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Quiche Lorraine

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
  portion  g Total Servings:

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
Fat / Lipides
   g
%
Saturated / Saturé
  g
%
+ Trans / Trans
 0g
Cholesterol / Cholestérol
   mg
   %
Sodium / Sodium
 410mg
%
Carbohydrate / Glucides
   g
%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 g
Protein / Protéines
   g

%
Vitamin A / Vitamine A
               %
Vitamin C / Vitamine C
%
Calcium / Calcium
%
Iron / Fer
%
Niacin / Niacine
%
Thiamine / Thiamine
%
Riboflavin / Riboflavine
%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per   portion   g Total Servings:

Amount Per Serving
Calories

Calories from Fat
% Daily Value *
Total Fat
   g
%
Saturated Fat
 g
%
+ Trans
 0g
Cholesterol
    mg
%
Sodium
    mg
%
Total Carbohydrates
 g
%
Fiber
 0g
%
Sugars
  g
Protein
  g

Vitamin A % • Vitamin C %
Calcium % • Iron %
Thiamine % • Riboflavin %
Niacin % • Folate %
* Based on a 2000 calorie diet


Prep time

10 mins
Cook time

45 mins
Total time

70 mins

Ingredients 

1 Kinnikinnick Pie Crust (195 g)

4 large eggs (224 g)

½ cup milk 2% (120 g)

¼ cup cream 10% (50 g)

¼ cup fresh chives - chopped (2 g)

½ tsp cayenne pepper (1 g)

½ tsp black pepper (1 g)

¼ tsp salt (1 g)

½ cup shredded cheddar cheese (50 g)

½ cup shredded mozzarella cheese (50 g)

6 slices cooked bacon - chopped (gluten-free) (60 g)

Directions

Pie Crust

  1. Preheat oven to 375°F (190°C).
  2. To thaw pie crust for base - remove from freezer and let thaw in foil container for 30 minutes. Prick thawed pie crust with a fork to avoid air pockets. 
  3. Place pie crust on a baking tray and bake in preheated oven for 12 minutes.
  4. Remove pie crust from oven and cool slightly.

Filling

  1. In a medium bowl, combine eggs, milk, cream, cayenne, salt and black pepper. Whisk vigorously until combined.
  2. Add cooked bacon, chives, cheddar cheese and mozzarella cheese to egg mixture. Mix until combined. Set aside.

Assembly 

  1. Fill cooled pie crust with egg filling.
  2. Return filled pie to oven and bake for 30 - 35 minutes.
  3. Remove from oven and let quiche cool slightly before serving.

Yields 1 pie 

 

Stock up your pantry


Pie Crusts

Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2