Grammy's Kitchen · Quiche · Quiche Lorraine
One of 98 quiche recipes we measured
7 cooks on www.thereciperebel.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 | 96% | 81% |
| fat | 45% | 0% |
| protein add | 40% | 59% |
| vegetables and beans | 0% | 33% |
| salt | 2% | 1% |
| aromatics | 30% | 16% |
| liquid | 117% | 102% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 163 g | 1 1/4 cup all-purpose flour ((163 grams)) |
| 4 g | 1 tsp sugar |
| 3 g | 1/2 tsp salt |
| 112 g | 1/2 cup cold unsalted butter cubed ((112 grams)) |
| 52 g | 3-4 tablespoons cold water |
| 4 slices thick cut bacon | |
| 75 g | 1/2 medium red onion (finely diced) |
| 100 g | 1 cup shredded Gruyere cheese ((Havarti, Mozzarella, White Cheddar also work)) |
| 250 g | 5 large eggs |
| 122 g | 1/2 cup whole milk |
| 119 g | 1/2 cup heavy cream |
| 2 g | 1/4 teaspoon salt |
| 0 g | 1/8 teaspoon black pepper |
Method: 13 steps, published by www.thereciperebel.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It turned out so good! Nice and flaky crust, even at the bottom. I added some mushrooms. Will definitely make it again!” — a cook, 5.0★
“I made this quiche for lunch this weekend and it was so fabulous! It turned out perfect, and my family loved it!” — a cook, 5.0★