RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	26.4992
Energy (kCal)	323.7019
Carbohydrates (g)	2.055
Total fats (g)	22.4413
Fatty acids, total saturated 20:0 (g)	0.0131
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1925
Fatty acids, total polyunsaturated 17:1 (g)	0.0290
Fatty acids, total trans-monoenoic (g)	0.1105
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3334
Fatty acids, total saturated 4:0 (g)	0.0060
Fatty acids, total trans (g)	0.1453
Riboflavin (mg)	0.7994
Tocopherol, beta (mg)	0.0150
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0153
Fatty acids, total polyunsaturated 24:1 c (g)	0.0005
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.7721
Tocopherol, delta (mg)	0.0900
Arginine (g)	1.2300
Proline (g)	0.7680
Fatty acids, total polyunsaturated 18:1 t (g)	0.1007
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.5550
Adjusted Protein (g)	0.0000
Cystine (g)	0.4080
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	53.6362
Copper, Cu (mg)	0.1420
Maltose (g)	0.0000
Zinc, Zn (mg)	3.1572
Total lipid (fat) (g)	22.4413
Vitamin K (phylloquinone) (g)	0.4500
Cholesterol (mg)	599.2800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0014
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1697
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0853
Folate, total (g)	75.4045
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0392
Vitamin A, IU (IU)	826.4603
Energy (kcal)	323.7019
Fatty acids, total saturated 16:1 undifferentiated (g)	0.5415
Fatty acids, total saturated 14:1 (g)	0.0206
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5700
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0029
Sugars, total (g)	0.5591
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0900
Vitamin C, total ascorbic acid (mg)	0.0041
Lutein + zeaxanthin (g)	754.5000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0904
Vitamin B-12, added (g)	0.0000
Valine (g)	1.2870
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0014
Magnesium, Mg (mg)	25.9316
Fatty acids, total saturated 16:0 (g)	4.8342
Carbohydrate, by difference (g)	2.0550
Vitamin D (IU)	123.0000
Fructose (g)	0.0000
Fluoride, F (g)	1.6500
Aspartic acid (g)	1.9935
Tyrosine (g)	0.7485
Potassium, K (mg)	375.0013
Fatty acids, total saturated 12:0 (g)	0.0130
Vitamin A, RAE (g)	244.8069
Serine (g)	1.4565
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.0200
Fatty acids, total trans-polyenoic 22:4 (g)	0.0291
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0014
Fatty acids, total saturated 22:0 (g)	0.0094
Fatty acids, total saturated 14:0 (g)	0.1505
Histidine (g)	0.4635
Isoleucine (g)	1.0065
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0286
Niacin (mg)	2.0497
Water (g)	143.9120
Fatty acids, total saturated 8:0 (g)	0.0065
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0400
Carotene, beta (g)	0.0385
Sodium, Na (mg)	726.1420
Iron, Fe (mg)	3.3012
Energy (kJ)	1354.6395
Ash (g)	3.2300
Caffeine (mg)	0.0000
Glycine (g)	0.6480
Fatty acids, total trans-polyenoic (g)	0.0353
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0228
Fatty acids, total saturated 18:2 undifferentiated (g)	4.3749
Fatty acids, total polyunsaturated (g)	5.1225
Vitamin E (alpha-tocopherol) (mg)	1.6278
Sucrose (g)	1.1280
Vitamin B-6 (mg)	0.3723
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0005
Vitamin D (D2 + D3) (g)	3.0000
Vitamin D3 (cholecalciferol) (g)	3.0000
Lysine (g)	1.3680
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0422
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.6235
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)	0.0230
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0749
Folate, food (g)	75.4045
Fatty acids, total saturated 20:1 (g)	0.0818
Fatty acids, total monounsaturated (g)	8.4784
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.3111
Fatty acids, total polyunsaturated 16:1 t (g)	0.0098
Fatty acids, total polyunsaturated 17:0 (g)	0.0522
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.1565
Dihydrophylloquinone (g)	0.1500
Choline, total (mg)	440.7121
Fatty acids, total polyunsaturated 16:1 c (g)	0.5298
Fatty acids, total saturated (g)	6.8943
Vitamin B-12 (g)	1.9062
Calcium, Ca (mg)	122.6530
Fatty acids, total saturated 10:0 (g)	0.0109
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0150
Alanine (g)	1.1025
Glutamic acid (g)	2.5095
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0029
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	244.8000
Leucine (g)	1.6290
Folate, DFE (g)	70.6045
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0353
Fiber, total dietary (g)	0.0286
Tryptophan (g)	0.2505
Threonine (g)	0.8340
Fatty acids, total polyunsaturated 18:1 c (g)	7.7009
Manganese, Mn (mg)	0.0551
Protein (g)	26.4992
Cryptoxanthin, beta (g)	13.5908
Fatty acids, total saturated 18:1 undifferentiated (g)	7.8038
Betaine (mg)	0.4500
Phosphorus, P (mg)	403.8529
Tocopherol, gamma (mg)	0.7507

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. Line a glass pie plate or glass cake pan with crust, crimping top to edges of pan. | 2. Preheat oven to 350 ° Fahrenheit. | 3. Halve, core, and peel apple, then mince and scatter in bottom of pie plate. | 4. Top with minced bacon and chopped Gouda cheese. | 5. Whisk eggs in mixing bowl with half and half, then stir in nutmeg, salt and pepper. I recommend using a whole nutmeg with microplane grater, grating enough to dust the custard mixture lightly. | 6. Pour custard mixture into pie plate and shake the plate a little to even it out and tap any ingredients that poke up under the wet custard mix. | 7. When oven is properly hot, place pie plate on a supporting pan and into oven on a middle shelf. | 8. Bake for 35 minutes, then check doneness with a butter knife to see if custard is firm. If it needs more time, go in 5 minute intervals, covering the crust if it browns excessively. | 9. Allow to sit undisturbed out of the oven for 20 minutes before slicing. | 10. Serve warm. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3			214.5	1.08	18.84	14.265
half	3/4	cup		-	-	-	-
gouda cheese	1	cup	chopped aged	-	-	-	-
bacon	3	slices	cooked minced	108.48	0.9072	7.6512	8.1264
baking apple	1			-	-	-	-
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499
salt		pinch		-	-	-	-
black pepper			grind	-	-	-	-
pastry dough pie crust	1	quiche		-	-	-	-

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

Cooking in progress....

Apple Bacon Gouda Quiche