Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Swiss Cheese | 1 oz (28g) | 108 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pie Crust | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 eggs
- 1 ⅓ cup (320 ml ) cream (approximately 30% fat )
- 1 teaspoon chopped fresh tarragon
- 1 dash ground nutmeg
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 1 prepared frozen pie crust
- ¾ cup (180 ml ) freshly- grated Swiss cheese
Directions
Preheat oven to 375°F (190°C).
Place the eggs, cream, tarragon, nutmeg, salt, and pepper in a blender ; blend as briefly as possible until they form a homogeneous mixture.
In the pie crust, create alternating layers of the shredded cheese and the mixture from the blender until the crust is full.
Bake the quiche for 35–40 minutes; a toothpick or fork inserted into its middle should come out "clean".
Remove the quiche from the oven, and let it cool for at least 20 minutes before serving.