Quiche Lorraine
- Good for lunch
- Good for dinner
Lorraine tart of shortcrust pastry, bacon, eggs and cream; 5 servings.
5 servingsFinal yield 900 g
Ingredients
- 250 gPie crust, standard-type, prepared from recipe, unbaked
- 150 gPork, cured, bacon, unprepared
- 250 gEgg, whole, raw, fresh
- 250 gCream, fluid, heavy whipping
- 100 gMilk, whole, 3.25% milkfat, with added vitamin D
- 2 gSalt, table
Method
- Heat the oven to 190 °C. Prepare 250 g shortcrust pastry and press it into a 24 cm tart tin including the sides. Prick the base.
- Bake the pastry blind for 10 minutes. Meanwhile cut 150 g bacon into strips and cook it dry for two minutes.
- Whisk 250 g eggs, 250 g cream, 100 g milk and 2 g salt. Spread bacon over the pre-baked pastry and pour over the mixture.
- Bake at 190 °C for 40 minutes until the centre is set; rest five minutes before slicing.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 3,030.5 kcal
- Protein
- 76.4 g
- Fat
- 249.9 g
- Total carbohydrate (by difference)
- 119.5 g
- Total dietary fibre (USDA)
- 8.5 g
- Saturated fatty acids
- 105.4 g
- Sodium
- 3,572.2 mg
- Salt (sodium × 2.5)
- 8.9 g
Per serving
- Protein15.3 g10%
- Fat50 g74%
- Total carbohydrate (by difference)23.9 g16%
Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.
- Energy
- 606.1 kcal
- Protein
- 15.3 g
- Fat
- 50 g
- Total carbohydrate (by difference)
- 23.9 g
- Total dietary fibre (USDA)
- 1.7 g
- Saturated fatty acids
- 21.1 g
- Sodium
- 714.4 mg
- Salt (sodium × 2.5)
- 1.8 g
Per 100 g of finished food
- Energy
- 336.7 kcal
- Protein
- 8.5 g
- Fat
- 27.8 g
- Total carbohydrate (by difference)
- 13.3 g
- Total dietary fibre (USDA)
- 0.94 g
- Saturated fatty acids
- 11.7 g
- Sodium
- 396.9 mg
- Salt (sodium × 2.5)
- 0.99 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg, Milk
May contain: Soy, Celery
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal