Cheddar and Scallion Pie Squares Recipe
![Atkins Cheddar and Scallion Pie Squares](https://bucketeer-2ef062fa-a667-495f-9b8b-7d2ef5a7590d.s3.us-east-1.amazonaws.com/e06d57a01fb375ed4cd7fb683afc138c_eb68b44e-ac6b-4bcb-8b84-38ed932bf8f5.png)
1.6g
Net Carbs
Net Carbs
Prep Time: 45 Minutes
Style:American
Cook Time: 47 Minutes
Phase: Phase 2
Difficulty:
Style:American
Cook Time: 47 Minutes
Phase: Phase 2
Difficulty:
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
11.1g
Protein
14.9g
Fat
0.3g
Fiber
184.6cal
Calories
![calculator](https://www.atkins.com/wp-content/themes/atkins_theme/assets/images/calc.png)
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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0 1/2 cup 100% Stone Ground Whole Wheat Pastry Flour
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4 oz Vital Wheat Gluten
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0 1/4 cup Whole Grain Soy Flour
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0 3/4 tsp Salt
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0 1/2 cup Unsalted Butter Stick
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1 large Egg Yolk
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0 1/2 tsp Tap Water
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8 large Egg (Whole)
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0 3/4 cup Heavy Cream
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0 1/4 tsp Black Pepper
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0 1/4 tsp Tabasco Sauce
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3 cup, shredded Cheddar Cheese
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1 cup, shredded Fontina Cheese
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6 medium (4-1/8" long) Scallions or Spring Onions
DIRECTIONS
To utilize this recipe as a main course. Prepare as below but make in a round pie plate and divide servings into 8 portions. Multiply all the nutritional information by 3 to get the correct nutirtionals.- FOR CRUST: Combine pastry flour, gluten, soy flour, 1/4 teaspoon salt, and butter in a food processor. Pulse until mixture is the texture of coarse meal. Add egg yolk and water; continue pulsing until dough begins to come together. Turn onto a sheet of wide plastic wrap, form into a square and cover with another sheet of plastic. Flatten to a 40-inch by 8-inch rectangle. Freeze for 10 minutes.
- Roll dough between the plastic wrap to an 8 ½- by 12 1/2-inch rectangle (to facilitate rolling, occasionally remove plastic and dust each side with ½ teaspoon of wheat gluten). Remove top sheet of plastic. Invert pastry into a 9-inch by 13-inch buttered baking pan. Press to fill bottom of pan. Remove the remaining plastic. Freeze dough for 10 minutes.
- Heat oven to 375ºF. Line the dough with foil and a layer of dried beans or pie weights. Bake 10 minutes. Remove beans and foil. Bake until golden brown, an additional 5 to 6 minutes. Cool on a wire rack 10 minutes. (May be made up to 1 day in advance)
- FOR FILLING: Heat oven to 350ºF. Combine eggs, cream, 1/2 teaspoon salt, pepper, and hot pepper sauce in a bowl; mix well. Stir in cheddar cheese, fontina cheese, and diced scallions. Pour mixture into baked crust and smooth with spatula.
- Bake until filling is set and lightly browned, about 35 minutes. Remove from oven. Cool 5 minutes, then cut into 24 squares. Serve warm or at room temperature.
- Makes 24 squares. Nutritional information is for 1 square.
Cooking Tip
Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.