Quiche Lorraine
Allergens:
Ingredients for 5 portions
Calculate portions
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
Table salt
3.75 g
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
Fiber
1.57
g
Saturates
13.24
g
Monounsaturated fatty acids
11.59
g
Polyunsaturated fatty acids
10.2
g
Cholesterol
156.75
mg
Calcium
314.2
mg
Iron
2.19
mg
Zinc
1.75
mg
Vitamin A
185.98
ug
Vitamin C
14.58
g
Folic acid
35.79
ug
Salt (Sodium)
1000.26
mg
Sugars
7.65
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Beers
- Bread and pastries
- Sándwich
- Shellfish
- Dessert
- Cocktails
- Ice creams and sorbets
- Pasta
- Pizzas, patty
- Breakfasts and brunch
- Meats
- Main course
- Pastries
- Finger foods
- Soups and creams
- Burguers
- Salads
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Birds
- Legumes
- Fish
- Rices
- Eggs
- Patty
- Cheeses
- liqueur
- Appetizers and canapes
- Harvard plate
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed