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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 190°C Roll out the pastry to a 2mm thickness. Prepare your quiche tin by greasing with butter and flouring it. | 2. Line the quiche tin with the pastry allowing it to fall over the outside of the tin without trimming it. | 3. Chill this for half an hour. | 4. When the pastry case is chilled, prick the base with a fork and bake blind in the oven for 15 minutes. | 5. Lower the oven temperature to 170C and take out the pastry case. Remove the baking beans and parchment paper. | 6. Return the cases to the oven for 5 minutes. | 7. Leave in the tins and set aside. | 8. Whisk the eggs and cream together until thoroughly combined and season with salt and pepper. Mix in the parsley. | 9. Place the bacon and cabbage on the base of the pastry case and fill to the brim with the egg mixture. | 10. Bake in the oven for 15 minutes until the mixture has set and is golden brown on top. | 11. 1Trim off the excess pastry. Transfer the quiche to a wire rack and allow to cool before serving with some salad. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shortcrust pastry	500	g		445.0	0.0	99.0	2.5
bacon	150		smoked cooked diced	5424.0	45.36	382.56	406.32
savoy cabbage	150		cooked shredded	2835.0	640.5	210.0	10.5
double cream	300	ml		445.0	0.0	99.0	2.5
egg	4			286.0	1.44	25.12	19.02
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt pepper				445.0	0.0	99.0	2.5

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