Quiche
Moderate nutritional value
Savory tart with egg and cream.
Quiche is an open tart of shortcrust pastry filled with a baked custard of eggs and cream plus cheese and bacon, as in quiche Lorraine, or vegetables such as spinach, leek or mushroom. It is high in fat, much of it saturated from the butter pastry, cream and cheese, with moderate protein from the eggs and cheese. A 150 g slice has about 420 kcal, so a thinner slice with a green salad makes a lighter lunch.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 11g | 19.6% |
| Fat | 22g | 31.4% |
| Carbs | 12g | 4.0% |
| Simple Sugars | 4.2g | Estimate |
| Complex Carbs | 7.8g | Estimate |
| Water | 52g | 2.1% |
| Calories | 280 | 12.4% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 11.71 | g | 58.6% |
| Monounsaturated | 7 | g | 28.0% |
| Polyunsaturated | 1.82 | g | 14.0% |
| Omega-3 | 0.546 | g | Estimate |
| EPA | 2 | mg | 0.2% |
| DHA | 11 | mg | 1.2% |
| Omega-6 | 1.274 | g | Estimate |
| Trans | 0.25 | g | 12.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.49 | mg |
| Vitamin E | 0.53 | mg |
| Selenium | 14.8 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 150 | mcg | 16.7% |
| vitamin B1 | 0.058 | mg | 4.8% |
| vitamin B2 | 0.151 | mg | 11.6% |
| vitamin B3 | 0.631 | mg | 3.9% |
| vitamin B6 | 0.075 | mg | 4.4% |
| vitamin B9 | 11 | mcg | 2.8% |
| vitamin B12 | 0.398 | mcg | 16.6% |
| vitamin C | 0.49 | mg | 0.5% |
| vitamin D | 0.679 (27 IU) | mcg | 4.5% |
| vitamin E | 0.533 | mg | 3.6% |
| vitamin K | 1.36 | mcg | 1.1% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 144 | mg | 14.4% |
| iron | 0.568 | mg | 3.2% |
| magnesium | 13.7 | mg | 3.4% |
| phosphorus | 155 | mg | 22.1% |
| potassium | 117 | mg | 4.5% |
| sodium | 292 | mg | 12.7% |
| zinc | 0.97 | mg | 8.8% |
| copper | 0.05 | mg | 5.6% |
| manganese | 0.115 | mg | 5.0% |
| selenium | 14.8 | mcg | 26.9% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 348 | mg | 49.7% | 178% |
| Isoleucine | 543 | mg | 38.8% | 148% |
| Leucine | 974 | mg | 35.7% | 131% |
| Lysine | 806 | mg | 38.4% | 137% |
| Methionine | 445 | mg | 42.4% | 158% |
| Phenylalanine | 1071 | mg | 61.2% | 214% |
| Threonine | 429 | mg | 40.9% | 140% |
| Tryptophan | 151 | mg | 53.9% | 187% |
| Valine | 685 | mg | 37.6% | 140% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- Shortcrust pastry 250 g
- Eggs 4
- Heavy cream 200 ml
- Milk 100 ml
- Gruyère cheese, grated 120 g
- Smoked bacon or lardons 150 g
- Onion 1, sliced
- Nutmeg a pinch
- Salt and black pepper to taste
Instructions
- 1
Roll out the pastry, line a 23 cm tart tin, prick the base and chill 15 minutes.
- 2
Blind-bake the shell at 190 C for 15 minutes, then remove the weights.
- 3
Fry the bacon and onion until golden and spread over the pastry base with the grated cheese.
- 4
Whisk the eggs, cream, milk, nutmeg, salt and pepper into a smooth custard.
- 5
Pour the custard into the shell over the filling.
- 6
Bake at 180 C for about 30 minutes until the centre is just set and the top is golden.
- 7
Cool 10 minutes so it firms up, then slice and serve warm.