Ina Garten's Quiche

Ina Garten's quiche is made with a buttery, crispy and flaky pie crust along with a rich egg filling and some delicious mix-ins including bacon and herbs. It’s perfect for weekends and holidays and you can add whatever you want to it like Feta cheese, ham, white cheddar cheese, crab meat, or spinach.

About Ina Garten's Quiche

Ina Garten's quiche is a French tart made with a simple pastry crust that is filled with savory egg custard including yellow onion, bacon, heavy cream, Gruyere, and herbs. However, you can add many other ingredients if you like such as other types of meat, seafood, and other types of cheese.

Ingredients That You'll Need:

• All-purpose flour: I tend to work with unbleached all-purpose flour for almost all of my pastries as it has a better flavor than bleached.
• Salt: The crust in this recipe has some salt in it to amplify its flavor, but you can always adjust it to your taste.
• Unsalted butter: I love to use plenty of this for a rich and buttery pie crust.
• Ice water: Make sure that the water you use is super cold, as it will help keep the butter cold, helping you end up with flakier pie crust.
• Eggs: Pasture-raised eggs are the best choice if you can afford them.
• Heavy cream: This higher fat cream will ensure that the egg mixture bakes up to a fluffy consistency.
• Bacon: Bacon adds a salty richness to the quiche, but you can feel free to use leftover ham from a roast or ham steak, or even thick-cut deli ham or pre-cut cubed ham.
• Shredded cheese: This recipe uses Gruyere, but cheddar or Swiss are great options too.
• Yellow onions: Ina Garten's quiche recipe uses yellow onion, however, you can use green onions as well.
• Salt and pepper: Season to taste.

Ina Garten's Quiche Instructions

For the Crust:

1. Pulse the flúor and ½ teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal.

2. Next, sprinkle in 3 tablespoon of ice water and start pulsing until your dough begins to come together.

3. Now, pinch the dough with your fingers to make sure it holds together. If it doesn't, add up to 2 tablespoon of ice water, 1 tablespoon at a time, and pulse the mixture again.

4. Transfer the dough to a sheet of plastic wrap and pat it into a disc before wrapping it tightly and placing it in the fridge until firm. Allow it to sit for at least 1 hour or preferably overnight.

5. Roll the dough into an 11-inch round, about ⅛-inch thick, on a lightly floured working surface.

6. Line a 9-inch fluted tart pan with a removable bottom with the dough, leaving an even overhang of dough all around.

7. Press the dough into the edges of the pan and the fluted sides. Then, roll a rolling pin over the top to cut off the excess dough. Discard the excess dough.

8. Prick the bottom all over with the use of a fork, and let it chill for about 30 minutes.

9. Meanwhile, position an oven rack in the lower third of your oven and preheat the oven to 375 F.

10. Press a piece of parchment over your chilled crust and then fill the crust with either pie weights, raw beans, or rice. Put the pan on a baking sheet.

11. Bake the crust for about 40 minutes until it turns golden around the edges.

12. When it's done, carefully remove the parchment and weights; return the crust to the oven to bake for another 15 minutes until the crust is dry and slightly golden.

13. Allow the crust to cool completely for about 30 minutes.

For the Filling:

1. In a medium skillet, combine the butter with the onion, ½ teaspoon salt, and ½ cup water.

2. Cook over medium-low heat for about 30 minutes while stirring occasionally, until the onions are completely softened and all the water has evaporated.

3. Meanwhile, cook the bacon in a separate medium skillet set over medium-low heat for about 10-15 minutes, stirring occasionally, until the fat has rendered and the bacon is crisp.

4. When the onion is cooked, add the bacon to it using a slotted spoon. Then, stir in 1 teaspoon thyme and ½ teaspoon pepper.

5. Now, you spread the onion mixture on the bottom of the crust and sprinkle the top with the Gruyere.

6. Next, in a medium bowl, whisk the cream with the eggs and ½ teaspoon salt until well combined.

7. Pour the cream mixture over the filling in the crust and top it with the remaining 1 teaspoon thyme.

8. Bake the quiche on the baking sheet until set and golden, about 30 minutes.

9. Make sure to let the quiche cool for at least 30 minutes before serving.

Can I Use a Store-Bought Crust for Ina Garten's Quiche?

Yes, if you don't want to bother yourself by making the homemade crust in Ina Garten's quiche recipe, then you can simply use a store-bought crust. Here are some tips if you are going to do that:

• Make sure to thaw your store-bought crust for at least 10 minutes before baking it. Then, pierce the bottom and sides all over with a fork.
• When baking your store-bought crust, you may end up with some cracks. You can seal these with the use of a mixture of 1 tablespoon water and 1 tablespoon flour and then bake the crust for 1 minute longer.

Can I make Ina Garten's Quiche Without a Crust?

Yes, you can make Ina Garten's quiche without a crust. Here is what you need to do:

• Start by spraying a pie dish with non-stick cooking spray.
• Follow the rest of the instructions below and bake your crust until the center is just set.

How to Store Ina Garten's Quiche in the Fridge

1. Start by allowing the quiche to cool to room temperature.
2. Cover the quiche with foil and place it in the refrigerator.
3. Properly stored, the quiche should last for up to 3-4 days in the fridge.

How to Store Ina Garten's Quiche in the Freezer

1. Make sure the quiche has cooled down to room temperature.
2. Wrap the quiche with foil and then place it in an airtight container before putting it in the freezer.
3. Properly stored, your quiche should last for up to 3 months in the freezer.

What to Serve with Ina Garten's Quiche?

• Potato Leek Soup
• Greek Salad
• Roasted Potatoes
• French Potato Salad
• Tomato Salad or Avocado Salad

Recipe Variations

There are so many ways to make Ina Garten's quiche. You can omit the bacon and follow one of these options instead:

• Spinach Quiche: Defrost 1 bag of spinach and then pat it dry to remove excess liquid.
• Broccoli or Asparagus Quiche: Add 2 cups small chopped steamed broccoli or asparagus.
• Mushroom Quiche: Slice 8 oz of mushrooms and then saute them in butter or olive oil until shrunken and golden brown.

Continue to Content

Ina Garten's Quiche

Yield: 8

Prep Time: 30 minutes

Cook Time: 1 hour 25 minutes

Additional Time: 1 hour 30 minutes

Total Time: 3 hours 25 minutes

Ina Garten’s quiche is made with a buttery, crispy and flaky pie crust along with a rich egg filling and some delicious mix-ins including bacon and herbs. It’s perfect for weekends and holidays and you can add whatever you want to it like Feta cheese, ham, white cheddar cheese, crab meat, or spinach.

Print

Ingredients

Crust:

• 1 cup all-purpose flour, plus more for dusting
• Kosher salt, to taste
• 1 stick (8 tablespoons) cold unsalted butter, cut in small pieces
• 3 to 5 tablespoons ice water

Filling:

• 1 tablespoon unsalted butter
• 1 small yellow onion, very thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 4 ounces bacon, cut into ½-inch pieces
• 2 teaspoons fresh thyme leaves, divided
• ½ cup shredded Gruyere (about 2 ounces)
• 1 cup heavy cream
• 2 large eggs

Instructions

For the Crust:

1. Pulse the flour and ½ teaspoon salt in a food processor until combined. Add the butter and pulse until the flour looks like cornmeal.
2. Next, sprinkle in 3 tablespoons of ice water and start pulsing until your dough begins to come together.
3. Now, pinch the dough with your fingers to make sure it holds together. If it doesn’t, add up to 2 tablespoon of ice water, 1 tablespoon at a time, and pulse the mixture again.
4. Transfer the dough to a sheet of plastic wrap and pat it into a disc before wrapping it tightly and placing it in the fridge until firm. Allow it to sit for at least 1 hour or preferably overnight.
5. Roll the dough into an 11-inch round, about ⅛-inch thick, on a lightly floured working surface.
6. Line a 9-inch fluted tart pan with a removable bottom with the dough, leaving an even overhang of dough all around.
7. Press the dough into the edges of the pan and the fluted sides. Then, roll a rolling pin over the top to cut off the excess dough. Discard the excess dough.
8. Prick the bottom all over with the use of a fork, and let it chill for about 30 minutes.
9. Meanwhile, position an oven rack in the lower third of your oven and preheat the oven to 375 F.
10. Press a piece of parchment over your chilled crust and then fill the crust with either pie weights, raw beans, or rice. Put the pan on a baking sheet.
11. Bake the crust for about 40 minutes until it turns golden around the edges.
12. When it’s done, carefully remove the parchment and weights; return the crust to the oven to bake for another 15 minutes until the crust is dry and slightly golden.
13. Allow the crust to cool completely for about 30 minutes.

For the Filling:

14. In a medium skillet, combine the butter with the onion, ½ teaspoon salt, and ½ cup water.
15. Cook over medium-low heat for about 30 minutes while stirring occasionally, until the onions are completely softened and all the water has evaporated.
16. Meanwhile, cook the bacon in a separate medium skillet set over medium-low heat for about 10-15 minutes, stirring
    occasionally, until the fat has rendered and the bacon is crisp.
17. When the onion is cooked, add the bacon to it using a slotted spoon. Then, stir in 1 teaspoon thyme and ½ teaspoon pepper.
18. Now, you spread the onion mixture on the bottom of the crust and sprinkle the top with the Gruyere.
19. Next, in a medium bowl, whisk the cream with the eggs and ½ teaspoon salt until well combined.
20. Pour the cream mixture over the filling in the crust and top it with the remaining 1 teaspoon thyme.
21. Bake the quiche on the baking sheet until set and golden, about 30 minutes.
22. Make sure to let the quiche cool for at least 30 minutes before serving.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 300Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 110mgSodium: 392mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 11g