Green asparagus, bacon and cherry tomato quiche

Method

1. Put the onion in a frying pan with a little oil and, when it’s translucent, add the asparagus and salt.
2. After about 10 min, add the bacon and let it cook.
3. When the bacon is done, add the cherry tomatoes, leave for a few minutes and turn off the heat.
4. Beat the eggs, add the cream, a pinch of nutmeg, salt and a pinch of pepper.
5. Add the asparagus mixture to the egg mixture.
6. Add the Emmental, stir well and pour into the tin.
7. Sprinkle with powdered Parmesan.
8. Bake at 180° for about 40 min.
9. Done!

Nutrition information

Automatic estimate based on the ingredients

Nutrient	Serving ≈ 250 g	100 g	% IR*	Share
Energy	600 kcal	240 kcal	30 %
Fat	46 g	18 g	66 %
of which saturates	22 g	8.8 g	110 %
Carbohydrate	25 g	10 g	10 %
of which sugars	4.1 g	1.6 g	5 %
Fibre	2.6 g	1 g	—
Protein	21 g	8.4 g	42 %
Salt	2 g	0.8 g	34 %

*Reference intake of an average adult (8400 kJ / 2000 kcal). Approximate values, not accounting for losses during cooking.

How it was calculated

Assumed quantities (the recipe doesn't give them):

• Powdered Parmesan: 20 g per serving
• Salt: 1 g per serving
• Extra virgin olive oil: 5 g per serving

Photos