Directions:
- Saute the onions with a little salt in the butter in a large skillet over medium heat until tender.
- Add the carrots and 1/2 teaspoon salt and cover the skillet.
- Cook, stirring occasionally, until carrots are tender.
- Uncover and stir in flour.
- Preheat oven to 375.
- Beat the cheese and egg in a bowl.
- Stir in the carrot mixture, black pepper, and dill.
- Spread the mixture in an 8-inch pie crust (the book recommends a nut crust - I've posted the recipe as Crunchy Nut Pie Pastry).
- Bake for 15 minutes, lower heat to 350 and bake for 30 minutes longer.
- Let stand 5 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 204.89 Kcal (858 kJ) | ||
| Calories from fat | 101.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 17% | |
|---|---|---|---|
| Cholesterol | 57.78mg | 19% | |
| Sodium | 631.74mg | 26% | |
| Potassium | 408.87mg | 9% | |
| Total Carbs | 15.48g | 5% | |
| Sugars | 6.5g | 26% | |
| Dietary Fiber | 3.51g | 14% | |
| Protein | 10.97g | 22% | |
| Vitamin C | 6.7mg | 11% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 0.7mg | 4% | |
| Calcium | 149.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 111.15 Kcal (465 kJ) | ||
| Calories from fat | 54.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.09g | 17% | |
|---|---|---|---|
| Cholesterol | 31.34mg | 19% | |
| Sodium | 342.69mg | 26% | |
| Potassium | 221.8mg | 9% | |
| Total Carbs | 8.4g | 5% | |
| Sugars | 3.53g | 26% | |
| Dietary Fiber | 1.91g | 14% | |
| Protein | 5.95g | 22% | |
| Vitamin C | 3.6mg | 11% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 0.4mg | 4% | |
| Calcium | 81mg | 15% | |
* 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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