Cheese Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,404 cal. | (210 %) | ||
| Protein | 77 g | (79 %) | ||
| Fat | 411 g | (354 %) | ||
| Carbohydrates | 111 g | (74 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 10.5 μg | (53 %) | ||
| Vitamin E | 21.7 mg | (181 %) | ||
| Vitamin K | 277.6 μg | (463 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.8 mg | (164 %) | ||
| Niacin | 20.8 mg | (173 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 267 μg | (89 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 68.1 μg | (151 %) | ||
| Vitamin B₁₂ | 7 μg | (233 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,609 mg | (40 %) | ||
| Calcium | 1,292 mg | (129 %) | ||
| Magnesium | 120 mg | (40 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 10 mg | (125 %) | ||
| Saturated fatty acids | 206.8 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 1,548 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the preparation and crust
- 1 roll Puff pastry dough (from the refrigerated section; 250 grams)
- Pastry flour (for the desktop)
- butter (for the pan)
- For the filling
- 4 eggs
- 200 milliliters Whipped cream
- 100 grams Crème fraiche
- 3 Tbsps grated Gruyere
- 4 Tbsps grated Parmesan
- salt
- freshly ground peppers
- Nutmeg
- 150 grams smoked Bacon
- 1 Tbsp vegetable oil
- ½ bunch Chives (cut into rolls)
- 150 grams mixed Lettuce (such as Lollo rosso, lettuce, oak leaf lettuce)
- 3 Tbsps olive oil
- 2 Tbsps white balsamic vinegar
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Roll the pastry onto a floured surface. Grease the pan with butter and place the dough inside. Form an edge with the dough and pierce several times with a fork.
For the filling, mix the eggs, cream, creme fraiche and cheeses. Season with salt, pepper and nutmeg. Cut the bacon into cubes and cook in the vegetable oil for 2-4 minutes. Remove from the pan, cool briefly and mix into the egg and cheese mixture. Spread the mixture on the dough and sprinkle with chives. Bake for 35-40 minutes.
Rinse the lettuce, spin dry and tear into bite size pieces. Mix the oil and vinegar. Season with salt and pepper. Toss the lettuce and the dressing. Remove the quiche from the oven and cool slightly. Serve the quiche with the salad.
