Grammy's Kitchen · Quiche · Quiche Florentine
One of 98 quiche recipes we measured
from www.jocooks.com
26 cooks on www.jocooks.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 | 178% | 81% |
| fat | 14% | 0% |
| protein add | 100% | 59% |
| vegetables and beans | 60% | 33% |
| salt | 0% | 1% |
| aromatics | 0% | 16% |
| liquid | 178% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 115 g | 1/2 recipe pie crust (or a prepared frozen pie crust) |
| 28 g | 2 tablespoons butter (unsalted) |
| 2 medium shallots (chopped) | |
| 1 g | 1/2 teaspoon pepper (or to taste) |
| 120 g | 4 cups spinach (fresh, roughly chopped) |
| 200 g | 4 large eggs |
| 357 g | 1 1/2 cups heavy cream |
| 200 g | 2 cups gruyere cheese (shredded) |
Method: 8 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this for my family in a family game night and it was delicious!!! I did make a few small modifications. I didn't have shallots on hand, so I substituted 1 medium size Vidalia onion. Then I had to use a blend of Guier cheese and Swiss cheese, because th” — a cook, 5.0★
“I took the suggestion of another comment and added 2 teaspoons of minced garlic. We couldn't find gruyere anywhere so we just used swiss and it still came out great. It did need some salt, though - the first bite didn't taste quite right, and I think it would ” — a cook, 3.0★