RELATED RECIPES
White Wine Chicken Stew
Chorizo and Chickpea Stew with Wilted Cabbage
Asparagus and Bacon Quiche
Add to Calendar
Add as Favorite
 
 
 
 
 
55 minutes
6
Adjust servings
dairy-free
(?)
Has dairy from:
half and half
parmesan cheese
gluten-free
(?)
Has gluten from:
all-purpose flour
kid friendly
has meat
(?)
Has meat from:
bacon
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
bacon
egg (large)
half and half
parmesan cheese
vegetarian
(?)
Not vegetarian due to:
bacon
egg (large)
pescatarian
(?)
Not pescatarian due to:
bacon
paleo
(?)
Not paleo due to:
half and half
parmesan cheese
granulated sugar
all-purpose flour
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 54.6% and Sodium as 67.9% (as a percentage of RDA).
 
You may need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 5.4% of RDA
• Calories: 33.4% of RDA
• Carbs: 10.3% of RDA
• Fat (total lipid): 54.6% of RDA
• Fiber: 11.6% of RDA
• Fructose: 2.1% of RDA
• Protein: 17.4% of RDA
• Sodium: 67.9% of RDA
• Sugar: 7.4% of RDA
• Vitamin A (IU): 38.9% of RDA
• Vitamin B6: 26.9% of RDA
• Vitamin C: 6.4% of RDA
• Iron: 5.4% of RDA
• Magnesium: 16.0% of RDA
• Manganese: 4.6% of RDA
• Niacin: 13.6% of RDA
• Potassium: 11.5% of RDA
• Zinc: 16.0% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
28.2
g
Calories
669
 
Fiber
3.26
g
Iron
1.02
mg
Protein
19.6
g
Sodium
917
mg
Sugars
2.32
g
Fat (total lipid)
33.4
g
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
lb
+
-
 
trimmed and cut into 1-inch pieces.
 
1
package
+
-
 
 
3
whole
+
-
 
 
1 1/2
cups
+
-
 
 
1
cup
+
-
 
divided.
 
1
tbsp
+
-
 
diced.
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1/4
tsp
+
-
 
 
1
pinch
+
-
 
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
INGREDIENTS FOR: QUICHE/TART CRUST
Amount
Measure
Ingredient
 
1
cup
 
1/2
tsp
 
1/4
cups
 
1/4
cups
Ice water - just make sure it's extremely cold.
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
PREPARATION
HOW TO PREPARE THE QUICHE CRUST
1.
Follow the steps in the dependent recipe to prepare the quiche crust.
2.
Preheat oven to 450F.
3.
Line the quiche shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes.
4.
Remove foil. Bake 5 minutes longer; remove from the oven and set aside.
PREPARING THE FILLING
5.
Cook asparagus in a small amount of water until crisp-tender. This will take ~3-4 minutes.
6.
Cook the bacon until done but not crispy.
7.
Arrange the bacon and asparagus in the crust.
8.
In a bowl, beat eggs; add cream, 1/2 cup cheese, onions, sugar, salt, pepper and nutmeg. Pour over asparagus. Sprinkle with remaining cheese.
BAKING
9.
Bake at 400° for 10 minutes. Reduce heat to 350°; bake 23-25 minutes longer or until a knife inserted in the center comes out clean.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 669
Protein 19.6 g
Carbohydrates 28.2 g
Iron 1.02 mg
Fiber 3.26 g
Calcium 54.3 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2020 foodious LLC
We use cookies to improve your experience on this site. To find out more, read our privacy policy.  Okay