8 Serves
99 Mins
Preheat your oven to 190°C and prepare your pie dish by lining it with the pie crust.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
5 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
3 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
38 µg / 400 µgCalcium
364 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
283 mg / 1,250 mgPotassium
458 mg / 4,700 mgSodium
1554 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
2 g / 28 gSugar
4 g / 50 gSaturated Fat
19 g / 20 gCholesterol
84 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a frying pan, cook the bacon until crispy, then remove and drain on paper towels before chopping into bite-sized pieces.
In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined.
Sprinkle the cooked bacon and grated Gruyère cheese evenly over the bottom of the prepared pie crust.
Pour the egg and cream mixture over the bacon and cheese, ensuring it is evenly distributed.
Bake in the preheated oven for 40 to 45 minutes, or until the custard is set and the top is golden brown.
Allow the quiche to rest for 10 minutes before slicing and serving warm.
19
g46
g14
g.jpg&w=3840&q=75)
Chinese
French