Grammy's Kitchen · Quiche · Quiche Lorraine
One of 98 quiche recipes we measured
from handletheheat.com
108 cooks on handletheheat.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 90% | 81% |
| fat | 56% | 0% |
| protein add | 192% | 59% |
| vegetables and beans | 0% | 33% |
| salt | 2% | 1% |
| aromatics | 91% | 16% |
| liquid | 108% | 102% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 222 g | 1 3/4 cup (222 grams) all-purpose flour |
| 3 g | 1/2 teaspoon fine sea salt |
| 1 g | 1/2 teaspoon paprika, (optional) |
| 141 g | 10 tablespoons (141 grams) unsalted butter, (cold and cubed) |
| 50 g | 1 egg, (cold) |
| 44 g | 3 tablespoons water, (ice cold) |
| 340 g | 12 ounce package (10-12 strips) bacon |
| 225 g | 1 red onion (about 1/2 pound or 225 grams whole), (finely sliced) |
| 200 g | 4 eggs, (at room temperature) |
| 113 g | 1/2 cup (113 grams) whole milk |
| 113 g | 1/2 cup (113 grams) heavy cream |
| 2 g | 1/4 teaspoon fine sea salt |
| 1 g | 1/2 teaspoon black pepper |
| 1 g | 1/2 teaspoon garlic powder |
| 1 g | 1/4 teaspoon cayenne, optional |
| 141 g | 1 1/4 cups (141 grams or 1/3 pound) Gruyère, (shredded and divided) |
Method: 12 steps, published by handletheheat.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was the best quiche I ever had, and my family is French! Normally, I use store-bought crust because I’m never a fan of the crust anyway (whether I make it from scratch or not), and store bought is way more convenient. But because this recipe was used for” — a cook, 5.0★
“I made this with chorizo instead of bacon, and it turned out wonderful! I also used a muffin tin by cutting fluted rounds from the dough and pressing them into the cups. Cupcake liners substituted nicely for parchment paper with the pie weights. There was a l” — a cook, 5.0★