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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (223g) Recipe makes 4 servings |
||
| Calories 795 | ||
| Calories from Fat 615 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 68.4g | 105% | |
| Saturated Fat 30.2g | 150% | |
| Monounsaturated Fat 25.4g | ||
| Polyunsaturated Fat 7.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 253mg | 84% | |
| Sodium 980mg | 40% | |
| Potassium 257mg | 7% | |
| Total Carbohydrate 25.5g | 8% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 1.4g | ||
| Protein 20.2g | 40% | |
Alsatian Quiche
By: Sue L
Jul 27, 2002
Who eats quiche? Make one and watch it disappear. Makes a great brunch item.
SERVES 4 -5
Ingredients
- 3 small eggs
- 1 cup heavy cream
- 1/2 cup grated sweet onion
- 8 strips bacon, cooked and crumbled
- 3/4 cup parmesan cheese, freshly grated
- 1 tablespoon butter
- 1 quiche pastry dough, prepared (or single pie crust)
Directions
1
Preheat oven to 350 degrees for the quiche.2
In a bowl, beat eggs with a whisk; add the cream and beat again; add the grated onion and beat yet again.3
Sprinkle bacon in the bottom of the shell; sprinkle parmesan over the top of that.4
Pour cream mixture over all.5
Dot the top with small bits of butter.6
Place the pan on a cookie sheet or other drip pan and into a preheated oven.7
Bake at 350 degrees until domed and light brown.8
Cool 1/2 hour before cutting and serving.
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- Course > Breakfast
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Featured Reviews for This Recipe
From: gourmetmomma
On Sep 2, 2007
This is wonderful. I used 2% milk and didn't miss the extra fat. I used a blender to whip the eggs and milk to a froth and pureed the onions (started with chop) at the same time. Beating the eggs to a froth is what makes this so special, the quiche texture is so different than other recipes. I made this into 8 mini-tarts instead of a large quiche. They froze and reheated perfectly.
From: Miss Annie
On Mar 12, 2003
Sue, this quiche is wonderful. I live about 45 minutes from an Alsatian community, and I do love their style of cooking. The quich was rich in flavors. The bacon and parmesean are a great combination. I used a Texas 1015 sweet onion (just now coming to our markets). Really and truly, this made a wonderful luncheon dish. I copied the recipe and it has now gone into my T&T Cookbook. Thanks for sharing!
From: MrsDoty
On Oct 11, 2006
I could feel my arteries clogging with every with every bite, but I didn't care because this is so good! I changed the heavy cream for light cream because I purchased the wrong one, but I don't think the texure or taste suffered. It was simple to make, very tasty, and packs well for lunch. My DH wants to know when I'm making it again. Thanks for posting!
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