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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.
4.67 from 3 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
  • 1 quiche pot
  • 2 skillets
  • 1 Cutting board
  • 1 Knife
  • mixing bowls
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
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.
Calories: 496kcalCarbohydrates: 13gProtein: 17gFat: 42gCholesterol: 186mgSodium: 957mgPotassium: 270mg