Grammy's Kitchen · Quiche · Yeast-Crust Quiche
One of 98 quiche recipes we measured
from redstaryeast.com
It ranks #1 of 98 for browning depth among the quiche recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 98.
| this recipe | typical | |
|---|---|---|
| dairy | 317% | 81% |
| fat | 9% | 0% |
| protein add | 76% | 59% |
| vegetables and beans | 0% | 33% |
| salt | 6% | 1% |
| aromatics | 0% | 16% |
| liquid | 396% | 102% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup all -purpose flour, divided |
| 7 g | 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast |
| 3 g | 1/2 teaspoon salt |
| 118 g | 1/2 cup water (120-130°F) |
| 13 g | 1 tablespoon shortening or butter, softened |
| 8 slices bacon | |
| 113 g | 1 cup (4oz) Fontinella cheese |
| 150 g | 3 large eggs |
| 476 g | 2 cups milk or light cream |
| 6 g | 1 teaspoon table salt |
| Dash of pepper |
Method: 5 steps, published by redstaryeast.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.