Data
Your
Eat
Data
Your
Eat
Recipe Search
(current)
Login
translate
Language
Select Language
×
deutsch
English
Send Feedback
×
Screenshot:
You must be logged in to create a new food.
×
arrow_back_ios
add
new food item
add
new recipe
deutsch
English
We will automatically update the allergens when you save this food.
public
public
unlisted
link
private
lock
You must set a sharing mode.
Is this a recipe, which you want to use as an ingredient to other recipes?
An example would be a pie crust, which is used in many recipes with different fillings.
yes, it's a basic recipe
no
Which categories does this recipe fall into?
Breakfast
Drink
Starter
Salad
Soup
Side
Main
Sauce
Snack
Dessert
Baked Good
Raw
Meal Prep
Ingredients
for
servings
Describe one serving (optional):
Weight:
Weight:
Vol:
Volume:
Preferred unit kind:
Preferred unit kind:
servings
weight (g, oz)
volume (tsp, ml, cup)
Supported measures:
piece, gram (kg, g, mg), liter (l, ml), pound (lb), ounce (oz), quart (qt), pint (pt), cup, tablespoon (tbsp), teaspoon (tsp), pinch, drop
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
keyboard_arrow_up
link
add
new group of ingredients
Preparation instructions
Temp:
Temperature:
First prepare the shortcrust pastry. For the filling, dice the bacon, onions and parsley. Shred the cheese and put the garlic through a garlic press. Then mix it all together. Now lightly whip the eggs, cream and ground pepper. Grease the cake pan with butter and lightly sprinkle with flour. Alternatively, line the pan with parchment paper. Now roll out the shortcrust and cover the bottom of the pan. Also cover the sides to a height of about 2.5 cm or 1 in. Prebake the shortcrust for best results. For this, first pierce the dough with a fork all over, then cover with tin foil and add pie crust weights (or dry peas/beans). Bake for about 12 minutes until the crust starts to brown. Take the pan out of the oven and first add the dry ingredients, then top with the cream-egg-mixture. Bake for another hour. If the quiche browns too much, cover it with tin foil while baking. Remove from the oven, let it cool until warm and enjoy.
Nutrition Facts
We will automatically determine the nutrition facts when you save this recipe.
Save recipe