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New England Clam Chowder Quiche

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Submitted by shan

YIELD

4 servings

PREP

25 min

COOK

55 min

READY

100 min

Ingredients

1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked
½ 226.8
POUND G BACON
cooked and crumbled
15 433.5
OUNCES ML/G CLAM CHOWDER *
4 4
LARGE LARGE EGGS
slightly beaten
½ 118
CUP ML ONIONS
finely chopped
½ 118
CUP ML SOUR CREAM
2 1E+1
TEASPOONS ML PARSLEY FLAKES *
½ 2.5
TEASPOON ML BLACK PEPPER
4 4
SLICES SLICES AMERICAN CHEESE

Directions

Bake crust 8 minutes in 400 degree F oven.

Remove shell.

Reduce heat to 325℉ (160℃).

In bowl combine bacon, chowder, eggs, onion, sour cream, parsley and pepper ; mix well.

Pour about ⅔ of mixture into baked shell.

Arrange cheese slices on top.

Pour remaining mixture over cheese.

Bake at 325℉ (160℃) for 50 to 55 minutes or until set.

Cool 20 minutes before cutting and serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 208g (7.3 oz)
Amount per Serving
Calories 660 65% from fat
 % Daily Value *
Total Fat 48g 74%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 294mg 98%
Sodium 1883mg 78%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 67g
Vitamin A 11% Vitamin C 3%
Calcium 20% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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