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Quiche question
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<blockquote data-quote="Deleted Account" data-source="post: 1989175"><p>Doesn’t it depend on what was in the quiche. If it was The salmon and spinach, most (80%) carbs would be in the pastry. If it was spinach, feta and red pepper or cheese, onion and balsamic vinegar (which tastes sweet) I would suggest slightly less in the pastry (70%).</p><p>Then there is the question of whether it was crustless or not and how big your slice was</p><p></p><p>But unless you are counting carbs in order to calculate insulin dose, how accurate do you need to be?</p></blockquote><p></p>
[QUOTE="Deleted Account, post: 1989175"] Doesn’t it depend on what was in the quiche. If it was The salmon and spinach, most (80%) carbs would be in the pastry. If it was spinach, feta and red pepper or cheese, onion and balsamic vinegar (which tastes sweet) I would suggest slightly less in the pastry (70%). Then there is the question of whether it was crustless or not and how big your slice was But unless you are counting carbs in order to calculate insulin dose, how accurate do you need to be? [/QUOTE]
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