Easy Ina Garten Quiche Lorraine Recipe: Flawless French Classic

Quiche lorraine transforms ordinary ingredients into a culinary masterpiece that whispers comfort and elegance.

Classic French cuisine meets home cooking in this delectable savory tart bursting with rich flavors and creamy textures.

Delicate pastry cradles a luxurious blend of smoky, salty, and smooth components that dance together harmoniously.

Sophisticated yet approachable, this dish welcomes both novice and experienced cooks to create something truly special.

Hearty and indulgent, quiche lorraine offers a perfect balance of crisp crust and silky custard-like filling.

Professional chefs and home cooks appreciate its versatility for breakfast, brunch, or light dinner.

Each slice promises a symphony of taste that celebrates simple, high-quality ingredients working in delightful harmony: get ready to fall in love.

Why Ina Garten’s Quiche Lorraine Is a Brunch Staple

• Crafting Buttery Perfection: The homemade crust delivers a rich, flaky texture that elevates this quiche from ordinary to extraordinary, making every bite a luxurious experience.
• Layered Flavor Explosion: Crispy bacon, caramelized onions, and melted Gruyere cheese create a complex taste profile that balances salty, sweet, and savory notes in one delightful dish.
• Master-Level Weekend Cooking: This recipe offers a sophisticated cooking adventure that transforms basic ingredients into an impressive meal, perfect for showcasing culinary skills without requiring professional training.
• Versatile Crowd-Pleaser: Whether served for brunch, lunch, or dinner, this quiche adapts beautifully to different occasions, impressing guests with its elegant presentation and delectable taste.

All You Need for Ina Garten Quiche Lorraine

• All-Purpose Flour: A key foundation for the flaky and tender quiche crust, best when fresh and stored in a cool, dry place.
• Salt: Enhances the overall flavor and helps control gluten development in the dough.
• Unsalted Butter: Provides rich, buttery flavor and creates flaky layers in the crust, should be cold for best results.
• Ice Water: Helps bind the dough together without overworking the flour, keeping the crust tender.

• Bacon: Adds smoky, savory flavor and crispy texture to the quiche, look for high-quality thick-cut varieties.
• Yellow Onions: Brings sweet and aromatic notes when slowly cooked, providing depth to the filling.
• Fresh Thyme: Introduces a subtle herbal flavor that complements the bacon and onions.
• Gruyere Cheese: Offers a nutty, complex taste and melts beautifully, traditional for authentic Quiche Lorraine.

• Heavy Cream: Creates a rich, smooth custard base with luxurious mouthfeel and decadent flavor.
• Large Eggs: Bind the custard together and provide structure, freshness is key for best results.
• Salt: Balances and enhances the overall flavor profile of the quiche.

Steps to Make Ina Garten Quiche Lorraine

Step 1: Create Flaky Pastry Dough

Grab your food processor and toss in flour and salt. Add cold butter and pulse until the mixture looks like coarse cornmeal. Slowly pour in of ice water, pulsing until the dough forms. Add extra water if needed. Shape the dough into a smooth disc and chill in the refrigerator for 1 hour.

Step 2: Shape Crisp Crust

Pull out the chilled dough and roll it into an 11-inch round. Carefully transfer to a 9-inch tart pan. Trim excess edges and prick the bottom with a fork. Pop back into the refrigerator for 30 minutes to firm up.

Step 3: Pre-Bake Crust Foundation

Heat oven to 375°F. Line the crust with parchment paper and fill with pie weights. Bake for 40 minutes. Remove weights and continue baking for 15 more minutes until golden. Let cool completely.

Step 4: Prepare Delicious Filling

• Cooked onions
• Crispy bacon
• Fresh thyme

Spread this mixture across the pre-baked crust. Sprinkle a generous layer of Gruyere cheese on top.

Step 5: Finish and Bake Quiche

• Heavy cream
• Eggs
• Salt

Gently pour the creamy mixture over the filling in the crust. Bake for 30 minutes until set and lightly golden. Allow the quiche to cool for at least 30 minutes before slicing and serving.

Pro Tips for Ina Garten Quiche Lorraine

• Slice with Finesse: Rest the quiche for 10-15 minutes after baking to help custard set perfectly and achieve clean, elegant cuts.
• Prep Like a Pro: Assemble filling ingredients and blind-bake crust ahead of time, streamlining your cooking process for stress-free entertaining.
• Transform with Thyme: Add fresh garden herbs to elevate flavor complexity and introduce unexpected culinary depth.
• Render Bacon Beautifully: Cook bacon slowly over medium-low heat, allowing fat to melt gradually and create crispy, flavor-packed bits.
• Cheese Champion Strategy: Select aged Gruyere with robust, nutty undertones that intensify the quiche's overall taste profile and authenticity.

Storing Ina Garten Quiche Lorraine

• Cool Completely First: Allow the quiche to reach room temperature before storing. Cooling prevents condensation, which can make the crust soggy and compromise texture. Leaving it out for about 30-45 minutes ensures optimal storage conditions.
• Protective Wrapping Method: Use multiple layers of protection to maintain freshness. Start with plastic wrap directly touching the quiche surface, creating an airtight seal. Next, wrap aluminum foil around the entire quiche for additional moisture protection. This double-layer technique prevents flavor absorption from other refrigerator items and helps preserve the quiche's delicate taste.
• Smart Refrigeration Strategy: Position the quiche in the coldest part of your refrigerator, typically the back shelf. Keep it away from strong-smelling foods to prevent flavor transfer. Store for maximum 3-4 days, checking for any signs of spoilage before reheating.

Fun Variations on Ina Garten Quiche Lorraine

• Vegetarian Quiche Delight: Replace bacon with roasted bell peppers, zucchini, and spinach for a colorful, meat-free version packed with garden-fresh vegetables and robust flavors.
• Spicy Southwestern Quiche: Swap Gruyere with pepper jack cheese and add jalapeños, corn, black beans, and cilantro to create a zesty, bold alternative that brings Mexican-inspired warmth to the classic recipe.
• Mediterranean Herb Quiche: Incorporate crumbled feta cheese, sun-dried tomatoes, kalamata olives, and fresh oregano for a tangy, Mediterranean-style quiche with vibrant Mediterranean ingredients that transport your taste buds.
• Smoked Salmon Quiche: Substitute bacon with flaked smoked salmon, add dill, and use cream cheese alongside Gruyere for an elegant, rich version perfect for brunch or special occasions.

Looking Back at Ina Garten Quiche Lorraine

Quiche Lorraine emerges as a culinary masterpiece that transcends ordinary breakfast fare.

French regions whisper tales of its rich heritage and comforting warmth.

Ina Garten’s refined recipe elevates this classic dish with meticulous technique and premium ingredients.

Layers of crisp bacon, caramelized onions, and creamy Gruyere create a sensory symphony on your palate.

Flaky pastry cradles savory fillings, promising a luxurious dining experience that lingers long after the last bite.

Such sophisticated simplicity beckons passionate cooks to explore, savor, and share this remarkable creation – go ahead, snap that perfect photo, tag fellow food enthusiasts, and spread deliciousness across social platforms.

Ina Garten Quiche Lorraine Recipe

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4.6 from 26 reviews

• Total Time: 2 hours
• Yield: 6 1x

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Description

Ina Garten’s Quiche Lorraine brings French culinary elegance to your breakfast table with rich, creamy eggs and crispy bacon nestled in a buttery, flaky crust. Guests will savor each silky bite of this classic Parisian-inspired dish that promises comfort and sophisticated flavor in every slice.

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Ingredients

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Pastry Ingredients:

• 1 cup (240 ml) all-purpose flour
• 1 pinch kosher salt
• 1 stick (8 tablespoons or 113 grams) cold unsalted butter, cut into small pieces
• 3 to 5 tablespoons (45 to 75 ml) ice water

Filling Ingredients:

• 4 ounces (113 grams) slab bacon, cut into ½-inch pieces
• 1 small yellow onion, thinly sliced
• ½ cup (50 grams) shredded Gruyere
• 2 teaspoons fresh thyme leaves
• 1 pinch kosher salt
• 1 pinch freshly ground black pepper

Liquid Ingredients:

• 1 cup (240 ml) heavy cream
• 2 large eggs
• 1 tablespoon (15 grams) unsalted butter

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Instructions

1. Craft the pastry foundation by combining all-purpose flour and salt within a food processor. Incorporate cold unsalted butter and pulse until the mixture resembles coarse breadcrumbs. Gradually introduce 3 tablespoons (45 milliliters) of ice water, pulsing until the dough coheres. If the mixture seems dry, add minimal additional water. Form the dough into a compact disc and refrigerate for a minimum of 60 minutes to allow gluten to relax and butter to solidify.
2. Retrieve the chilled dough and roll it into an 11-inch (28-centimeter) circular shape. Gently transfer the dough into a 9-inch (23-centimeter) tart pan, carefully pressing into the edges and corners. Trim any overhanging edges and create small perforations across the surface using a fork to prevent unwanted rising. Return the prepared crust to the refrigerator for 30 minutes to firm up.
3. Position the oven rack in the middle position and preheat to 375°F (190°C). Line the chilled crust with parchment paper and fill with ceramic pie weights or dried beans to prevent excessive rising. Bake for 40 minutes, then carefully remove the weights and parchment. Continue baking for an additional 15 minutes until the crust achieves a golden-brown appearance. Allow the crust to cool completely.
4. While the crust bakes, prepare the filling components. In a skillet, melt butter and sauté diced onions with a pinch of salt and a splash of water until they become translucent and softened. In a separate pan, cook chopped bacon until crisp and uniformly browned. Combine the caramelized onions, crispy bacon, and fresh thyme leaves. Distribute this savory mixture evenly across the pre-baked crust and generously sprinkle grated Gruyere cheese over the top.
5. In a mixing bowl, whisk together heavy cream, large eggs, and a measured amount of salt until thoroughly combined. Carefully pour the custard mixture over the bacon and onion layer, ensuring an even distribution. Transfer the assembled tart to the preheated oven and bake for approximately 30 minutes, or until the filling is set and exhibits a slight wobble at the center. Remove from the oven and allow the quiche to rest and stabilize for at least 30 minutes before slicing and serving.

Notes

• Prepping ahead saves time and reduces stress when entertaining guests.
• Freezing individual slices provides quick meal options for busy weeknights.
• Customize the filling with seasonal vegetables or your favorite cheese combinations.
• Room temperature ingredients ensure a smoother, more consistent custard mixture.
• Experiment with different herb blends to create unique flavor profiles.

• Prep Time: 1 hour 10 minutes
• Cook Time: 1 hour 25 minutes
• Category: Breakfast, Lunch, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 465 kcal
• Sugar: 1 g
• Sodium: 350 mg
• Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: 15 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 9 g
• Cholesterol: 150 mg