Grammy's Kitchen · Quiche · Spinach Quiche
One of 98 quiche recipes we measured
700 cooks on www.onceuponachef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 149% | 81% |
| fat | 7% | 0% |
| protein add | 57% | 59% |
| vegetables and beans | 142% | 33% |
| salt | 2% | 1% |
| aromatics | 0% | 16% |
| liquid | 149% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 (9-in) deep dish frozen pie crust |
| 14 g | 1 tablespoon butter |
| 1/2 cup thinly sliced shallots, from 2 medium shallots | |
| 200 g | 4 large eggs |
| 298 g | 1 1/4 cups heavy cream |
| Pinch ground nutmeg | |
| 4 g | 3/4 teaspoon salt |
| 0 g | 1/8 teaspoon cayenne pepper |
| 113 g | 1 cup (4 oz) finely shredded Gruyère, packed |
| 284 g | 1 (10-oz) package frozen chopped spinach, (defrosted and wrung free of water) |
Method: 5 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was excellent! My bag of spinach was 6 oz. I steamed it for a couple of minutes, let it cool and squeezed, let it rest a bit and squeezed some more, until it weighed about 2.5 oz on the kitchen scale (more spinach would also be good, maybe up to 10 oz squ” — a cook, 5.0★
“I have made this recipe exactly as written several times and absolutely love it! My question is whether the crust can be pre-baked, the egg mixture prepared and shallots sautéed the day before serving? Many thanks.” — a cook, 5.0★