 5% | |
| Total Carbs | 13.87g | 8% | |
| Sugars | 0.3g | 2% | |
| Dietary Fiber | 1.12g | 8% | |
| Protein | 9.65g | 34% | |
| Vitamin C | 1mg | 3% | |
| Iron | 1.5mg | 15% | |
| Calcium | 129mg | 23% | |
* 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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