Grammy's Kitchen · Quiche · Quiche Lorraine
One of 98 quiche recipes we measured
375 cooks on www.onceuponachef.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 | 149% | 81% |
| protein add | 170% | 59% |
| vegetables and beans | 0% | 33% |
| salt | 1% | 1% |
| aromatics | 0% | 16% |
| liquid | 149% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 9-inch (23-cm) deep-dish frozen pie crust |
| 227 g | 8 oz thick-cut bacon (about 6 slices, diced) |
| 1/2 cup chopped shallots (from 2 medium shallots) | |
| 200 g | 4 large eggs |
| 298 g | 1 1/4 cups heavy cream |
| 2 g | 1/4 teaspoon salt |
| 0 g | 1/8 teaspoon cayenne pepper |
| Pinch ground nutmeg | |
| 113 g | 4 oz Gruyère (finely shredded (about 1 1/4 cups)) |
Method: 5 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh my gosh!! This has to be the BEST Quiche Lorraine I have ever had!! My hubby agrees!!! Thank you for this recipe. We love quiche and often have Wegmans version of it but your recipe is by far so much better! I will definitely make this again or try one of” — a cook, 5.0★
“It has become my new signature dish. The last time I made it for my guests, and I live in Cannes, France, and some of my guests were French, they actually toasted me and said Bravo! I have never had that happen before. This quiche is truly delicious. One of my” — a cook, 5.0★