Grammy's Kitchen · Quiche · The Best Quiche
One of 98 quiche recipes we measured
from therecipecritic.com
It ranks #1 of 98 for fluffiness among the quiche recipes we compared. 6 cooks on therecipecritic.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 | 240% | 81% |
| protein add | 0% | 59% |
| vegetables and beans | 0% | 33% |
| salt | 3% | 1% |
| aromatics | 0% | 16% |
| liquid | 240% | 102% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 230 g | 1 Pie Crust (homemade or store-bought) |
| 300 g | 6 large Eggs |
| 476 g | 2 cups Heavy Cream |
| 244 g | 1 cup Whole Milk |
| 9 g | 1 1/2 teaspoons Salt |
| 2 g | 1 teaspoon Ground Pepper |
Method: 5 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I agree with Emily, the recipe was twice as much as necessary for a 9" glass pie pan. So I cut it in half and used a Pillsbury rolled pie crust. I also added a mix of grated Swiss and cheddar cheese, one small can of sliced mushrooms, a bit of nutmeg and two l” — a cook, 5.0★
“Those of you who are confused about the liquid ratios because you state that the recipe only call for 2 cups of cream for 6 eggs and the content says 1/2 c milk/cream per egg… please read the recipe!!! It calls for 2 c cream and 1 c milk = 3c TOTAL liquid for” — a cook, 5.0★