Facts and Figures
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| Servings |
6 |
| Preparation Time |
|
| Cooking Time |
Bake at 325° (160° C) for 45-50 minutes |
| Key Nutritional Value |
Calories 545Cal Phosphorus 380mg Potassium 260mg Protein 21g Sodium 340mg
|
Ingredients
|
| milk |
1 cup (235 ml) |
| shredded Swiss cheese |
1 1/4 cups (295 ml) |
| light cream |
1 cup (235 ml) |
| eggs, beaten |
4 |
| medium onion, sliced thinly |
1 |
| slices bacon |
4 |
| nutmeg |
Dash |
| flour |
1 Tbsp. (15 ml) |
| |
|
| Crust |
|
| cold water |
3-4 Tbsp. (45-60 ml) |
| shortening or lard |
1/3 cup (80 ml) |
| flour |
1 1/4 cups (295 ml) |
| |
|
Instructions
|
- Cook bacon until crisp; drain; reserve 2 Tbsp. (30 ml) drippings; crumble bacon; set aside.
- Cook onion in reserved drippings, until tender; drain.
- Stir together eggs, light cream milk, flour and nutmeg.
- Stir in bacon, onion and cheese; mix well; set aside.
- Cut shortening into flour until pieces are small.
- Sprinkle 1 Tbsp. (15 ml) of water over part of the mixture; gently toss with fork; push to side of bowl.
- Repeat until all is moistened; form dough into ball.
- Place on slightly floured surface and flatten.
- Roll into 12 inch (30 cm) circle and wrap pastry around rolling pin; unroll onto 9 inch (20 cm) pie plate.
- Fold under extra pastry and flute or scallop edge.
- Line shell with double thickness heavy aluminum foil; bake at 450° (230° C) for 5 minutes.
- Remove foil and bake another 5-7 minutes until pastry is nearly done.
- Remove from oven; reduce oven temperature to 325° (160° C)
- Pour cheese mixture into pastry shell; if necessary cover edge of crust with foil to prevent burning.
Recipes in this section are published in Everyday Eating: A Cookbook for the Dialysis Patient and Family, published by the Illinois Council on Renal Nutrition, the National Kidney Foundation of Illinois, Inc. Everyday Eating is available for $5.00 for patients who live in Illinois, and Lake County, Indiana and $7.50 for all others. Please send a written request to the National Kidney Foundation of Illinois, Inc., 215 West Illinois, Unit 1C, Chicago, IL 60610, send and e:mail to www.nkfi.org, or call (312) 321-1500.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you.
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