Grammy's Kitchen · Quiche · Asparagus Quiche with Goat Cheese
One of 98 quiche recipes we measured
5 cooks on kristineskitchenblog.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 73% | 81% |
| fat | 38% | 0% |
| protein add | 23% | 59% |
| vegetables and beans | 181% | 33% |
| salt | 2% | 1% |
| aromatics | 60% | 16% |
| liquid | 94% | 102% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 1/4 cups flour (I used 3/4 cup white whole wheat and 1/2 cup all-purpose) |
| 4 g | 1 teaspoon sugar |
| 3 g | 1/2 teaspoon salt |
| 85 g | 6 tablespoons unsalted butter (cold, cut into cubes) |
| 52 g | 3-4 tablespoons ice water |
| 9 g | 2 teaspoons olive oil |
| 150 g | 1 small sweet yellow onion (chopped) |
| 454 g | 1 pound asparagus |
| 250 g | 5 eggs |
| 183 g | 3/4 cup whole milk |
| 2 g | 1/4 teaspoon kosher salt (or to taste) |
| 0 g | 1/8 teaspoon freshly ground black pepper |
| 57 g | 2 ounces goat cheese |
Method: 10 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I'm giving this a five stars because the flavor is delicious and instructions are spot on with the exception of the soggy bottom crust - ugh, I hat that. I suggest you parbake your crust for 10 minutes and then proceed. This crust recipe is very flaky and bu” — a cook, 5.0★
“We loved this! I used a frozen 9 inch deep dish crust and skim milk instead of whole (because that’s all I had) . We did have about 2/3 cup leftover custard. Thanks for another great recipe.” — a cook, 5.0★