Bacon and Pepper Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,853 cal. | (88 %) | ||
| Protein | 82 g | (84 %) | ||
| Fat | 152 g | (131 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.8 g | (59 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 8.6 μg | (43 %) | ||
| Vitamin E | 38.4 mg | (320 %) | ||
| Vitamin K | 132.5 μg | (221 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 24.9 mg | (208 %) | ||
| Vitamin B₆ | 2.9 mg | (207 %) | ||
| Folate | 599 μg | (200 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 81.5 μg | (181 %) | ||
| Vitamin B₁₂ | 7.7 μg | (257 %) | ||
| Vitamin C | 955 mg | (1,005 %) | ||
| Potassium | 2,517 mg | (63 %) | ||
| Calcium | 1,091 mg | (109 %) | ||
| Magnesium | 200 mg | (67 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 11.2 mg | (140 %) | ||
| Saturated fatty acids | 75 g | |||
| Uric acid | 259 mg | |||
| Cholesterol | 1,005 mg | |||
| Complete sugar | 35 g |
Ingredients
- For covering
- 2 onions
- 4 Red Bell pepper
- 2 Tbsps sunflower oil
- 100 grams Smoked bacon
- 2 garlic cloves
- 250 milliliters Whipped cream
- 100 grams grated Cheese (such as Gruyère)
- 3 eggs
- salt
- freshly ground peppers
- Caraway (ground)
- cilantro (ground)
Preparation steps
For the dough, sift the pastry flour and cut the butter into cubes. Add the salt, egg yolks and 1-2 tablespoons of cold water, and knead quickly into a smooth dough. Add a little more water or flour as needed. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Peel the onion and dice finely. Rinse the peppers, cut in half and dice. Sauté the onions and peppers for 1-2 minutes in a pan with hot oil, until translucent, then remove from the heat. Cut the bacon into small cubes.
Preheat the oven to 160°C (approximately 320°F) and grease the quiche dish with oil.
Roll out the dough onto a floured surface, place it in the mold and form an edge around the top. Spread the onions and peppers over the dough evenly.
Peel and press the garlic. Whisk the cream, cheese and eggs together and season with salt (depending on the saltiness of the bacon), pepper, cumin and coriander. Pour over the vegetables, then sprinkle with the bacon. Bake in the preheated oven until golden brown, about 45 minutes.
Remove from the oven, allow to cool briefly and serve warm.
