Eggs and Bacon Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,892 cal. | (281 %) | ||
| Protein | 191 g | (195 %) | ||
| Fat | 426 g | (367 %) | ||
| Carbohydrates | 325 g | (217 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 29 g | (97 %) |
| Vitamin A | 11.1 mg | (1,388 %) | ||
| Vitamin D | 16 μg | (80 %) | ||
| Vitamin E | 37.2 mg | (310 %) | ||
| Vitamin K | 3,890.1 μg | (6,484 %) | ||
| Vitamin B₁ | 2.1 mg | (210 %) | ||
| Vitamin B₂ | 5.3 mg | (482 %) | ||
| Niacin | 58.1 mg | (484 %) | ||
| Vitamin B₆ | 3.1 mg | (221 %) | ||
| Folate | 1,886 μg | (629 %) | ||
| Pantothenic acid | 12.2 mg | (203 %) | ||
| Biotin | 203.1 μg | (451 %) | ||
| Vitamin B₁₂ | 13.4 μg | (447 %) | ||
| Vitamin C | 506 mg | (533 %) | ||
| Potassium | 7,796 mg | (195 %) | ||
| Calcium | 3,366 mg | (337 %) | ||
| Magnesium | 838 mg | (279 %) | ||
| Iron | 47.5 mg | (317 %) | ||
| Iodine | 354 μg | (177 %) | ||
| Zinc | 21.7 mg | (271 %) | ||
| Saturated fatty acids | 191.3 g | |||
| Uric acid | 761 mg | |||
| Cholesterol | 2,736 mg | |||
| Complete sugar | 32 g |
Ingredients
- For the dough
- 400 grams Pastry flour
- 100 grams butter
- 100 grams Lard
- 1 tsp salt
Preparation steps
For the dough, knead the flour with the butter and lard with addition of a little water and knead to a firm pastry. Wrap in foil for about 30 minutes and chill.
For the filling, trim the spinach, rinse and blanch in boiling water. Drain and let the spinach cool. Squeeze the cooled spinach, chop finely and mix in a bowl with salt, nutmeg and 2 tablespoons olive oil. Mix in 2 eggs with ricotta and 40 grams (approximately 2½ tablespoons) Parmesan. Add the egg and cheese mixture to the spinach and mix well.
Roll out the dough on a floured surface into a 8-10 mm thick disc, line a springform pan with it and form an edge of about 5 cm (approximately 2 inches) height. Roll out the remaining dough again and cut it to size of the springform pan (to cover the pie at last).
Spread half the slices of bacon on the dough. Place half of the spinach mixture into the mold. Beat the remaining eggs and spread over the spinach mixture. Season with salt and pepper, and place the remaining bacon slices in between. Add the remaining spinach mixture on top.
Cover the pie with the rolled dough, while pressing the edges well and prick the cover several times with a needle. Whisk the egg yolk with a few drops of water and brush the pie with it. Bake in preheated oven at 180°C (fan: 180°C, gas mark 3) (approximately 350°F) for about 60 minutes.
