Grammy's Kitchen · Quiche · Quiche Lorraine
One of 98 quiche recipes we measured
from sugarspunrun.com
12 cooks on sugarspunrun.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 | 143% | 81% |
| protein add | 45% | 59% |
| vegetables and beans | 0% | 33% |
| salt | 1% | 1% |
| aromatics | 33% | 16% |
| liquid | 145% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 pie dough (unbaked) |
| 50 g | 1 egg |
| 5 g | 1 teaspoon water |
| 4 pieces bacon | |
| 80 g | 1/2 cup finely chopped yellow onion |
| 3 g | 1 teaspoon minced garlic |
| 200 g | 4 large eggs |
| 357 g | 1 1/2 cup heavy cream (see note) |
| 3 g | 1/2 teaspoon table salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 0 g | 1/8 teaspoon ground nutmeg |
| 3-5 drops Tabasco sauce | |
| 113 g | 4 oz shredded cheese – I do mostly gruyere with a bit of parmesan |
Method: 10 steps, published by sugarspunrun.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is the best quiche I have ever made. The crust was flaky and the bottom remained flaky the entire time. I will never use another recipe . The perfect brunch dish. So creamy and easy to make. Another perfect recipe from Sugar Spun!!!!” — a cook, 5.0★
“I have made this quiche twice and always get raves on how good it is! Takes a bit of time to make everything but it’s worth the bite!” — a cook, 5.0★