Grammy's Kitchen · Quiche · Spinach Quiche
One of 98 quiche recipes we measured
from www.twopeasandtheirpod.com
61 cooks on www.twopeasandtheirpod.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 81% |
| fat | 6% | 0% |
| protein add | 40% | 59% |
| vegetables and beans | 113% | 33% |
| salt | 2% | 1% |
| aromatics | 34% | 16% |
| liquid | 121% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 frozen deep dish pie crust ((9-inch)) |
| 14 g | 1 tablespoon olive oil or butter |
| 80 g | 1/2 cup chopped yellow onion |
| 6 g | 2 garlic cloves, (minced) |
| 302 g | 1 1/4 cups half and half |
| 200 g | 4 large eggs |
| 50 g | 1 large egg yolk |
| 6 g | 1 teaspoon kosher salt |
| 1 g | 1/4 teaspoon black pepper |
| 1 g | 1/4 teaspoon crushed red pepper |
| 284 g | 10 ounces frozen chopped spinach, (thawed and squeezed dry) |
| 100 g | 1 cup shredded Gruyere cheese ((can use cheddar cheese)) |
Method: 7 steps, published by www.twopeasandtheirpod.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was the first quiche I've ever made so o wasn't sure what the texture was supposed to be. I baked it for 60min, let cool for 15min and the center was very watery. I baked it an additional 45min and let cool 10min for a texture that was more like an omelet” — a cook, 4.0★
“This is the first quiche I've ever made and it turned out really well. I made one change, using mozzarella instead of gruyere, because that's what I had. I'm sure gruyere would have been more flavorful. One caveat for air fryer users: if you use an air frye” — a cook, 5.0★