Quiche Lorraine
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,965 cal. | (189 %) | ||
| Protein | 119 g | (121 %) | ||
| Fat | 297 g | (256 %) | ||
| Carbohydrates | 209 g | (139 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.1 g | (47 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 10.7 μg | (54 %) | ||
| Vitamin E | 21.6 mg | (180 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 2.8 mg | (255 %) | ||
| Niacin | 38 mg | (317 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 1,091 μg | (364 %) | ||
| Pantothenic acid | 8.3 mg | (138 %) | ||
| Biotin | 120 μg | (267 %) | ||
| Vitamin B₁₂ | 9.3 μg | (310 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 2,058 mg | (51 %) | ||
| Calcium | 2,225 mg | (223 %) | ||
| Magnesium | 220 mg | (73 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 102 μg | (51 %) | ||
| Zinc | 16.1 mg | (201 %) | ||
| Saturated fatty acids | 142.8 g | |||
| Uric acid | 409 mg | |||
| Cholesterol | 1,307 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 250 grams Pastry flour
- ½ cube Yeast
- 125 grams smoked Bacon
- 1 yellow onion
- 150 grams Whipped cream
- 100 grams Whipped cream
- 4 eggs
- 100 grams grated Gruyere
- 100 grams grated Gouda
- salt (and)
- freshly ground peppers
- 1 pinch freshly grated Nutmeg
- 2 Tbsps vegetable oil
Preparation steps
For the crust, mix the flour with 1 pinch of salt, mound up on a work surface and make a well in the center. Mix the yeast with 50 ml (approximately 1/4 cup) of warm water, pour into the well, stir in a little flour from the edge, cover and let sit for 15 minutes. Add 1 tablespoon of oil and another 50 ml (approximately 1/4 cup) of water and knead into a medium-stiff dough. If needed, a little more water may be added. Cover and let the dough rise in a warm place until doubled in volume. Grease the baking dish with butter.
Meanwhile, peel the onion and cut into rings or strips. Chop the bacon chop finely, and cook in a hot pan for 5 minutes, until browned. Remove and fry the onion in the bacon fat until translucent. Roll out the dough to the size of the baking dish and lay the dough in the dish, forming an edge. Distribute the bacon and onions over the dough. Whisk the eggs with cream and sour cream, season with salt, nutmeg and pepper and pour over the bacon and onions. Sprinkle the quiche with the cheese and bake in a preheated oven at 200°C (approximately 400°F) for about 20-30 minutes. Slice and serve warm.
