Anabelle Mclean Ina Garten’s Quiche Lorraine is a classic French-inspired dish featuring a rich, creamy custard with smoky bacon, savory cheese, and a flaky crust. Perfect for brunch, lunch, or even dinner, this quiche is a versatile and delicious recipe that’s sure to impress.
What is Ina Garten Quiche Lorraine?
Quiche Lorraine is a savory tart made with a buttery pastry crust filled with a custard of eggs, cream, and cheese, along with crispy bacon. Ina Garten’s version adds her signature touch of simplicity and elegance, making it easy to recreate at home.
Other Popular Recipes
- Ina Garten Gingerbread Cake
- Ina Garten Salted Caramel Brownies
- Barefoot Contessa Grapenut Pudding
- Ina Garten Apple Cinnamon Muffins
Reasons to Try Ina Garten Quiche Lorraine
- Elegant yet simple: Perfect for entertaining or a cozy family meal.
- Versatile dish: Ideal for breakfast, brunch, or dinner.
- Rich and creamy: The custard filling is perfectly balanced with bacon and cheese.
- Customizable: Add vegetables or swap cheeses for your personal touch.
- Make-ahead friendly: Prepare in advance and reheat when ready to serve.
Ingredients Needed to Make Ina Garten Quiche Lorraine
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/2 cup cold unsalted butter, diced
- 3–4 tablespoons ice water
For the Filling:
- 6 ounces thick-cut bacon, diced
- 1/2 cup finely chopped onion
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup grated Gruyère cheese
Instructions to Prepare Ina Garten Quiche Lorraine
Step 1: Prepare the Crust
- Combine dry ingredients: In a food processor, pulse together the flour, salt, and sugar.
- Add butter: Add the diced butter and pulse until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prebake the Crust
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: Roll the chilled dough into a 12-inch circle and fit it into a 9-inch tart pan with a removable bottom. Trim the edges.
- Blind bake the crust: Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes. Set aside to cool.
Step 3: Cook the Bacon and Onions
- Cook the bacon: In a skillet, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels.
- Sauté the onions: In the same skillet, cook the chopped onions in the bacon drippings until softened, about 5 minutes. Set aside.
Step 4: Prepare the Custard Filling
- Whisk the custard: In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
Step 5: Assemble the Quiche
- Layer the ingredients: Sprinkle the cooked bacon, sautéed onions, and grated Gruyère cheese evenly over the cooled crust.
- Add the custard: Pour the egg and cream mixture over the filling ingredients, ensuring it spreads evenly.
Step 6: Bake the Quiche
- Bake: Place the quiche in the preheated oven and bake for 35–40 minutes, or until the custard is set and the top is lightly golden.
- Cool: Allow the quiche to cool for 10–15 minutes before slicing and serving.
Step 7: Serve
- Slice and serve: Serve warm or at room temperature with a side salad or roasted vegetables.
What Goes Well With Ina Garten Quiche Lorraine
- Serve with a green salad: A light arugula or mixed greens salad complements the richness of the quiche.
- Pair with fresh fruit: A fruit salad adds a refreshing balance.
- Enjoy with a crusty baguette: Perfect for soaking up the creamy filling.
- Add a glass of wine: A crisp white wine like Chardonnay pairs beautifully.
- Include roasted vegetables: Roasted asparagus or Brussels sprouts make a great side.
Key Tips for Making Ina Garten Quiche Lorraine
- Keep the crust cold: Ensure the butter and water are cold to create a flaky crust.
- Prebake the crust: Blind baking prevents a soggy bottom.
- Use high-quality cheese: Gruyère adds a rich, nutty flavor that elevates the dish.
- Don’t overfill: Leave a little room at the top of the crust to prevent spillage.
- Test for doneness: The custard should be set but still slightly wobbly in the center.
Creative Variations of Ina Garten Quiche Lorraine
- Add vegetables: Include sautéed spinach, mushrooms, or bell peppers for extra flavor.
- Try different cheeses: Substitute Gruyère with cheddar, Swiss, or goat cheese.
- Make it vegetarian: Omit the bacon and add more vegetables or roasted tomatoes.
- Add herbs: Fresh thyme, chives, or parsley can enhance the flavor.
- Use store-bought crust: Save time by using a pre-made pie crust.
Storage Guidelines for Ina Garten Quiche Lorraine
- Refrigerate leftovers: Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for later: Freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating Tips for Ina Garten Quiche Lorraine
- Reheat in the oven: Warm slices in a 350°F (175°C) oven for 10–15 minutes for the best texture.
- Microwave for convenience: Heat individual slices in the microwave for 20–30 seconds.
FAQs
Can I use store-bought pie crust for Quiche Lorraine?
Yes, store-bought pie crust can be used to save time. Just blind-bake it as instructed to ensure it doesn’t become soggy when adding the filling.
How do I prevent my quiche from being watery?
To avoid a watery quiche, ensure you cook the bacon and onions thoroughly to remove excess moisture. Also, don’t skip blind baking the crust, which prevents the custard from soaking into it.
Can I make Quiche Lorraine ahead of time?
Yes, Quiche Lorraine can be made ahead. Bake it fully, let it cool, and refrigerate. Reheat in a 350°F (175°C) oven for 10–15 minutes before serving.
What can I substitute for Gruyère cheese in Quiche Lorraine?
You can substitute Gruyère with Swiss cheese, sharp cheddar, or Fontina for a similarly rich and creamy flavor.
Wrapping Up
Ina Garten’s Quiche Lorraine is a delicious and versatile dish that’s perfect for any occasion. With its flaky crust, creamy custard, and smoky bacon, this recipe is sure to impress your family and guests alike. Try it today and enjoy the timeless elegance of this classic French dish!
Other Ina Garten Recipes
- Ina Garten Orange Marmalade
- Ina Garten Chicken Satay
- Ina Garten Winter Minestrone Soup
- Ina Garten Chinese Chicken Salad
- Ina Garten Asian Grilled Salmon
Ina Garten Quiche Lorraine Recipe
Quiche Lorraine is a savory tart made with a buttery pastry crust filled with a custard of eggs, cream, and cheese, along with crispy bacon. Ina Garten’s version adds her signature touch of simplicity and elegance, making it easy to recreate at home.
- Prep Time: 30
- Cook Time: 45
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
Scale
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1/2 cup cold unsalted butter, diced
- 3–4 tablespoons ice water
For the Filling:
- 6 ounces thick-cut bacon, diced
- 1/2 cup finely chopped onion
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup grated Gruyère cheese
Instructions
Step 1: Prepare the Crust
- Combine dry ingredients: In a food processor, pulse together the flour, salt, and sugar.
- Add butter: Add the diced butter and pulse until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Prebake the Crust
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Roll out the dough: Roll the chilled dough into a 12-inch circle and fit it into a 9-inch tart pan with a removable bottom. Trim the edges.
- Blind bake the crust: Line the crust with parchment paper, fill it with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment, then bake for another 5 minutes. Set aside to cool.
Step 3: Cook the Bacon and Onions
- Cook the bacon: In a skillet, cook the diced bacon over medium heat until crisp. Remove with a slotted spoon and drain on paper towels.
- Sauté the onions: In the same skillet, cook the chopped onions in the bacon drippings until softened, about 5 minutes. Set aside.
Step 4: Prepare the Custard Filling
- Whisk the custard: In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth.
Step 5: Assemble the Quiche
- Layer the ingredients: Sprinkle the cooked bacon, sautéed onions, and grated Gruyère cheese evenly over the cooled crust.
- Add the custard: Pour the egg and cream mixture over the filling ingredients, ensuring it spreads evenly.
Step 6: Bake the Quiche
- Bake: Place the quiche in the preheated oven and bake for 35–40 minutes, or until the custard is set and the top is lightly golden.
- Cool: Allow the quiche to cool for 10–15 minutes before slicing and serving.
Step 7: Serve
- Slice and serve: Serve warm or at room temperature with a side salad or roasted vegetables.
