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    You are in: Home / Recipes / Bacon and Cabbage Quiche Recipe
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    Bacon and Cabbage Quiche

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    40 mins

    35 mins

    irishfoodgeek's Note:

    This my Irish take on a French Classic. I love Quiche and I love the Irish favourite Bacon and Cabbage, so why not combine the two? Try it and see for yourself!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 190°C Roll out the pastry to a 2mm thickness. Prepare your quiche tin by greasing with butter and flouring it.
    2. 2
      Line the quiche tin with the pastry allowing it to fall over the outside of the tin without trimming it.
    3. 3
      Chill this for half an hour.
    4. 4
      When the pastry case is chilled, prick the base with a fork and bake blind in the oven for 15 minutes.
    5. 5
      Lower the oven temperature to 170C and take out the pastry case. Remove the baking beans and parchment paper.
    6. 6
      Return the cases to the oven for 5 minutes.
    7. 7
      Leave in the tins and set aside.
    8. 8
      Whisk the eggs and cream together until thoroughly combined and season with salt and pepper. Mix in the parsley.
    9. 9
      Place the bacon and cabbage on the base of the pastry case and fill to the brim with the egg mixture.
    10. 10
      Bake in the oven for 15 minutes until the mixture has set and is golden brown on top.
    11. 11
      1Trim off the excess pastry. Transfer the quiche to a wire rack and allow to cool before serving with some salad.

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    Nutritional Facts for Bacon and Cabbage Quiche

    Serving Size: 1 (218 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1135.0
     
    Calories from Fat 785
    69%
    Total Fat 87.2 g
    134%
    Saturated Fat 33.9 g
    169%
    Cholesterol 332.0 mg
    110%
    Sodium 1579.8 mg
    65%
    Total Carbohydrate 58.2 g
    19%
    Dietary Fiber 5.4 g
    21%
    Sugars 1.3 g
    5%
    Protein 29.6 g
    59%

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