This Ina Garten quiche recipe is one of the most popular quiche recipes out there.
Its a bacon quiche which incorporates classic French flavors of butter, onion, cream and gruyere cheese. Its a classic quiche lorraine Ina Garten style.
I made this quiche following the original Ina Garten quiche lorraine recipe listed below.
It has a crunchy, flaky pastry filled with a light, French inspired filling.
You don’t need any special equipment and you don’t need to know any complex cooking techniques.
You don’t even need to make your own pastry!
The French influences mean it will always pair well with white wine or any number of French inspired side dishes.
You might also want to add something smooth and silky as a side, like Ina Garten’s spinach gratin, to compliment the crunch in the crust and the saltiness of the bacon.
How Will This Article Help You With Your Ina Garten Quiche
A quiche is easy to make but there are a few steps involved.
This article will tell you everything you need to know to avoid some common mistakes and make the perfect Barefoot Contessa quiche recipe.
More than just a list of ingredients and instructions, this article has:
My top 6 quiche making tips
Full list of ingredients & instructions
A short instruction video showing all the steps, without the fluff
Recipe variations and other Ina Garten quiche recipes (below the main recipe)
How Can My Tips Help You Make Your Quiche?
My tips are in the next section.
They aren’t a repeat of the instructions.
They are just simple cues that will make the whole process easier once you start.
They will only take a minute to skim over them.
How Can My Video Help You Make Your Quiche?
The instruction video covers the entire process to make Ina Garten’s quiche lorraine.
In 2 minutes you will see what each step looks like, what the textures and consistency should look like.
It also lists the ingredients and directions for each step.
If you want you could follow along with the video – just pause as you go.
Top 6 Tips When Following An Ina Garten Quiche Recipe
Take a minute to scroll through these simple tips.
They will apply equally to almost any quiche recipe.
1. It is ok to usestore bought pastry
Yes homemade pastry is generally better than store bought.
However, if you have a brand of store bought fresh pastry you like, use it.
Using fresh store bought pastry will save you LOTS of time, make the process easier and reduce the risk of your pastry going wrong last minute.
When I say fresh shortcrust pastry, I mean the pastry you can get from the refrigerator section at the supermarket, or in frozen sheets.
I do not mean pre-baked quiche shells that sit in the long life isles.
The Best Ina Garten Quiche Recipe – Ina Garten’s Quiche Lorraine
Recipe by Barbara HuntCourse: Recipes
Servings
4
servings
Prep time
30
minutes
Cooking time
40
minutes
Calories
300
kcal
A delicious Ina Garten quiche recipe. Ina’s classic quiche lorraine incorporates classic French flavors of butter, onion, cream and gruyere cheese.
Ingredients
10-12 oz of shortcrust pastry
1 tbsp of butter (unsalted)
1 yellow onion (thinly sliced)
½ cup of water
2 tsp of salt
1 tsp black pepper
4oz of bacon (chopped into ½-inch pieces)
2 tsp of fresh thyme leaves
½ cup of shredded Gruyere cheese
1 cup of heavy cream
2 large eggs
Directions
PREPARE The Quiche Shell (assuming store bought)
Generously grease a 9-inch fluted tart pan with a removable bottom.
Measure and cut parchment paper to form a template for your pastry shell.
Roll out the pastry on a lightly floured surface. Use the parchment paper and cut the pastry to size.
Drape the pastry over the tart pan. Press the pastry into the bottom of the pan.
Cut and remove excess sections of pastry from the outer wall of the pastry shell and press the seams together using a fork.
Prick the bottom and walls of the pastry with a fork and refrigerate for approximately 30 minutes.
PRE-BAKE The Quiche Shell
Preheat oven to 375°F. After refrigerating, press parchment paper template onto the chilled crust and fill with a weight (like raw beans, or rice).
Bake the crust for around 30 minutes until it turns golden at the edges. Remove the parchment and weights, return the crust to the oven for an additional 15 minutes until it is dry and slightly golden. Allow to cool completely, leaving it in the pan.
PREPARE And Bake The Quiche
In a medium skillet over low heat, combine butter, onion, 1 tsp salt and the water. Cook for 15 – 20 minutes, stirring occasionally. Remove the contents to a medium bowl once the onions are completely softened and all the water has evaporated.
Using the same skillet, add the bacon over medium-low heat for 10-15 minutes, stirring occasionally, until the fat has rendered and the bacon is crispy. Add the cooked bacon to the bowl with the onions. Add 1 tsp thyme and ½ teaspoon pepper and mix to combine. Let mixture cool completely.
In a medium bowl, whisk the cream, eggs and 1 tsp of salt until well combined.
Place the tart pan with the empty quiche shell on an oven tray. Add the onion & bacon mixture and sprinkle the Gruyere on top. Pour the cream mixture over the filling. Top with the remaining 1 teaspoon of thyme.
Bake the quiche on the baking tray until set and golden (about 30 minutes). Allow the quiche to cool for at least 30 minutes before slicing and serving.
I'm Barbara Hunt, the founder of WomenChefs.org. Being a mom of two, I understand the challenges of meal planning and the monotony it can bring.
That's why I created WomenChefs.org, a platform dedicated to showcasing the skills and delicious dishes crafted by amazing women. My goal is to provide a space where women can find delectable recipes that tantalize their taste buds and ignite their senses.
I hope you'll join me in exploring WomenChefs.org and discovering your next favorite recipe. Let's embrace culinary diversity and try something new together!
