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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put a skillet over medium-low heat, add the butter and, when it's melted, toss in the vegetables. Cook, stirring, for about 10 minutes, or until the vegetables are tender. Season with salt and pepper, then scrape the vegetables into a bowl and let them cool while you preheat the oven. | 2. When you're ready to bake the quiche, center a rack in the oven and preheat the oven to 400°F. | 3. Put the partially-baked crust on a lined baking sheet. | 4. Spoon the vegetables into the tart shell and spread them evenly along the base of the crust - the vegetables will just about fill the crust. Whisk the cream, egg and egg yolk together, season with salt and pepper and carefully pour the custard mixture over the vegetables. Depending on how your crust baked, you may have too much custard - don't push it. Pour in as much custard as you can without overflowing the sides of the crust, wait a few minutes until it's settled into the vegetable's nooks and crannies then, if you think it will take it, pour in a little more. Very carefully slide the baking sheet into the oven. (If it's easier for you, put the quiche into the oven without the custard, then pour in the cream.). | 5. Bake the quiche for 20 minutes, sprinkle the cheese over the top and bake for another 10 to 15 minutes, or until the cheese is golden and, most important, the quiche is set and uniformly puffed (wait for the center to puff). Transfer the quiche to a rack and cool until it's only just warm or until it reaches room temperature before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
celery	2	stalks	peeled trimmed cut	20.48	3.8016	0.8832	0.2176
leek	2		trimmed quartered sliced	108.58	25.186999999999998	2.67	0.534
carrot	2		peeled trimmed diced	104.96	24.5248	2.3808	0.6144
red pepper	1		trimmed seeded diced	-	-	-	-
heavy cream	2/3	cup		272.0	2.1919999999999997	2.272	28.864
egg	1			71.5	0.36	6.28	4.755
egg yolk	1			54.74	0.6103	2.6962	4.5118
cheese	2/3	cup	grated	317.7	2.106	19.26	25.866
salt black pepper			ground	-	-	-	-
tart shell crust		can	baked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.