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Beth Huizing: "The most light and delicate quiche we've had in a…" Read More
10Ingredients
70Minutes
440Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 frozen pie crust (If you want to go the homemade route and make your own pie crust,check this one out)
- 8 slices bacon (cut into 1/2″ pieces and cooked)
- 2 large eggs
- 2 large egg yolks
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 tsp. salt
- 1/2 tsp. white pepper
- 1 pinch nutmeg
- 1/2 cup Gruyere cheese
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Directions
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NutritionView More
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440Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories440Calories from Fat380 |
% DAILY VALUE |
Total Fat42g65% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol245mg82% |
Sodium600mg25% |
Potassium200mg6% |
Protein13g |
Calories from Fat380 |
% DAILY VALUE |
Total Carbohydrate4g1% |
Dietary Fiber0g0% |
Sugars2g |
Vitamin A20% |
Vitamin C2% |
Calcium20% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Beth Huizing 5 years ago
The most light and delicate quiche we've had in a very long time. At 350° it cooked slowly enough that the edges of the crust didn't even need covering. I baked it on a half sheet pan and rotated it at 17 minutes. Mine took 40 minutes to bake until "jello" like they said. I let it cool on a cooling rack until lukewarm, about 40 minutes. I will definitively be using this as my base quiche recipe, changing up the cheese and meat. I think it's important to not use too much meat, just cover the bottom. Mine equaled 4 servings.