Name: Ina Garten Quiche Lorraine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6
Cuisine: French
Ingredients: 1 ¼ cups all-purpose flour; 1 stick (1/2 cup) cold unsalted butter, diced; ¼ teaspoon salt; 3-4 tablespoons ice water; 6-8 slices bacon, cooked and crumbled; 1 cup Gruyère cheese, grated; 4 large eggs; 1 ½ cups heavy cream; ¼ teaspoon nutmeg; Salt and pepper to taste

Ina Garten’s Quiche Lorraine is a classic French dish that combines a rich, buttery crust with a savory filling of eggs, cream, crispy bacon, and cheese. Perfect for brunch, lunch, or even dinner, this quiche is both elegant and comforting. Ina’s version of this timeless dish brings out the best in simple ingredients, making it a versatile option for any meal.

What is Ina Garten Quiche Lorraine?

Ina Garten’s Quiche Lorraine is a savory pie filled with a creamy custard base of eggs and cream, combined with crispy bacon and Gruyère cheese. The filling is baked inside a buttery, flaky pie crust until golden and set. This quiche is an indulgent yet simple dish that’s perfect for any occasion.

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Why You Should Try This Recipe

Classic and Elegant: Quiche Lorraine is a traditional dish with rich flavors that make it ideal for special occasions or weekend brunch.
Customizable: While the traditional filling includes bacon and cheese, you can easily add vegetables or other proteins to suit your taste.
Make-Ahead Friendly: The quiche can be made in advance and reheated, making it a convenient option for entertaining or meal prep.

Perfect for Brunch: This dish is a fantastic centerpiece for any brunch spread, pairing well with salads and light sides.

Ingredients Needed to Make Ina Garten Quiche Lorraine

For the Crust:

1 ¼ cups all-purpose flour
1 stick (1/2 cup) cold unsalted butter, diced

¼ teaspoon salt
3-4 tablespoons ice water

For the Filling:

6-8 slices bacon, cooked and crumbled

1 cup Gruyère cheese, grated
4 large eggs
1 ½ cups heavy cream

¼ teaspoon nutmeg
Salt and pepper to taste

Instructions to Make Ina Garten Quiche Lorraine

Step 1: Make the Crust

Combine flour and butter: In a food processor, pulse the flour, salt, and cold diced butter until the mixture resembles coarse crumbs.

Add ice water: Slowly add the ice water, one tablespoon at a time, and pulse until the dough begins to come together. Be careful not to overmix.
Chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

Cook the bacon: While the dough chills, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces.

Grate the cheese: Grate the Gruyère cheese and set it aside.
Whisk the eggs and cream: In a medium bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until fully combined.

Step 3: Assemble the Quiche

Roll out the dough: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Gently press the dough into the dish, trimming the edges as needed.

Blind bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake the crust for 15 minutes, then remove the weights and bake for another 5 minutes until lightly golden.
Add the filling: Spread the crumbled bacon and grated Gruyère cheese evenly over the bottom of the crust. Pour the egg and cream mixture on top.

Step 4: Bake the Quiche

Bake the quiche: Place the quiche in the preheated oven and bake for 35-40 minutes, or until the filling is set and the top is golden brown.

Cool slightly: Let the quiche cool for 10 minutes before slicing and serving.

What Goes Well with Ina Garten Quiche Lorraine

Green Salad: A light green salad with a lemon vinaigrette pairs beautifully with the rich flavors of the quiche.
Roasted Vegetables: Serve with roasted asparagus or sautéed spinach for a more substantial meal.

Fresh Fruit: A simple bowl of fresh berries or a fruit salad complements the savory quiche.
Crusty Bread: Offer a side of crusty bread or a baguette to soak up the creamy quiche filling.

Essential Tips for Perfecting Ina Garten Quiche Lorraine

Cold butter for the crust: Using cold butter and water helps create a flaky, buttery crust. Be sure not to overwork the dough.

Blind bake the crust: Pre-baking the crust helps prevent a soggy bottom and ensures it stays crisp.
Use heavy cream: For a rich and creamy filling, heavy cream is essential. Avoid using milk as it may not set as well.
Don’t overbake: Remove the quiche from the oven when the center is just set. It will continue to firm up as it cools.

Variations of Ina Garten Quiche Lorraine

Vegetable Quiche: Add sautéed vegetables like mushrooms, spinach, or leeks for extra flavor and texture.
Cheese Swap: Use Cheddar, Swiss, or Emmental cheese in place of Gruyère for a different flavor profile.
Ham Quiche: Replace the bacon with diced ham for a hearty alternative.

Herb Quiche: Add fresh herbs like chives, parsley, or thyme to the egg mixture for a burst of freshness.

Storing Ina Garten Quiche Lorraine: Best Practices

Refrigerate leftovers: Store any leftover quiche in an airtight container in the refrigerator for up to 3 days.
Freeze for later: You can freeze the baked quiche by wrapping it tightly in plastic wrap and foil. Freeze for up to 2 months, and thaw in the refrigerator before reheating.

Label and date: Be sure to label and date the quiche if freezing, to track freshness.

Reheating Ina Garten Quiche Lorraine: Best Practices

Oven method: Reheat the quiche in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through.
Microwave option: For a quicker option, heat individual slices in the microwave on medium power for 1-2 minutes, though this may soften the crust.

Avoid overheating: Overheating can dry out the quiche, so warm just until heated through.

How Can I Make Ina Garten Quiche Lorraine Healthier?

To make Ina Garten’s Quiche Lorraine healthier, consider these adjustments:

Use half-and-half instead of cream: Swap heavy cream for half-and-half to reduce the fat content while maintaining richness.

Add vegetables: Include sautéed spinach, zucchini, or mushrooms to increase the fiber and nutrient content.
Lean bacon: Opt for turkey bacon or a leaner cut of bacon to reduce saturated fat.
Whole-wheat crust: Make the crust with whole-wheat flour for added fiber and a healthier base.

Nutrition Value (Per Serving)

Calories: 430
Protein: 18g
Carbohydrates: 24g

Fat: 32g
Saturated Fat: 16g
Cholesterol: 190mg

Sodium: 580mg
Fiber: 1g
Sugar: 2g

FAQs

Can I make quiche Lorraine ahead of time?

Yes, quiche Lorraine can be made ahead of time. You can prepare and bake the quiche, then refrigerate it for up to 3 days. Reheat it in the oven at 350°F (175°C) for about 10-15 minutes before serving.

Can I freeze quiche Lorraine?

Yes, quiche Lorraine freezes well. Allow it to cool completely after baking, then wrap it tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Why is my quiche soggy?

A soggy quiche is often caused by not blind-baking the crust before adding the filling. Pre-baking the crust ensures that it stays crisp. Another reason could be too much moisture from the filling, so make sure any vegetables are cooked and drained before adding them to the quiche.

How do I keep my quiche from getting too brown on top?

To prevent the top of your quiche from browning too much, you can cover it loosely with aluminum foil during the last 10-15 minutes of baking. This will protect the surface while allowing the quiche to finish cooking.

Final Words

Ina Garten’s Quiche Lorraine is a classic dish that brings a touch of elegance to any meal. With its rich, creamy filling and flaky crust, this quiche is both comforting and impressive. Whether you’re hosting a brunch or looking for a simple yet satisfying meal, this quiche is sure to become a favorite in your home.

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