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Carrott Quiche















Trans-fat Free, High Fiber


For the dough
9 ounces all-purpose flour
1 each eggs
5 ounces butter
1 pinch salt
18 ounces beans, dried
For the filling
22 ounces carrots
young, fresh
½ cup beef stock
½ bunch parsley leaves
9 ounces whipped cream
8 ounces edam cheese
1 x salt and black pepper
1 teaspoon coriander
4 slices bacon, canadian style


Take the flour, egg, butter, salt and 1 to 2 tablespoons water and knead a dough out of it.

Let cool in the fridge for 60 minutes.

Peel, wash and cut 6 of them lenghtwise in half, the rest cut into thin slices.

Cook in the broth for 6 to 8 minutes, drain in a colander and let cool.

Roll out the dough, round to fit the quiche pan.

Press the rim down good.

Prick the bottome with a fork many times, cover with a piece of waxpaper and fill in the beans.

Bake in preheated oven at 220 degrees for 10 minutes, take the beans and waxpaper out and put the carrot slices in the bottom of pan.

Put the halved carrotts on top like a star.

Sprinkle 1 tablespoon parsley all over.

Mix eggs, pepper, salt, coriander, cheese and cream together and add.

Cut the bacon and form into rolls, put between carrot star.

Bake in preheated oven at 200 degrees cup 20 to 25 minutes.

Sprinkle the leftover parsley all over and serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 294g (10.4 oz)
Amount per Serving
Calories 90238% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 22g 110%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 874mg 36%
Total Carbohydrate 35g 35%
Dietary Fiber 20g 80%
Sugars g
Protein 79g
Vitamin A 311% Vitamin C 26%
Calcium 21% Iron 47%
* based on a 2,000 calorie diet How is this calculated?


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