Quiche Lorraine

60 min
Type of dish: Vegetables
Temperature: Hot
Cuisine type: French cuisine
Seasonal period: March, April, May, June, July, August, September, October, November, December
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.4 kg
Block cheese 0.1 kg
Bacon 0.075 kg
Sterilised milk 0.25 l
Eggs 2.0 ud
Kneaded puff pastry 0.25 kg
Margarine 0.05 kg
Sugar 0.025 kg
Table salt 3.75 g
See Recipe
Plain flour 0.063 kg
Strong flour 0.063 kg
Water 0.063 l
Table salt 1.875 g
Margarine puff pastry 0.063 kg
Elaboration
  • Knead the puff pastry.
  • Julienne the onion and glaze or cook until soft.
  • Cut the bacon into strips.
  • Slice the cheese to be melted.
  • Mix the milk and eggs and season to taste.
  • Line the inside of  the baking tin ,preheat to 220 ºC and place a weight on top so  the puff pastry doesn’t rise.
  • Distribute the ingredients  in the preheated molds,  first placing the onion and bacon , followed by  the cheese slices and finish with the mixture of milk and eggs.
  • Bake  at  160 ºC until softly set   and slightly brown on the surface.
  • Cut  and serve.
Nutritional information (1 portion)
Energy
523.66
kcal
Carbohydrates
30.77
g
Proteins
15.1
g
Lipids
37.45
g
Sugars 7.65 g
Salt (Sodium) 1000.26 mg
Folic acid 35.79 ug
Vitamin C 14.58 g
Vitamin A 185.98 ug
Zinc 1.75 mg
Iron 2.19 mg
Calcium 314.2 mg
Cholesterol 156.75 mg
Polyunsaturated fatty acids 10.2 g
Monounsaturated fatty acids 11.59 g
Saturates 13.24 g
Fiber 1.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.