Ina Garten’s Quiche

This quiche lorraine inspired by Ina Garten is a savory French classic yet delectable recipe. It’s made from a rich, buttery, and flaky pie crust topped with a creamy, comforting savory egg custard. Serve with a fresh salad on the side.

Ina Garten Quiche

When I think of easy French dinner recipes, I immediately think of quiche lorraine. It’s filling, simple and so easy to make.

All you need are basic ingredients, 20 minutes of preparation, and you let the oven do the rest.

The best part? You can virtually add any ingredients you like to quiche recipes, such as spinach, asparagus, broccoli, feta cheese, or even seafood.

(This recipe is even one of my tricks to make my children eat vegetables!)

Pair this flavorful quiche with this barefoot contessa farro salad, this roasted potato soup, or even longhorn mushrooms.

My Adjustments

• Because Ina Garten doesn’t have a quiche lorraine recipe in her cookbooks, I’ll make a classic quiche Lorraine using an Ina Garten pie crust recipe. So basically, I used her homemade crust recipe as a base for my quiche.


• Then I used a traditional French quiche lorraine filling made from “lardons” (slab bacon), light cream, milk and gruyère with a nutty touch of nutmeg.

Print

Ina Garten Quiche Lorraine Recipe

• Prep Time20 min
• Cook Time40-50 min
• Total Time1 hr

• Servings6 to 8
• Yield1 quiche

Chilling (for dough): 30 min
Level: Intermediate

Ingredients

For the crust:

3 cups all-purpose flour (set some aside for dusting as well)

1 teaspoon sugar

1 teaspoon kosher salt

1 1/2 sticks (12 tablespoons) unsalted butter, chilled and cut

1/3 cup vegetable shortening, chilled

1/2 cup ice water

For the filling:

8 ounces slab bacon or ham cut into 1/2-inch pieces or lardons

1 cup shredded grated cheese (approx. 2 ounces)

1 cup light cream

1 cup milk

4 eggs

Kosher salt and freshly ground black pepper, to taste

Pinch of nutmeg

Equipment

Food processor or a medium bowl

Mixing bowl

Baking sheet

Plastic wrap

Rolling pin

Paring knife

Tart pan

Skillet or frying pan

Paper towel

Whisk

How To Make It

Making The Crust

Remove the butter from the fridge 1 hour before making the crust. Cut it into pieces and let it soften to room temperature.

Once butter is soft, add it to an electric mixer bowl along with the flour, sugar, shortening and salt. Beat at medium to high speed until the flour mixture has a sandy, crumbly texture. If you don’t have an electric mixer, you can mix by hand.

Slowly add the ice water until the mixture forms a dough. Form the dough into a disk. The size should be 3-6 inches around and 1/2 inch thick.

Wrap with plastic wrap and leave in the refrigerator for 30 minutes.

Preheat your oven to 350°F.

Grease the bottom of a round pie pan with the shortening or butter.

Remove dough from the refrigerator onto a flat, floured surface. Use a rolling pin to roll the dough into a circle. As you roll, rotate the dough a quarter of the way every few seconds to maintain an even shape.

Place the tart pan in the center of the dough, and ensure the dough extends 2 inches past the edge. Ensure that the dough is even all the way around the edge. Transfer the dough to the tart pan.

Press the dough into the walls of the pan with your fingers. Make sure it is snug against the edges and bottom. Do not pull or stretch the dough as it might tear.

Leave 1/4 inch of excess dough over the edge, and trim the rest with a paring knife. Fold the excess dough over the rim of the pan. This will ensure the crust holds its shape while it bakes.

Preparing The Custard

Cook bacon over medium-high heat until crispy.

Use a slotted spoon to move the bacon and sprinkle bacon evenly at the bottom of the crust.

Use a spoon and sprinkle bacon evenly at the bottom of the crust.

Add eggs, milk, cream, salt, pepper and nutmeg to a mixing bowl. Whisk together until combined.

Pour egg mixture over the bacon. Fill until 1/2 inch away from the top of the pan.

Sprinkle with grated cheese.

Place the tart pan in the oven and bake for 40-50 minutes until the crust is golden brown. Serve hot.

Easy Tips

• Let the crust rest in the fridge for about 30 minutes before you roll it out. This prevents the butter from melting and your dough from becoming a sticky mess.


• Use flour for thickening. If your egg mixture is too runny, try adding a tablespoon of flour.


• You can also skip the pie crust. The filling or savory egg custard is still cooked in a round tin that you can easily cut into slices. This is a great option if you want a meal with less carbohydrates. If you choose to go crustless, make sure you line your baking tin with parchment paper to avoid sticking.
  


• Fresh thyme, basil, parsley and chives are great additions to this quiche Lorraine recipe. In fact, herbs are the perfect easy way to add variation and pack extra flavor. Just blitz in the food processor and add to your egg and cream mixture.
  


• Make a creamless version. Replace the light cream with a milk and cornstarch mixture. Add 2 tablespoons of cornstarch to one cup of milk to make the equivalent of 1 cup of cream.
  

Try These Next!

• Ina Garten Spinach Pie

Did You Try My Recipe?

Let me know in the comment section and don’t forget to rate the recipe ⭐⭐⭐⭐⭐