Directions:
- Heat the oven to 475°F
- Use the pastry to line a 9in tart tin.
- Blind bake for 10-15 minutes and cool.
- Turn the oven down to 350°F Meanwhile, cook the bacon and onion in a little butter until softened then put in the pastry case with the artichoke.
- Whisk the eggs, cream and 1oz parmesan together, add the parsley, season well and pour over the filling.
- Sprinkle the remaining parmesan over the top.
- Bake for 25-30 minutes or until just set. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 881.31 Kcal (3690 kJ) | ||
| Calories from fat | 540.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60.02g | 92% | |
|---|---|---|---|
| Cholesterol | 247.46mg | 82% | |
| Sodium | 568.85mg | 24% | |
| Potassium | 212.95mg | 5% | |
| Total Carbs | 60.97g | 20% | |
| Sugars | 1.77g | 7% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 17.33g | 35% | |
| Vitamin C | 2.8mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 207.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 366.36 Kcal (1534 kJ) | ||
| Calories from fat | 224.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.95g | 92% | |
|---|---|---|---|
| Cholesterol | 102.87mg | 82% | |
| Sodium | 236.47mg | 24% | |
| Potassium | 88.52mg | 5% | |
| Total Carbs | 25.35g | 20% | |
| Sugars | 0.74g | 7% | |
| Dietary Fiber | 0.92g | 9% | |
| Protein | 7.2g | 35% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.4mg | 6% | |
| Calcium | 86.1mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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