Grammy's Kitchen · Quiche · Ham Broccoli and Cheddar Quiche
One of 98 quiche recipes we measured
It ranks #5 of 98 for browning depth among the quiche recipes we compared. 4 cooks on thestayathomechef.com rate it 4.5★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 241% | 81% |
| protein add | 90% | 59% |
| vegetables and beans | 23% | 33% |
| salt | 1% | 1% |
| aromatics | 0% | 16% |
| liquid | 241% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 (9-inch) unbaked pie crust (homemade or store bought) |
| 200 g | 4 large eggs |
| 244 g | 1 cup milk (whole or 2%) |
| 238 g | 1 cup heavy cream |
| 2 g | 1/4 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 113 g | 1 cup shredded cheddar cheese (medium or sharp) |
| 46 g | 1/2 cup broccoli florets |
| 68 g | 1/2 cup diced ham |
Method: 6 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“It was OK but not spectacular. I followed the recipe to the tee. Except I used my own eggs. Extra large and added a little poultry seasoning. There was way too much custard to fit in deep dish pie shell. I had extra cup left over. Baked for the longer of spe” — a cook, 3.0★
“Great recipe. I put creme fraiche instead of heavy cream. A French less tart version of soured cream. And I put half a cup of pasta sauce in the bottom which goes beautifully with the other ingredients. Came out lovely.” — a cook, 5.0★