Grammy's Kitchen · Quiche · Quiche Lorraine
One of 98 quiche recipes we measured
from tastesbetterfromscratch.com
It ranks #5 of 98 for browning depth among the quiche recipes we compared. 57 cooks on tastesbetterfromscratch.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 | 241% | 81% |
| protein add | 146% | 59% |
| vegetables and beans | 0% | 33% |
| salt | 1% | 1% |
| aromatics | 40% | 16% |
| liquid | 241% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 unbaked pie crust |
| 8 slices bacon | |
| 75 g | 1/2 of an onion (, diced) |
| 56 g | 1/2 cup fresh grated cheddar cheese |
| 113 g | 1 cup fresh grated Swiss cheese |
| 50 g | 1/2 cup fresh grated parmesan cheese |
| 200 g | 4 large eggs (, lightly beaten) |
| 238 g | 1 cup heavy cream |
| 244 g | 1 cup milk |
| 1 g | 1/4 teaspoon ground nutmeg |
| 4 g | 3/4 teaspoon salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
Method: 5 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this twice. The first time I made it according to the instructions. Very yummy. I did cook the bacon in the oven because it's less clean up for me and I just used a tablespoon of the grease to cook the onions. I did the blind bake of the crust but t” — a cook, 5.0★
“This recipe was wonderful! Easy to follow and tastes amazing! I added spinach and diced, fresh tomatoes which just added to the flavor. The nutmeg enhanced the flavors and I am a fan! *Note I made this in a springform cake pan and it came out perfectly.” — a cook, 5.0★