Pea and Bacon Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,863 cal. | (184 %) | ||
| Protein | 103 g | (105 %) | ||
| Fat | 287 g | (247 %) | ||
| Carbohydrates | 222 g | (148 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 15.4 g | (51 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 8.1 μg | (41 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 56.2 μg | (94 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 35.8 mg | (298 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 1,126 μg | (375 %) | ||
| Pantothenic acid | 8.7 mg | (145 %) | ||
| Biotin | 121.9 μg | (271 %) | ||
| Vitamin B₁₂ | 8.3 μg | (277 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 2,223 mg | (56 %) | ||
| Calcium | 1,615 mg | (162 %) | ||
| Magnesium | 220 mg | (73 %) | ||
| Iron | 11.5 mg | (77 %) | ||
| Iodine | 82 μg | (41 %) | ||
| Zinc | 13.6 mg | (170 %) | ||
| Saturated fatty acids | 139.2 g | |||
| Uric acid | 431 mg | |||
| Cholesterol | 1,218 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the crust
- 20 grams Yeast
- 1 pinch sugar
- 250 grams Pastry flour
- ½ tsp salt
- butter (for greasing pan)
- For the filling
- 200 grams smoked Bacon (lean)
- 200 milliliters milk
- 250 grams Sour cream
- 80 grams Frozen pea
- 4 eggs
- 70 grams Emmentaler cheese (grated)
- salt (and freshly ground pepper)
- Nutmeg
- 2 tsps roasted fennel seeds
Preparation steps
For the crust, mix yeast with 10 cl (approximately 3 1/2 ounces) of warm water, half of the flour and the salt in a large bowl and stir to a thick dough. Dust with some flour and let rise for 30 minutes in a warm place.
Add the remaining flour and knead until it no longer sticks, about 10 minutes. Cover with a towel and let rise in a warm place until it has doubled in volume, about 30 minutes.
Roll out the dough on a floured surface and line the buttered pan with dough.
Cut the bacon into thin strips
For the filling, whisk the milk with sour cream, stir in eggs and cheese and season well with salt, pepper and nutmeg. Distribute bacon and peas on the dough, pour in the egg mixture, sprinkle with fennel seeds and bake in preheated oven at 180°C (approximately 350°F) until golden brown, 30-40 minutes. Let stand for 10 minutes in the switched-off oven and then serve.
