Grammy's Kitchen · Quiche · Classic Quiche Lorraine
One of 98 quiche recipes we measured
from natashaskitchen.com
257 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 81% |
| protein add | 136% | 59% |
| vegetables and beans | 0% | 33% |
| salt | 1% | 1% |
| aromatics | 30% | 16% |
| liquid | 169% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 pie crust ((1 frozen crust*, or 1/2 recipe for double pie crust)) |
| 227 g | 1/2 lb thin strips of bacon ( chopped into 1/2 inch pieces) |
| 75 g | 1/2 yellow onion ( diced) |
| 113 g | 1 cup shredded cheese ((I used sharp white cheddar, but gruyere is classic)) |
| 424 g | 1 3/4 cup half and half ((or equal parts whole milk and heavy cream)) |
| 200 g | 4 eggs (large) |
| 3 g | 1/2 tsp kosher salt |
| 1 g | 1/4 tsp black pepper (finely ground ) |
| 1 g | 1/4 tsp smoked paprika |
| 0 g | 1/8 tsp ground nutmeg |
| 6 g | 1 Tbsp chopped parsley or chives (optional garnish) |
| 50 g | 1 egg white |
Method: 7 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“OH My! What a delicious, creamy, and sumptuous quiche recipe. Definitely a keeper. I used my own crust instead of store bought and changed the protein. We don't eat bacon, I used smoked chicken (which I buy from our Rancher) instead. Thank you Natasha for shar” — a cook, 5.0★
“This came out tasting delicious. Next time I won't add the salt as my bacon was salty. Definitely will be making it again” — a cook, 5.0★