Quiche Lorraine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,250 cal. | (202 %) | ||
| Protein | 116 g | (118 %) | ||
| Fat | 328 g | (283 %) | ||
| Carbohydrates | 215 g | (143 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.5 g | (28 %) |
| Vitamin A | 2.7 mg | (338 %) | ||
| Vitamin D | 9.1 μg | (46 %) | ||
| Vitamin E | 10.9 mg | (91 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 29.4 mg | (245 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 6.1 mg | (102 %) | ||
| Biotin | 72.4 μg | (161 %) | ||
| Vitamin B₁₂ | 8.6 μg | (287 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 1,360 mg | (34 %) | ||
| Calcium | 2,172 mg | (217 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 147 μg | (74 %) | ||
| Zinc | 14.8 mg | (185 %) | ||
| Saturated fatty acids | 178.6 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 1,591 mg | |||
| Complete sugar | 17 g |
Ingredients
- For the pastry
- 250 grams Pastry flour
- 125 grams cold butter
- 1 egg yolk
- salt
- Pastry flour (for the work surface)
- For the topping
- 1 onion
- 100 grams smoked, marbled Bacon (bacon)
- 200 grams Gruyere
- 2 Tbsps butter
- 1 Tbsp breadcrumbs
- 3 eggs
- 200 milliliters milk
- black peppers
- ¼ tsp sweet ground paprika
- butter (for the pan)
Preparation steps
For the pastry: pile flour on the work surface, mix with salt and make a well in the center. Cut cold butter into small pieces and arrange around the well. Add an egg and 2 tablespoons of cold water to the well.
Chop all ingredients with the knife until crumbly, quickly knead into a smooth pastry and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
For the topping: peel onion and chop finely. Dice bacon and cheese finely. Heat 1 tablespoon of butter in a pan and saute onion until soft. Add bacon and saute for 2 minutes, remove from heat.
Roll out pastry between 2 sheets of baking paper and line springform pan lining with it, making an edge all around. Sprinkle with breadcrumbs.
Arrange onion mixture and cheese on top of pastry. Whisk eggs with milk, pepper and paprika and pour over onion mixture. Top with remaining butter cut into small pieces.
Bake in preheated oven at 200°C (approximately 400°F) for about 45 minutes.
Remove from the oven and serve.
