Bacon and Vegetable Quiche
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
7147
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 7,147 cal. | (340 %) | ||
| Protein | 227 g | (232 %) | ||
| Fat | 590 g | (509 %) | ||
| Carbohydrates | 244 g | (163 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.7 g | (62 %) |
more nutritional values
| Vitamin A | 5.5 mg | (688 %) | ||
| Vitamin D | 17.3 μg | (87 %) | ||
| Vitamin E | 27.2 mg | (227 %) | ||
| Vitamin K | 441.4 μg | (736 %) | ||
| Vitamin B₁ | 1.5 mg | (150 %) | ||
| Vitamin B₂ | 5 mg | (455 %) | ||
| Niacin | 61.5 mg | (513 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 588 μg | (196 %) | ||
| Pantothenic acid | 15.6 mg | (260 %) | ||
| Biotin | 146.8 μg | (326 %) | ||
| Vitamin B₁₂ | 14.3 μg | (477 %) | ||
| Vitamin C | 177 mg | (186 %) | ||
| Potassium | 2,988 mg | (75 %) | ||
| Calcium | 4,583 mg | (458 %) | ||
| Magnesium | 343 mg | (114 %) | ||
| Iron | 22 mg | (147 %) | ||
| Iodine | 325 μg | (163 %) | ||
| Zinc | 31.8 mg | (398 %) | ||
| Saturated fatty acids | 293.4 g | |||
| Uric acid | 395 mg | |||
| Cholesterol | 3,099 mg | |||
| Complete sugar | 27 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the pastry
- 2 ¼ cups all-purpose flour
- 1 tsp salt
- ½ cup butter
- 1 egg (beaten)
- water
- 1 egg yolk (beaten for brushing)
- For the filling
- 7 ozs Bacon (diced)
- 5 Tbsps olive oil
- 1 onion (chopped)
- 6 ozs Broccoli (chopped)
- 9 ozs Mushrooms (sliced)
- 7 ozs Baby spinach
- 3 eggs
- 3 egg yolks
- ⅞ cup Crème fraiche
- ⅞ cup milk
- 1 cup grated Gruyere
- 2 tsps freshly chopped thyme
- salt
- peppers
- 1 cup grated Cheddar cheese
Preparation steps
1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a deep 2cm|10" flan dish or tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill with rice or dried beans. Bake for 15 minutes. Remove the paper and beans and brush with the egg yolk. Return to the oven for 5 minutes, brush with egg yolk again and bake for a further 10 minutes until glazed and golden.
4.
Remove from the oven and reduce the oven temperature to 140°C (110° fan) 275°F gas 1.
5.
For the filling: heat 1 tablespoon oil in a large frying pan and cook the bacon until browned and beginning to crisp.
6.
Add 2 tablespoons of oil to the pan and gently cook the onion and broccoli with the bacon, stirring until lightly cooked. Drain the bacon and vegetables through a sieve, then tip into a bowl.
7.
Heat the remaining oil and cook the mushrooms over a high heat for 3-5 minutes. Drain off the pan juices and add the mushrooms to the vegetables in the bowl. Wilt the spinach in the pan over a high heat. Drain and chop finely and add to the other vegetables.
8.
Whisk together the whole eggs, yolks, crème fraîche, milk, Gruyère cheese and thyme and season to taste with salt and pepper. Stir in the vegetable and bacon mixture.
9.
Place the tart tin on a baking tray. Carefully ladle the filling into the pastry case. Sprinkle with the Cheddar cheese.
10.
Bake for 50-60 minutes until the filling is set and the top is golden brown. Cool the tart in the tin for 1 hour before removing, or serve from the tin.
