Ina Garten Quiche Recipe

Quiche has got to be one of the most versatile dishes out there, as you can pair it with so many ingredients and toppings.

There’s hardly a flavor combination that wouldn’t work in a quiche, as it is the perfect dish to just throw in everything you have in your fridge and call it a day.

However, when it comes to the actual quiche dough, we prefer to stick with reliable, trusty recipes such as this Ina Garten quiche recipe.

This foolproof recipe straight from Ina Garten’s cookbook is the best way to have a perfect quiche at every single attempt.

How to make Ina Garten quiche

Quiche is essentially a French tart and a staple brunch recipe. It is tender and soft on the inside, with a golden, crispy crust on the outside.

While this dish is extremely light, it is also filling and nutritious – especially if you choose the right combination of ingredients.

This egg custard is creamy and foamy but encased with a crunchy pie crust which creates a perfect contrast of textures and flavors.

Here’s how you can make a delicious quiche every time with this Ina Garten quiche recipe.

Ingredients:

(8 servings)

For the crust:

  • 1 cup all-purpose wheat flour (and prepare some extra for dusting)
  • 8 tbsp unsalted butter (cold, cut into pieces)
  • 3-5 tbsp ice water

For the filling:

  • 1 small yellow onion (sliced)
  • 1 tbsp unsalted butter
  • 4 oz slab bacon (cut into small pieces)
  • 1/2 cup Gruyere (shredded)
  • 1 cup heavy cream
  • kosher salt
  • black pepper
  • 2 large eggs
  • pepper
  • thyme

Instructions:

For the tart dough:

Step 1:

To start the pastry crust, you want to combine flour and salt, and the best way to do so is by using a food processor.

Once the dry ingredients are combined, add the butter until you get a cohesive mixture.

Step 2:

Once the salt, flour, and butter are thoroughly mixed, you can add the ice water to form a soft dough.

You want to use ice water instead of room temperature water, as it will help the butter stay cold instead of melting into the dough.

This step will make the pie crust crunchier and flakier.

Step 3:

Transfer the dough onto a surface dusted with a little bit of flour, and start kneading it to get a flexible dough.

In case you notice the dough is crumbly, you may want to add a bit more water to be able to knead it well.

Step 4:

Wrap the dough into a piece of plastic wrap, making sure to seal it tightly. Let it sit in the fridge overnight, but if you don’t have that much time, it should rest for at least an hour.

The dough should become firm, which will make it a lot easier for you to form a crust.

Step 5:

To shape the dough, you want to lightly dust a surface with some flour, then transfer it onto the surface.

The dough should have an oval shape, 11-inch round, and approximately 1/8 inch thick.

Step 6:

It is recommended to bake the buttery crust in a 9-inch tart pan with a removable bottom and fluted edges, which will make it much easier to form the desired shape.

Place the dough into the pan, making sure there’s an overhang of dough around the edges for that perfect crust.

Make sure to press the dough into the fluted edges of the tart pan. Go over the top of the sides with a rolling pin to detect and remove any excess dough.

Use a fork to poke holes all over the bottom part of the dough, including the sides, and let the dough sit for 30 minutes.

Step 7:

Set your oven to 375°F and let it preheat while the dough is resting. Also, make sure to position the oven rack in the lower third portion of the oven.

After 30 minutes, cover the crust with some parchment paper and add pie weights or rice on top.

Once the oven is ready, bake your quiche crust for about 40 minutes, or until you’re satisfied with the color and the crunchiness.

Step 8:

Keep in mind that you don’t want to let the crust get too dry, as you’ll take it out of the oven after about 40 minutes to remove the pie weights and the parchment paper.

Once you’ve removed them, let the crust bake for additional 15 minutes. After 15 minutes, your buttery crust should come out golden brown and perfectly crunchy.

Let the crust rest for about 30 minutes after taking it out of the oven which will allow it to cool.

For the quiche filling:

Step 1:

Heat up a skillet over medium heat, then add 1/2 cup of water, butter, diced onion, and 1/2 teaspoon of salt.

Cook the onions for about 30 minutes, or until they become soft and fragrant.

Step 2:

In another skillet, cook the bacon over low heat, making sure not to let it burn. Once the bacon is golden and crispy, transfer them to a pan with sauteed onions.

Season the mixture with 1/2 teaspoon of pepper and 1 teaspoon of thyme.

Step 3:

Now it is time to combine the filling and the crust you’ve previously made and allowed it to cool down completely.

Transfer the bacon and onion mixture to the bottom of the crust, then add the shredded Gruyere on top.

Step 4:

Grab a bowl and combine eggs, heavy cream, and 1/2 teaspoon of salt to create a mixture, then pour it over the crust with the filling.

Add a bit more thyme on top, then bake the quiche at 375°F for about 30 minutes.

You also want to make sure that the quiche has cooled for at least 30 minutes before serving it.

Ingredient substitutions

As we’ve mentioned, a versatile dish such as quiche allows you to experiment with different flavors and textures – especially when it comes to filling.

Let’s see what are some of the best ingredient substitutions for this Ina Garten quiche recipe.

1. Emmental

This Swiss cheese is one of the best substitutes for Gruyere in your dishes – especially in a quiche.

This medium-hard, smooth cheese has a pronounced fruity, sweet note, in addition to its dominant savory, buttery flavor.

Keep in mind that Gruyere is a bit more on the aromatic side, but Emmental cheese certainly doesn’t disappoint when it comes to both flavor and aroma.

2. Mushrooms

In case you’d like to exclude onion, or add more veggies to your filling, mushrooms are a perfect choice.

Mushrooms could also replace bacon in case you’re looking for a meatless option.

In case you’re using mushrooms for your quiche filling, make sure to sautee them in a little bit of olive oil beforehand to allow them to release all the excess moisture.

If you use them fresh, the water from the mushrooms could make the crust soggy.

What to serve with Ina Garten quiche

Ina Garten’s quiche is quite filling and complex when it comes to flavors, but one of the best things about it is that it can be paired with many variations of side dishes.

Tomato salad

If you find that the quiche is more than enough and you don’t want to overburden it with a “heavy” side dish, a refreshing tomato salad is always a good choice.

Simply toss some tomatoes with olive oil, freshly ground pepper, a pinch of salt, and fresh mozzarella on top if you’d like to add more cheese.

Roasted potatoes

If, on the other hand, you feel that your quiche requires a rich, flavorful dish on the side, you can’t go wrong with roasted potatoes as the ultimate side dish.

Depending on the flavor you’re going for, you can keep it simple and season your potatoes with some salt and pepper, or add your favorite dried herbs such as rosemary to get a more aromatic result.

How to reheat Ina Garten quiche

When reheating your quiche, you want to be extra careful not to make the filling too rubbery and the crust too dry.

Here’s how you can avoid these common mistakes.

How to reheat Ina Garten quiche in the oven

Preheat your oven to 350°F while you let your refrigerated quiche settle at room temperature.

Transfer the quiche onto a baking tray and cover it with aluminum foil to preserve the moisture.

Bake the quiche for 15-20 minutes, or until you’re satisfied with the result.

How to reheat Ina Garten quiche in the microwave

Once again, it is necessary to leave the quiche to settle at room temperature if you’ve just taken it out of the fridge.

After 20-30 minutes, place the leftover quiche on a microwave-safe dish and warm it up at low temperature for about 2 minutes.

If necessary, repeat the process for 20 seconds.

How to store Ina Garten quiche

Any dish containing eggs should be stored in the fridge or frozen if not consumed right away. You don’t want to leave your quiche at room temperature longer than it needs to cool completely.

Store in the fridge

Wrap the remaining quiche in plastic wrap, making sure it is properly sealed. Place it on a plate or in an airtight container and make sure to use it up within 3-4 days.

Store in the freezer

If you want to freeze your leftover Ina Garten quiche, make sure to wrap it tightly using plastic wrap, then place it into a freezer bag or an airtight container.

Frozen quiche should be consumed within a month.

ina garten quiche recipe

Ina Garten Quiche Recipe

When Food Network's own Ina Garten drops a quiche recipe, you know you just have to try it! This quiche recipe reveals the secret to a buttery, perfectly crispy crust and Ina’s signature tender, cheesy bacon and onion filling.
5 from 2 votes
Prep Time 30 mins
Cook Time 1 hr 25 mins
Resting Time 1 hr 30 mins
Total Time 3 hrs 25 mins
Course Main Course
Cuisine American
Servings 8 people
Calories 496 kcal
Equipment
  • 1 quiche pot
  • 2 skillets
  • 1 Cutting board
  • 1 Knife
  • mixing bowls
Ingredients
  
For the crust:
  • 1 cup all-purpose wheat flour (some extra for dusting)
  • 8 tbsp unsalted butter (cold, cut into pieces)
  • 3-5 tbsp ice water
For the filling:
  • 1 small yellow onion sliced
  • 1 tbsp unsalted butter
  • 4 oz slab bacon cut into small pieces
  • 1/2 cup Gruyere shredded
  • 1 cup heavy cream
  • TT kosher salt
  • TT black pepper
  • 2 large eggs
  • TT pepper
  • TT thyme
Instructions
 
For the tart dough:
  • To start the pastry crust, you want to combine flour and salt, and the best way to do so is by using a food processor.
    Once the dry ingredients are combined, add the butter until you get a cohesive mixture.
  • Once the salt, flour, and butter are thoroughly mixed, you can add the ice water to form a soft dough.
    You want to use ice water instead of room temperature water, as it will help the butter stay cold instead of melting into the dough.
    This step will make the pie crust crunchier and flakier.
  • Transfer the dough onto a surface dusted with a little bit of flour, and start kneading it to get a flexible dough.
    In case you notice the dough is crumbly, you may want to add a bit more water to be able to knead it well.
  • Wrap the dough into a piece of plastic wrap, making sure to seal it tightly. Let it sit in the fridge overnight, but if you don't have that much time, it should rest for at least an hour.
    The dough should become firm, which will make it a lot easier for you to form a crust.
  • To shape the dough, you want to lightly dust a surface with some flour, then transfer it onto the surface.
    The dough should have an oval shape, 11-inch round, and approximately 1/8 inch thick.
  • It is recommended to bake the buttery crust in a 9-inch tart pan with a removable bottom and fluted edges, which will make it much easier to form the desired shape.
    Place the dough into the pan, making sure there's an overhang of dough around the edges for that perfect crust.
    Make sure to press the dough into the fluted edges of the tart pan. Go over the top of the sides with a rolling pin to detect and remove any excess dough.
    Use a fork to poke holes all over the bottom part of the dough, including the sides, and let the dough sit for 30 minutes.
  • Set your oven to 375°F and let it preheat while the dough is resting. Also, make sure to position the oven rack in the lower third portion of the oven.
    After 30 minutes, cover the crust with some parchment paper and add pie weights or rice on top.
    Once the oven is ready, bake your quiche crust for about 40 minutes, or until you're satisfied with the color and the crunchiness.
  • Keep in mind that you don't want to let the crust get too dry, as you'll take it out of the oven after about 40 minutes to remove the pie weights and the parchment paper.
    Once you've removed them, let the crust bake for additional 15 minutes. After 15 minutes, your buttery crust should come out golden brown and perfectly crunchy.
    Let the crust rest for about 30 minutes after taking it out of the oven which will allow it to cool.
For the quiche filling:
  • Heat up a skillet over medium heat, then add 1/2 cup of water, butter, diced onion, and 1/2 teaspoon of salt.
    Cook the onions for about 30 minutes, or until they become soft and fragrant.
  • In another skillet, cook the bacon over low heat, making sure not to let it burn. Once the bacon is golden and crispy, transfer them to a pan with sauteed onions.
    Season the mixture with 1/2 teaspoon of pepper and 1 teaspoon of thyme.
  • Now it is time to combine the filling and the crust you've previously made and allowed it to cool down completely.
    Transfer the bacon and onion mixture to the bottom of the crust, then add the shredded Gruyere on top.
  • Grab a bowl and combine eggs, heavy cream, and 1/2 teaspoon of salt to create a mixture, then pour it over the crust with the filling.
    Add a bit more thyme on top, then bake the quiche at 375°F for about 30 minutes.
    You also want to make sure that the quiche has cooled for at least 30 minutes before serving it.
Nutrition
Calories: 496kcalCarbohydrates: 13gProtein: 17gFat: 42gCholesterol: 186mgSodium: 957mgPotassium: 270mg
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