Quiche Lorraine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 4,709 cal. | (224 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 421 g | (363 %) | ||
| Carbohydrates | 152 g | (101 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
| Vitamin A | 3 mg | (375 %) | ||
| Vitamin D | 12.2 μg | (61 %) | ||
| Vitamin E | 12.3 mg | (103 %) | ||
| Vitamin K | 32.4 μg | (54 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 2.5 mg | (227 %) | ||
| Niacin | 24.6 mg | (205 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 267 μg | (89 %) | ||
| Pantothenic acid | 6.5 mg | (108 %) | ||
| Biotin | 88.3 μg | (196 %) | ||
| Vitamin B₁₂ | 8.7 μg | (290 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 1,640 mg | (41 %) | ||
| Calcium | 1,324 mg | (132 %) | ||
| Magnesium | 131 mg | (44 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 110 μg | (55 %) | ||
| Zinc | 10.3 mg | (129 %) | ||
| Saturated fatty acids | 220.9 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 1,800 mg | |||
| Complete sugar | 27 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 80 grams butter
- 1 tsp salt
- 1 egg
- Pastry flour (for kneading)
- For the filling
- 200 grams smoked Bacon
- 1 onion
- 4 eggs
- 150 milliliters milk
- 250 milliliters Whipped cream
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 75 grams grated Gruyere
Preparation steps
For the dough: Place flour on the work and create a well in the middle. Add pieces of butter, salt and beaten egg to well. Combine with a pastry cutter, then knead by hand to form a dough. After a few minutes, dough should be soft and supple. Shape dough into a ball, wrap in plastic and chill for about 30 minutes.
Line a quiche dish (or a springform pan) with parchment paper.
Roll out dough on a floured work. Press dough into the prepared pan and trim off excess dough. Cover and chill crust.
Preheat the oven to 180°C (approximately 350°F).
For the filling: Mince bacon. Peel and mince onion. Beat eggs in a bowl with a wire whisk. Add milk, cream and crème fraîche to eggs and stir well. Season with salt, pepper and nutmeg. Combine cheese, onions and bacon and spread onto dough. Pour egg over bacon mixture and bake until golden brown, about 45 minutes. If surface browns too much, cover with foil.
Remove from oven and let rest briefly. Slice and serve hot or lukewarm.
