Grammy's Kitchen · Quiche · Classic Quiche Lorraine
One of 98 quiche recipes we measured
It ranks #4 of 98 for browning depth among the quiche recipes we compared. 14 cooks on www.browneyedbaker.com rate it 4.7★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 240% | 81% |
| fat | 76% | 0% |
| protein add | 227% | 59% |
| vegetables and beans | 0% | 33% |
| salt | 3% | 1% |
| aromatics | 0% | 16% |
| liquid | 270% | 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 all-purpose flour |
| 6 g | 1 1/2 teaspoons granulated sugar |
| 3 g | 1/2 teaspoon salt |
| 114 g | 1/2 cup unsalted butter (cubed and very cold) |
| 44 g | 2 to 4 tablespoons ice water |
| 227 g | 8 ounces bacon (about 8 slices, cooked and chopped) |
| 113 g | 4 ounces Gruyere cheese (shredded (about 1 cup)) |
| 150 g | 3 eggs |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon pepper |
| Pinch nutmeg | |
| 6 g | 1 tablespoon minced chives |
| 238 g | 1 cup heavy cream |
| 122 g | 1/2 cup milk |
Method: 12 steps, published by www.browneyedbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.