Quiche Lorraine Lcl-3.3/segg- quiche 6 slice bacon; crisp, diced 5-7 1/4 cup onion, white/yellow; minced 1 teaspoon chives; chopped 1 cup Gruyere cheese; diced (or Swiss) 1/4 cup Parmesan cheese; grated 4 large egg; lightly beaten 2 cup cream, heavy 1/4 teaspoon nutmeg; grated 1 dash (3 g) cayenne; to taste 1/2 teaspoon salt 1/4 teaspoon pepper Saute bacon until crisp. Drain and set aside. Pour off all but 1 tablespoon of bacon drippings and saute onions until tender. Sprinkle bacon, onions, chives and cheeses evenly over bottom of non-stick pie pan. Combine eggs, cream, nutmeg, cayenne, salt, and pepper and strain over all. Preheat oven to 375°F. Bake quiche in lower third of oven for 25 to 30 minutes or until puffed and browned. A knife stuck in the center should come out clean. Serve piping hot as an appetizer or main course. Makes 8 servings. 2.9 grams of carbohydrate per serving. NYC Nutrition Analysis (per serving or yield unit): water=83.82 g; calories=387.6; protein=14.72 g; total fat=35.36 g; carbohydrate=3.69 g; dietary fiber=0.41 g; ash=2.49 g; calcium=396 mg; phosphorus=293.2 mg; iron=0.6 mg; sodium=358.7 mg; potassium=156.2 mg; magnesium=22.12 mg; zinc=1.7 mg; copper=0.04 mg; manganese=0.05 mg; vitamin A=1688 IU; vitamin E=0.86 mg ATE; thiamin=0.06 mg; riboflavin=0.3 mg; niacin=0.23 mg; pantothenic acid=0.7 mg; vitamin B6=0.1 mg; folate=21.19 ug; vitamin B12=0.87 ug; vitamin C=4.18 mg; saturated fat=20.82 g; monounsaturated fat=10.63 g; polyunsaturated fat=1.76 g; cholesterol=223.5 mg; selenium=13.24 ug; refuse=3.56%; %cal as carb:prot:fat=4:15:81; WW Pts=10.63; (complete analysis) |
