Try this Egg Yolk Quiche Crust recipe, or contribute your own.
Suggest a better description1. Pulse together flour and butter
2. Wisk together eggs and water
3. Add eggs to flour and pulse until it begins to clump
4. Press into disk using cling film
5. Refrigerate for 20 mins
6. Roll out and put in tin
7. Freeze 30 mins
8. Blind bake 400F with weights for 20 mins
9. Remove weights and bake 10-12 more mins
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (453g) | ||
Recipe Makes: 1 | ||
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Calories: 1481 | ||
Calories from Fat: 75 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.4g | 11 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 17.8mg | 1 % | |
Potassium 438mg | 12 % | |
Total Carbohydrate 299.7g | 88 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 289.2g | ||
Protein 43.2g | 62 % | |
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: 1481
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