Bacon, Onion and Cheese Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,054 cal. | (50 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 84 g | (72 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 10.5 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 25.3 μg | (56 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 254 mg | (25 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 48.4 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 454 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the crust
- 250 grams Pastry flour
- 180 grams butter
- 1 egg
- salt
Preparation steps
For the crust: Combine the flour and salt in a large bowl, make a well in the center and add the egg. Distribute the butter over the top and mix everything together with a pastry cutter or two forks. Quickly knead with hands to form a smooth dough. Shape into a disc, wrap with plastic wrap and refrigerate for 30 minutes.
For the filling: Dice the onion and bacon. Whisk together the eggs, milk and heavy cream until smooth. Season with salt and nutmeg.
Roll the dough out onto a floured surface and line a greased pie pan with it. Pre-bake in a 220°C (approximately 425°F) oven for 10 minutes.
Remove the crust from the oven and reduce the oven temperature to 180°C (approximately 350°F). Distribute the onions, bacon and grated cheese into the crust and pour the egg mixture on top.
Bake for 35 minutes, until golden brown. Remove from the oven, let cool slightly, cut into wedges and serve.
