Broccoli Carrot Custard Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 514.9
  • Total Fat: 33.5 g
  • Cholesterol: 79.4 mg
  • Sodium: 471.2 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 6.3 g
  • Protein: 16.3 g

View full nutritional breakdown of Broccoli Carrot Custard Pie calories by ingredient
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Number of Servings: 4


    1 cup whole wheat flour
    1/3 cup cornmeal
    1/3 cup canola oil
    1/2 tsp salt

    3 eggs
    1 cup low fat plain yogurt
    1/4 cup low fat mayonnaise
    1 tbl. chopped dill weed
    1/2 tsp dijon mustard
    3/4 cup shredded cheddar cheese


Makes 4 dinner-size wedges.

Combine flour, cornmeal, salt and oil and press in the bottom and up the sides of a pie pan. Chill while preheating oven to 400. Bake shell blind for 10 minutes. Lower heat to 325. Meanwhile, chop broccoli fine and peel carrots, slice thinly. Place vegetables in pie shell. Combine eggs, yogurt, mayo, dill, mustard with a whisk. Stir in cheese. Pour into pie shell and bake approximately 40 minutes or until set.

Number of Servings: 4

Recipe submitted by SparkPeople user LARUE6358.

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