Grammy's Kitchen · Quiche · Quiche Lorraine
One of 98 quiche recipes we measured
from www.culinaryhill.com
17 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 | 181% | 81% |
| protein add | 57% | 59% |
| vegetables and beans | 0% | 33% |
| salt | 0% | 1% |
| aromatics | 75% | 16% |
| liquid | 181% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 pie crust (thawed (see note 1)) |
| 4 slices bacon | |
| 150 g | 1 onion (peeled and chopped) |
| 200 g | 4 eggs |
| 183 g | 3/4 cup milk |
| 178 g | 3/4 cup heavy cream |
| 2 g | 1 teaspoon minced fresh thyme |
| Salt and freshly ground black pepper | |
| 113 g | 4 ounces shredded Swiss cheese |
Method: 8 steps, published by www.culinaryhill.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love quiche! We used to make tons of them at my coffee shop. They were so great because they are good at any temp like you mention! When I make them for myself I lighten them up and use a substitute for the cream but it sure does taste decadent with it.” — a cook, 5.0★
“Quiche lorraine is one of my favorite lunch foods. Actually, dinner foods too! Everyone needs a really good quiche recipe in their repertoire. Awesome video too, Meggan!” — a cook, 5.0★