Directions:
- Bake the pie shell at 425F for 15-20 minutes, until the bottom is set and the edges are slightly browned.
- Then brush with beaten egg yolk and bake another 2 minutes to seal the crust.
- Arrange the scallops in the pastry.
- Blend the heavy cream and eggs together to make a custard mixture and season with salt and pepper.
- Add the thyme and bacon.
- Pour over scallops.
- Bake at 350°F until the custard is barely set, about 30 minutes.
- A knife inserted at the center should come out clean.
- Note: Do not overcook or the custard will curdle and become watery.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1567.7 Kcal (6564 kJ) | ||
| Calories from fat | 943.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 104.89g | 161% | |
|---|---|---|---|
| Cholesterol | 168.58mg | 56% | |
| Sodium | 1867.55mg | 78% | |
| Potassium | 385.7mg | 8% | |
| Total Carbs | 125.73g | 42% | |
| Dietary Fiber | 8.73g | 35% | |
| Protein | 33.12g | 66% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 9.8mg | 54% | |
| Calcium | 63.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 389.95 Kcal (1633 kJ) | ||
| Calories from fat | 234.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.09g | 161% | |
|---|---|---|---|
| Cholesterol | 41.93mg | 56% | |
| Sodium | 464.54mg | 78% | |
| Potassium | 95.94mg | 8% | |
| Total Carbs | 31.27g | 42% | |
| Dietary Fiber | 2.17g | 35% | |
| Protein | 8.24g | 66% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 2.4mg | 54% | |
| Calcium | 15.9mg | 6% | |
* 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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