Grammy's Kitchen · Quiche · Asparagus Quiche
One of 98 quiche recipes we measured
from therecipecritic.com
6 cooks on therecipecritic.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 238% | 81% |
| protein add | 62% | 59% |
| vegetables and beans | 227% | 33% |
| salt | 2% | 1% |
| aromatics | 2% | 16% |
| liquid | 238% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 Pre-Made Pie Crust ((homemade or store-bought)) |
| 200 g | 4 large Eggs |
| 476 g | 2 cups Heavy Cream ((best results with higher fat)) |
| 454 g | 1 lb Asparagus ((trimmed and cut into 1/2-inch pieces)) |
| 125 g | 1 1/4 cups Gruyere cheese, shredded, divided ((any cheese works)) |
| 3 g | 1 tsp Onion Powder |
| 3 g | 1/2 tsp Salt |
| 1 g | 1/2 tsp Pepper |
Method: 7 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Roast the asparagus... unless you're pressing it after using water to cook/drain, that moisture messes up the consistency. 6 eggs and 1.5 cups half/half works better than 4 to 2 ratio (using cream). Typically with custards which is what "quiche" is, you scal” — a cook, 5.0★
“The best asparagus quiche I have ever had!! I did make a few modifications but I know the quiche would have been amazing exactly as written! I added 4 large sautéed mushrooms and used partially cooked hash browns for my crust. Thanks for a delicious ” — a cook, 5.0★