Try this Classic Quiche recipe, or contribute your own.
Suggest a better descriptionHeat 2 tablespoons of the olive oil and throw in the onion and garlic. Cook over medium heat until it is soft but not brown, then throw in the spinach. Any water on the spinach leaves can go into the pan, but don’t add any extra. Allow to steam over low heat, tossing every five minutes or so.
Heat the rest of the olive oil in a separate pan and cook the bacon. Add the mushrooms along with the butter and coarsely ground black pepper to taste. Allow to cook briefly until the mushrooms are coated with butter, but before the mushrooms begin to shrink and lose their moisture content.
Roll out the defrosted pastry and line two 260 mm (10 inch) quiche pans.
Combine the spinach and bacon mixes together and add the Feta, crumbling it into little bits. Split the mix between the two pans.
Break the eggs into the c ream and whisk thoroughly. Season with salt and pepper before pouring over the quiches.
Preheat the oven to 180 °C or 350 °F and cook for about 40 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 555 | ||
Calories from Fat: 427 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.5g | 63 % | |
Saturated Fat 20.7g | 104 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 4.1g | ||
Cholesterol 80.6mg | 25 % | |
Sodium 524mg | 18 % | |
Potassium 436.7mg | 11 % | |
Total Carbohydrate 24.5g | 7 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 22.4g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 555
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