The Classic And Best Ina Garten Quiche Recipe (with Full Recipe, Tips and Video)

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.

A baked Ina Garten quiche cut into slices on a wooden board

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.

sliced portions of quiche on top of each other

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.

Whole Ina Garten quiche with perfectly browned crust

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 use store 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.

If you do want to make your own pastry, I recommend you consider one of Ina Garten’s pie crust recipes

Ina’s recipes are tried & tested and are perfect for any home chef.

Stacked slices of Ina Garten quiche

2. Work quickly and carefully with your uncooked pastry

If pastry gets warm it gets sticky and hard to work with.

Keep your pastry refrigerated until needed

Sprinkle a bit of flour on the pastry immediately before you use it

Working quickly and carefully reduces the chances of tearing or having your pastry stick to the tin and falling apart last minute.

3. Use parchment paper as a pastry template

You might have a problem if your pastry is not the right size for the tin you are using.

Too small and it wont hold your quiche together.

Too large and you will have too much excess pastry, which can burn and cook unevenly. 

Use parchment paper as a template for how big your pastry needs to be.

Measure and cut your parchment paper to size.

Use the parchment paper as a template to cut the pastry to the correct dimensions.

You can see how I do this in my video linked below.

You can then reuse the same parchment paper when you do the first bake of the quiche shell.

whole baked quiche

4. Assembling the quiche shell

The pastry needs to be shaped and baked into a quiche shell as a first step.

Creating the quiche shell can be tricky, especially if you are using a traditional round quiche tin.

You will have lots of excess pastry around the outer walls of the shell.

Your crust will be too thick in sections and will not cook evenly if you don’t remove the excess.

Start by pressing the pastry into the bottom of the tin. 

Cut and remove excess sections of pastry from the outer walls. 

Press the seams together using a fork.

You can see how I do this in my video linked below.

Ina Garten Quiche Recipe

5. Assembling and baking the quiche

Once the shell has been pre-cooked and the filling is ready, you are ready to assemble your quiche.

The following points will help make assembly a breeze.

Make sure the pastry shell is cool and is not stuck to the tin before adding any ingredients.

Bring the filling to room temperature before adding it to the quiche shell.

Place the quiche tin directly on your oven tray, add the filling then immediately place the quiche in the oven.
A whole Ina Garten quiche showing perfectly golden top and crust

6. Making a crustless quiche

Yes a quiche can be made without a crust.

This is a helpful option if you don’t have the pastry or want to keep the calories down.

A quiche without a crust is essentially called a frittata.

A frittata is an Italian inspired dish, very similar to a quiche but it is not a pie and doesn’t have a crust.

I have a list of the most popular frittata recipes online and even a list of Ina Garten frittata recipes if you want to check them out.

Baked potato frittata toped with rocket

The Best Ina Garten Quiche Recipe – Ina Garten’s Quiche Lorraine

Recipe by Barbara HuntCourse: Recipes


Prep time


Cooking time





A delicious Ina Garten quiche recipe. Ina’s classic quiche lorraine incorporates classic French flavors of butter, onion, cream and gruyere cheese.


  • 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


  • 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.

Recipe variations and other Ina Garten Quiche Recipes

The following variation ideas are a combination of Ina Garten quiche recipes and other quiche recipes inspired by her style.

Ina Garten spinach quiche

  • Defrost and squeeze express water from 25oz of frozen spinach. Add to the quiche filling.
  • Replace the Gruyere with smoked gouda
  • Add 1 tsp nutmeg to the cream and egg mixture

Ina Garten crab quiche

  • Replace the bacon with an 8oz pack of imitation crabmeat to the filing (flaked)

Ham and Swiss cheese quiche

  • Replace the bacon with 4 ounces of diced ham.
  • Swap the Gruyere with 1/2 cup of shredded Swiss cheese.
  • Add a pinch of nutmeg to the cream and egg mixture for a subtle twist.

Caramelized onion and bacon quiche

  • 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.

Mushroom and bacon quiche

  • 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.

Tomato and basil quiche

  • 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.
Barbara Hunt


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