RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	90.1585
Energy (kCal)	1543.7815
Carbohydrates (g)	56.1514
Total fats (g)	109.5647
Fatty acids, total saturated 20:0 (g)	0.0327
Fatty acids, total saturated 18:3 undifferentiated (g)	1.2641
Fatty acids, total polyunsaturated 17:1 (g)	0.0570
Fatty acids, total trans-monoenoic (g)	0.6390
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3168
Fatty acids, total saturated 4:0 (g)	1.9862
Fatty acids, total trans (g)	0.7986
Riboflavin (mg)	2.3876
Tocopherol, beta (mg)	0.0150
Lactose (g)	7.9130
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0225
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	9.0611
Tocopherol, delta (mg)	0.0900
Arginine (g)	3.3787
Proline (g)	6.9127
Fatty acids, total polyunsaturated 18:1 t (g)	0.5691
Campesterol (mg)	9.0719
Glucose (dextrose) (g)	11.3505
Adjusted Protein (g)	0.0000
Cystine (g)	0.9436
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	114.6810
Copper, Cu (mg)	0.8408
Maltose (g)	0.0000
Zinc, Zn (mg)	13.5534
Total lipid (fat) (g)	109.5647
Vitamin K (phylloquinone) (g)	6.4600
Cholesterol (mg)	791.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1272
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	41.2573
Folate, total (g)	161.5536
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0564
Vitamin A, IU (IU)	4210.2543
Energy (kcal)	1543.7815
Fatty acids, total saturated 16:1 undifferentiated (g)	1.7539
Fatty acids, total saturated 14:1 (g)	0.2169
Vitamin D2 (ergocalciferol) (g)	1.8144
Methionine (g)	1.9515
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	20.3428
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1440
Vitamin C, total ascorbic acid (mg)	0.4205
Lutein + zeaxanthin (g)	754.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0870
Vitamin B-12, added (g)	0.0000
Valine (g)	5.2749
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	189.7362
Fatty acids, total saturated 16:0 (g)	24.7222
Carbohydrate, by difference (g)	56.1514
Vitamin D (IU)	276.5667
Fructose (g)	0.0000
Fluoride, F (g)	3.4500
Aspartic acid (g)	6.0033
Tyrosine (g)	3.7326
Potassium, K (mg)	2163.2077
Fatty acids, total saturated 12:0 (g)	1.9829
Vitamin A, RAE (g)	1147.4049
Serine (g)	4.6845
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	4.1128
Fatty acids, total trans-polyenoic 22:4 (g)	0.0255
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0150
Fatty acids, total saturated 14:0 (g)	7.1461
Histidine (g)	2.3539
Isoleucine (g)	3.9390
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1308
Niacin (mg)	18.0735
Water (g)	715.1707
Fatty acids, total saturated 8:0 (g)	0.8189
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0318
Carotene, beta (g)	272.5585
Sodium, Na (mg)	1990.9114
Iron, Fe (mg)	6.8099
Energy (kJ)	6454.7395
Ash (g)	14.8398
Caffeine (mg)	0.0000
Glycine (g)	2.1296
Fatty acids, total trans-polyenoic (g)	0.1596
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0192
Fatty acids, total saturated 18:2 undifferentiated (g)	10.4878
Fatty acids, total polyunsaturated (g)	12.3027
Vitamin E (alpha-tocopherol) (mg)	3.4722
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.7985
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.3150
Vitamin D (D2 + D3) (g)	6.6884
Vitamin D3 (cholecalciferol) (g)	4.8740
Lysine (g)	5.9687
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0591
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	10.6210
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.2238
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.2986
Folate, food (g)	161.5536
Fatty acids, total saturated 20:1 (g)	0.1099
Fatty acids, total monounsaturated (g)	36.8604
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	2.8209
Fatty acids, total polyunsaturated 16:1 t (g)	0.0699
Fatty acids, total polyunsaturated 17:0 (g)	0.1590
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	494.7261
Fatty acids, total polyunsaturated 16:1 c (g)	0.6252
Fatty acids, total saturated (g)	51.7378
Vitamin B-12 (g)	4.5602
Calcium, Ca (mg)	1933.7649
Fatty acids, total saturated 10:0 (g)	1.6852
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	3.3179
Glutamic acid (g)	14.7463
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0027
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	1123.8360
Leucine (g)	7.1098
Folate, DFE (g)	161.5536
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1572
Fiber, total dietary (g)	11.3684
Tryptophan (g)	0.9479
Threonine (g)	3.1294
Fatty acids, total polyunsaturated 18:1 c (g)	9.3288
Manganese, Mn (mg)	1.1202
Protein (g)	90.1585
Cryptoxanthin, beta (g)	13.5908
Fatty acids, total saturated 18:1 undifferentiated (g)	33.7469
Betaine (mg)	1.1820
Phosphorus, P (mg)	2027.6830
Tocopherol, gamma (mg)	0.8947

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350°F. | 2. Use a 10"x1-1/2" round tart pan(with or w/out removable bottom). | 3. Prick pastry shell on bottom with fork. | 4. Meanwhile, heat butter, margarine or oil in a large nonstick skillet over medium high heat. | 5. Add shallots, and cook stirring, until translucent but not brown, about 1 minute. | 6. Add mushrooms and season with salt and pepper. | 7. Cook, stirring frequently, until mushrooms first release their liquid and then liquid evaporates and mushrooms are golden brown, 8-10 minutes. | 8. Place tart pan on a baking sheet to catch any run-off there might be(especially if you are using a pan with a removable bottom.). | 9. Sprinkle half the cheeses evenly over the bottom crust. | 10. Spread mushrooms over the cheeses and then top with remaining cheeses. | 11. In a medium bowl, whisk together milk, cream, and eggs. | 12. Season with nutmeg, salt, and pepper. | 13. Pour over cheeses. | 14. Sprinkle with chopped parsley. | 15. Transfer to oven, and bake until just set in the center, 30-35 minutes. | 16. Cool on wire rack for about 10 minutes before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pie shell	1		unbaked	-	-	-	-
margarine	2	tablespoons		202.75799999999998	0.2538	0.2538	22.701
shallot	3		sliced	-	-	-	-
mushroom	1	lb	assorted sliced	154.2216	30.799	10.1605	2.2226
salt black pepper			ground	-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
egg	3			214.5	1.08	18.84	14.265
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
gruyere cheese	1	cup	grated	545.16	0.4752	39.3492	42.6888
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
parsley	1 -2	teaspoon	chopped	0.0	0.0	0.0	0.0

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

Cooking in progress....

Mushroom Quiche