Quiche

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.

	this recipe	typical
dairy	119%	81%
fat	56%	0%
protein add	113%	59%
vegetables and beans	0%	33%
salt	1%	1%
aromatics	21%	16%
liquid	137%	102%

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

177 g	1 1/4 cups (177g) unbleached all-purpose flour, (scoop and level to measure)
2 g	1/2 tsp granulated sugar
3 g	1/2 tsp (scant) salt
141 g	10 Tbsp (141g) unsalted butter, (very cold, cut into small cubes)
44 g	2 - 4 Tbsp ice water
250 g	5 large eggs
298 g	1 1/4 cups heavy cream ((or half and half))
169 g	1 1/4 cups chopped ham
113 g	1 cup shredded cheese ((cheddar, swiss, or gruyere))
53 g	1/3 cup chopped green onions
12 g	2 Tbsp chopped parsley
	Salt (and freshly ground black pepper, to taste)

Method: 16 steps, published by www.cookingclassy.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“EXCELLENT! I love how this fills my large 10" deep dish Pyrex pie plate. FYI, precooking the piecrust is completely unnecessary. Simply cook this at 375° on the very bottom rack closest to the heating element. It prevents 'soggy bottoms' and keeps the edges ” — a cook, 5.0★

“I used a frozen crust and should have used a deep dish. But I did the prep work with veggies and ham. Then did remainder. Came together and was not skimpy. I decreased egg by 1 and cream to 1c. as suggested. Beautiful and great. I served with fresh fruit. Thi” — a cook, 5.0★