The first quiche to come to the attention of the American public was the quiche Lorraine in the 1950s. Since then we have gone through what has amounted to the quiching of America. Like ice cream, the quiche appears in all flavors -- from asparagus to zucchini. This recipe makes enough filling for a pie dish. If you use a tart pan, expect to have extra custard.
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Serving Size: 1 to 10 serving (103 | ||
Recipe Makes: 6 to 10 serv | ||
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Calories: 53 | ||
Calories from Fat: 15 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 123.9mg | 4 % | |
Potassium 155.6mg | 4 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.4g | 1 % | |
Sugars, other 5.5g | ||
Protein 3.8g | 5 % | |
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: 53
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