Grammy's Kitchen · Quiche · Veggie Quiche
One of 98 quiche recipes we measured
from www.chelseasmessyapron.com
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 | 14% | 0% |
| protein add | 113% | 59% |
| vegetables and beans | 129% | 33% |
| salt | 0% | 1% |
| aromatics | 63% | 16% |
| liquid | 119% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 460 g | 2 (9-inch) frozen ready-to-bake deep dish pie crusts (see note 1) |
| 14 g | 1 tablespoon unsalted butter |
| 14 g | 1 tablespoon olive oil |
| 120 g | 3/4 cup finely diced yellow onion |
| 112 g | 3/4 cup finely diced green bell pepper |
| 88 g | 3/4 cup finely diced red pepper |
| 52 g | 3/4 cup diced mushrooms (baby bella or brown) |
| 93 g | 3/4 cup diced zucchini ((remove seeds), see note 2) |
| Salt and pepper | |
| 6 g | 2 teaspoons minced garlic |
| 200 g | 4 large eggs |
| 238 g | 1 cup heavy cream |
| 1 g | 1/2 teaspoon Italian seasoning |
| 113 g | 1 cup freshly shredded Swiss cheese (see note 3) |
| 113 g | 1 cup freshly shredded sharp Cheddar cheese |
| Chopped chives (optional for garnish) |
Method: 6 steps, published by www.chelseasmessyapron.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.