An Ina Garten quiche is a fool proof, traditional quiche recipe anyone can bake at home.
The quiche recipe in this post is perhaps the most popular Ina Garten quiche recipe available. It is a simple bacon quiche which incorporates classic French flavors of butter, onion, cream and gruyere cheese. The end result is a classic Ina Garten quiche Lorraine.
Making a quiche Ina Garten style is perfect for any home cook. Its easy to make and can be adapted based on the ingredients you have available.
If you are unsure of anything or need any extra guidance, keep reading the next section for my key tips for making this Barefoot Contessa quiche recipe.
If you don’t have all of the ingredients or want to try something a little different, I have also listed simple variation ideas.
If you don’t need the tips or variation ideas, you can scroll directly to the recipe & instructions or watch my step by step video linked below.
This recipe makes our list of favorite Ina Garten quiche recipes.
Top Tips For A Barefoot Contessa Quiche Recipe
If you follow these tips, you should be able to achieve the perfect Ina Garten quiche every time.
- Use Store Bought Shortcrust Pastry
- Yes homemade is generally better than store bought. The same can be said for pastry.
- However, if you have a brand of fresh shortcrust pastry you like, use it. It will save you LOTS of time, make the process easier and de-risk having an overly dry or uneven crust.
- When I say fresh shortcrust pastry, I mean the pastry that comes in a roll in the refrigerator section at the supermarket, or in frozen sheets. I don’t mean pre-baked quiche shells that sit in the long life isles.
- I recommend quality store bought fresh pastry because its SO much quicker and the quiche is rarely the star attraction or main focus of any meal. This will give you extra time to focus on whatever else you need to get done.
- If you are looking to make something special and do want to make your own pastry, I highly recommend you consider Ina Garten’s pie crust recipes. Ina’s recipes are tried & tested and are perfect for any home chef.
- Work Quickly With Your Uncooked Pastry
- When pastry gets warm it gets sticky and hard to work with.
- You risk creating holes in it or having it stick to your pie tin, making it difficult to remove for serving (worst case you can destroy the quiche altogether trying to remove it from the tray).
- Top tips for working quickly with your uncooked pastry:
- Keep it refrigerated until needed.
- Use parchment paper in your quiche tray to give you a template for how big your pastry needs to be. You can then cut the pastry to the correct dimensions, making it easier to put into the tray.
- When ready to use, sprinkle a bit of flour on the pastry first.
- Assembling The Quiche Shell
- Generously grease or butter your quiche tin before adding your pastry.
- When using a traditional round quiche tin, creating the tart shell can be tricky because you will have lots of excess pastry around the outer walls of the shell.
- Start by pressing the pastry into the bottom of the tray. For the outer wall, cut and remove excess sections of pastry. Press the seams together using a fork. (You need to remove some of the excess otherwise your crust will be to thick in sections and wont cook evenly)
- Line the inside of the pastry with the parchment paper you used as a template earlier and add some weight to the bottom of the quiche shell before baking. The weight holds the pastry down and prevents it from puffing up during cooking. A cup of rice or dried beans will do the trick.
- Assembling And Baking The Quiche
- Make sure the pastry is not stuck to the tray before adding any ingredients to your pastry shell. (Pastry generally shrinks a little during baking so you should be able to move it around in the tray)
- Make sure your ingredients have cooled to room temperature before adding them to the quiche. If they are too hot, the pastry can become soggy and sticky, preventing the shell from becoming crispy.
- Make sure your oven is hot and ready before adding the egg and cream mixture to your quiche shell.
- Place your quiche tin on an oven tray, pour in the liquid mixture, sprinkle any herbs and cheese on top. Immediately place the quiche in the oven. Waiting too long risks the mixture running through the shell, and the tart may stick to the tin, making it difficult to remove.
Variation ideas For An Ina Garten Quiche
Ina Garten’s quiche recipes are so popular that people have been creating different variants for ever. Many of the most popular takes on Ina’s classic quiche have been inspired by this recipe.
If you are looking for some variation inspiration, I have given you 5 simple variations to this Ina Garten quiche recipe below. You might also want to explore some great quiche side dishes.
1. Ham and Swiss Cheese
- Replace bacon with 4 ounces of diced ham.
- Swap Gruyere with 1/2 cup of shredded Swiss cheese.
- Add a pinch of nutmeg to the cream and egg mixture for a subtle twist.
2. Caramelized Onion and Bacon
- Double the amount of onions in the filling and caramelize them for added sweetness.
- Keep Gruyere for the cheese but increase it to 3/4 cup.
- Mix in 1/2 teaspoon of dried thyme to complement the caramelized onions.
3. Mushroom and Bacon
- Add 1 cup of sliced mushrooms to the bacon and onion mixture.
- Stick with Gruyere but use 3/4 cup for a richer flavor.
- Include 1 teaspoon of chopped fresh rosemary in the cream and egg mixture.
4. Tomato and Basil
- Introduce 1 cup of diced tomatoes to the onion and bacon mixture.
- Replace Gruyere with 1/2 cup of Parmesan cheese.
- Garnish the top with fresh basil leaves before baking.
5. Cheddar and Chive
- Substitute Gruyere with 1 cup of shredded sharp cheddar cheese.
- Add 2 tablespoons of chopped fresh chives to the bacon and onion mixture.
- Mix in 1/2 teaspoon of Dijon mustard into the cream and egg mixture for a slight tanginess.
Ina Garten Quiche Recipe | Quiche LorraineCourse: MainCuisine: AmericanDifficulty: Medium
Ina Garten quiche recipe. A simple bacon quiche which incorporates classic French flavors of butter, onion, cream and gruyere cheese. The end result is a classic Ina Garten quiche lorraine.
For The Crust:
10-12 oz of shortcrust pastry
For The Filling:
1 tablespoon of butter
1 small-to-medium-sized yellow onion (thinly sliced)
4 ounces of bacon (chopped into ½-inch pieces)
2 teaspoons of fresh thyme leaves
½ cup of shredded Gruyere cheese
1 cup of heavy cream
2 large eggs
salt and freshly ground black pepper, to taste
- FOR THE CRUST: (assuming store bought)
- Generously grease a 9-inch fluted tart pan with a removable bottom.
- Roll out the pastry on a lightly floured surface to form an 11-inch round disk, approximately ⅛-inch thick.
- Drape the pastry over the tart pan, ensuring an even overhang all around. Press the pastry into the bottom of the pan.
- Cut and remove excess sections of pastry from the outer wall of the pastry shell. Press the seams together using a fork. Roll a rolling pin over the top of the tart pan to trim excess dough (discard the extra).
- Prick the bottom and walls of the pastry with a fork and refrigerate for approximately 30 minutes.
- Meanwhile, position an oven rack in the lower third of your oven and preheat to 375°F.
- After refrigerating, press parchment paper onto the chilled crust and fill with pie weights (like raw beans, or rice).
- Bake the crust for around 30 minutes until it turns golden at the edges.
- Carefully remove the parchment and weights; return the crust to the oven for an additional 15 minutes until it is dry and slightly golden.
- Allow the crust to cool completely (around 30 minutes), leaving it in the tart pan.
- FOR THE FILLING:
- In a medium skillet, combine butter with onion, ½ teaspoon salt, and ½ cup water.
- Cook over medium-low heat for 20- 30 minutes, stirring occasionally, until onions are completely softened, and all the water has evaporated.
- Cook the bacon in a medium skillet over medium-low heat for about 10-15 minutes, stirring occasionally, until the fat has rendered and the bacon is crispy.
- Remove from the heat and combine the onions and bacon. Stir in 1 teaspoon thyme and ½ teaspoon pepper. Let mixture cool completely.
- Spread the cooled onion & bacon mixture on the bottom of the cooled crust. Sprinkle the Gruyere on top.
- In a medium bowl, whisk cream with eggs and ½ teaspoon salt until well combined.
- Place the tart pan with the quiche shell on an oven tray and 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.
Ina Garten Quiche Commonly Asked Questions & Answers
The best way to store the leftover quiche is by ensuring it’s cooled fully before you slice it into portions and put them carefully in individual air-tight containers. Close the lids, and place them in the refrigerator. They should last in the fridge for up to 3-5 days.
Yes, quiche can be frozen. To freeze it, ensure the quiche is fully cooled. Slice the quiche into portions and wrap each portion carefully with foil. Place the portions into air-tight freezer-friendly containers and put them in the freezer.
The best way to reheat leftover quiche without making it soggy is to warm the quiche through in the oven. Preheat the oven to 350F, and add your quiche portions to a baking tray. Place in the middle of the oven and let them warm through for about 10-15 minutes.
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