Grammy's Kitchen · Quiche · Quiche Muffins
One of 98 quiche recipes we measured
from www.culinaryhill.com
106 cooks on www.culinaryhill.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 | 41% | 81% |
| protein add | 76% | 59% |
| vegetables and beans | 0% | 33% |
| salt | 0% | 1% |
| aromatics | 0% | 16% |
| liquid | 41% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 12 eggs (lightly beaten (see note 1)) |
| 244 g | 1 cup milk ((see note 2)) |
| Salt and freshly ground black pepper | |
| 460 g | 2 pie crusts (thawed (homemade or from 1 box store-bought)) |
| 227 g | 8 ounces cooked ham (diced (about 1 cup)) |
| 227 g | 8 ounces shredded cheddar cheese ((about 2 cups)) |
| 2 scallions (thinly sliced) |
Method: 4 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these with pre bought pie dough (I had some that needed using, for sure it would be better with home made, maybe even a sour cream pie dough). I also added finely chopped cremini mushrooms, garlic whisked with a little cayenne pepper flakes into the eg” — a cook, 5.0★
“Making these for Mother's Day, and I am a little confused as to the milk to egg ratio. Its my understanding that the standard ratio for quiche is half a cup of milk (or cream) for every egg. Is there something about how these bake in the muffin tin that necess” — a cook, 5.0★