Prime Rib Recipe Ina Garten

Ina Garten Quiche

This Ina Garten Quiche Recipe is one of my favorites, it 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.

This Ina Garten base quiche recipe and it's all baked in a super flaky homemade pie crust, however, you can use a pre-made crust if you want to, what I like about it is that you can add whatever you want to it like feta cheese, ham, white cheddar cheese, crab meat, or spinach.

Try More Ina Garten Recipes:

Ina Garten Panzanella
Thanksgiving Turkey Breast Ina Garten
Ina Garten Gravy

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What is Ina Garten Quiche?

This Ina Garten 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, it can include also many other ingredients 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 that we will be making has a decent amount of it, 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'll be using is super cold, as it will help keep the butter cold so it doesn't melt and you end up with flakier pie crust.
Eggs: Pasture-raised eggs are best you should go for that.
Heavy cream: Whipping cream works great as well.
Bacon: feel free to use your leftover ham as well from a ham roast, ham steak, thick-cut deli ham, or pre-cut cubed ham.
Shredded cheese: We will be using gruyere, but cheddar or swiss are great options too.
Yellow onions: We will be using it for this Ina Garten Quiche recipe, however, you can use green onion as well.
Salt and pepper: Season to taste.

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

Yes, if you don't want to bother yourself by making this homemade crust for your Ina Garten Quiche, then you can simply use a store-bought crust, and here are tips if you are going to do that:

Make sure to thaw your store-bought crust for at least 10 minutes, then with the use of a fork, 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 Tbsp water 1 Tbsp flour, bake a minute longer.

Can I make Ina Garten Quiche without a crust?

Yes, you can make this Ina Garten Quiche without a crust, and here is what you need to do:

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

How To store Ina Garten Quiche in the fridge?

Start by allowing your Ina Garten Quiche to cool to room temperature before going any further.
Next, you want to wrap the top of your Quiche with foil then place it in the refrigerator.
Properly stored, your Quiche can last for up to 3-4 days in the fridge.

Ina Garten CookBooks

How to store Ina Garten Quiche in the freezer?

Make sure your Ina Garten Quiche has cooled down to room temperature.
Wrap your Quiche with foil then place it in an airtight container then into the freezer.
Properly stored your Quiche can last for up to 3 months in the freezer.

What to Serve with Ina Garten Quiche?

Potato Leek Soup
Greek Salad
Roasted Potatoes
Shrimp Tempura Rolls
French Potato Salad
Tomato Salad or Avocado Salad
Tomato Basil Soup
Sweet Potato Roll Sushi

Ina Garten Quiche Ingredients

Pastry Crust:

1 cup all-purpose flour, plus more for dusting
Kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into 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
4 ounces slab bacon, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves
1/2 cup shredded Gruyere (about 2 ounces)
1 cup heavy cream
2 large eggs

Ina Garten Quiche Instructions

For the pastry crust:

Start by pulsing both the flour and 1/2 teaspoon salt in a food processor until combined, then add butter and pulse until the flour looks like cornmeal.
Next, sprinkle in 3 tablespoons of ice water and start pulsing until your dough begins to come together.
Now, you want to pinch your dough with your fingers to make sure it does hold together, if not then add up to 2 more tablespoons of ice water, 1 tablespoon at a time, and pulse again.
When it's ready, transfer your dough to a sheet of plastic wrap and pat it into a disc then wrap it tightly and place in the fridge until firm, let it sit there for at least 1 hour and preferably overnight.
At this point, you need to lightly flour a working surface then roll your dough into an 11-inch round, about 1/8 inch thick.
After that, go ahead and center your dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around.
Now, press your dough into the edges of the pan and the fluted sides, then roll the rolling pin over the top and cut off any extra dough, you can discard extra.
Next, you want to poke the bottom alongside the sides all over with the use of a fork, let it chill for about 30 minutes until completely cold.
Meanwhile, go ahead and position an oven rack in the lower third of your oven and preheat it to 375 degrees F.
Press a piece of parchment over your chilled crust, then fill it up with either pie weights, raw beans, or rice, then put the pan on a baking sheet.
Bake your crust for about 40 minutes until it turns golden around the edges.
When it's done, carefully remove the parchment and weights then return it to the oven in order to bake it for another 15 minutes until the crust is dry and slightly golden.
Finally, allow your crust to cool completely for about 30 minutes.

For the filling:

In a medium skillet, combine butter, onion, 1/2 teaspoon salt, and 1/2 cup water.
Cook everything over medium-low heat for about 30 minutes while stirring occasionally, until the onions are completely softened and all the water has evaporated.
Meanwhile, go ahead cook your bacon in a separate medium skillet over medium-low heat for about 10-15 minutes, stirring, until the fat has rendered and the bacon is crisp.
When the onion is cooked and ready, add the bacon to it with the use of a slotted spoon, then stir in 1 teaspoon of thyme and 1/2 teaspoon pepper.
Now, you want to spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere.
Next, in a medium bowl, whisk together the cream, eggs and 1/2 teaspoon salt until well combined.
When it's done, pour your cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
Bake your Ina Garten Quiche on the baking sheet for about 30 minutes until set and golden.
Make sure to let your Quiche cool for at least 30 minutes before serving.

Recipe Variations

There are so many ways to make this Ina Garten Quiche, you can omit the bacon then stir in one of these options into the egg mixture instead:

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

Try More Recipes:

Aguachile Recipe
Telera Roll | Mexican Telera Bread
Air Fryer Nachos

Ina Garten Quiche Nutrition Facts

Amount Per Serving

Calories 496
Total Fat 42g
Saturated Fat 20g
Cholesterol 186mg
Sodium 957mg
Potassium 270mg
Total Carbohydrate 13g
Dietary Fiber 0.7g
Sugars 2.5g
Protein 17g
Vitamin A 20%
Vitamin C 0.6%
Calcium 4.4%
Iron 6.8%

Nutrition Facts Source: Source

Ina Garten Quiche

Cooking Method:Baking Cuisine:American Courses:Dessert

Description

Ina Garten Quiche

Ingredients

Pastry Crust:

1 cup all-purpose flour, plus more for dusting
Kosher salt
1 stick (8 tablespoons) cold unsalted butter, cut into 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
4 ounces slab bacon, cut into 1/2-inch pieces
2 teaspoons fresh thyme leaves
1/2 cup shredded Gruyere (about 2 ounces)
1 cup heavy cream
2 large eggs

Instructions

For the pastry crust:

Start by pulsing both the flour and 1/2 teaspoon salt in a food processor until combined, then add butter and pulse until the flour looks like cornmeal.
Next, sprinkle in 3 tablespoons of ice water and start pulsing until your dough begins to come together.
Now, you want to pinch your dough with your fingers to make sure it does hold together, if not then add up to 2 more tablespoons of ice water, 1 tablespoon at a time, and pulse again.
When it's ready, transfer your dough to a sheet of plastic wrap and pat it into a disc then wrap it tightly and place in the fridge until firm, let it sit there for at least 1 hour and preferably overnight.
At this point, you need to lightly flour a working surface then roll your dough into an 11-inch round, about 1/8 inch thick.
After that, go ahead and center your dough in a 9-inch fluted tart pan with removable bottom, with an even overhang of dough all around.
Now, press your dough into the edges of the pan and the fluted sides, then roll the rolling pin over the top and cut off any extra dough, you can discard extra.
Next, you want to poke the bottom alongside the sides all over with the use of a fork, let it chill for about 30 minutes until completely cold.
Meanwhile, go ahead and position an oven rack in the lower third of your oven and preheat it to 375 degrees F.
Press a piece of parchment over your chilled crust, then fill it up with either pie weights, raw beans, or rice, then put the pan on a baking sheet.
Bake your crust for about 40 minutes until it turns golden around the edges.
When it's done, carefully remove the parchment and weights then return it to the oven in order to bake it for another 15 minutes until the crust is dry and slightly golden.
Finally, allow your crust to cool completely for about 30 minutes.

For the filling:

In a medium skillet, combine butter, onion, 1/2 teaspoon salt, and 1/2 cup water.
Cook everything over medium-low heat for about 30 minutes while stirring occasionally, until the onions are completely softened and all the water has evaporated.
Meanwhile, go ahead cook your bacon in a separate medium skillet over medium-low heat for about 10-15 minutes, stirring, until the fat has rendered and the bacon is crisp.
When the onion is cooked and ready, add the bacon to it with the use of a slotted spoon, then stir in 1 teaspoon of thyme and 1/2 teaspoon pepper.
Now, you want to spread the onion mixture in the bottom of the crust and sprinkle with the Gruyere.
Next, in a medium bowl, whisk together the cream, eggs, and 1/2 teaspoon salt until well combined.
When it's done, pour your cream mixture over the filling in the crust and top with the remaining 1 teaspoon thyme.
Bake your Ina Garten Quiche on the baking sheet for about 30 minutes until set and golden.
Make sure to let your Quiche cool for at least 30 minutes before serving.

Notes

There are so many ways to make this Ina Garten Quiche, you can omit the bacon then stir in one of these options into the egg mixture instead:
Spinach Quiche: Defrost 1 bag of spinach then ring dry to remove excess liquid.
Broccoli or Asparagus Quiche: Use 2 cups small chopped steamed of either broccoli or asparagus.
Mushroom Quiche: Slice 8 oz of mushrooms then saute them in butter or olive oil until shrunken and golden brown.

Servings 8

Amount Per Serving
Calories 496

% Daily Value *
Total Fat 42 g 65%

Saturated Fat 20 g 100%
Cholesterol 186 mg 62%
Sodium 957 mg 40%
Potassium 270 mg 8%
Total Carbohydrate 13 g 5%

Dietary Fiber 0.7 g 3%

Sugars 2.5 g
Protein 17 g 34%

Vitamin A 20%
Vitamin C 0.6%
Calcium 4.4%
Iron 6.8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.