Perfectly flaky and savory, Ina Garten’s Quiche is a winning dish for any occasion.
Whenever I’m in hostess mode, I usually prefer to stick to dishes that I’ve made before. It’s risky, after all, to make a new dish for a party when you’re unsure of the outcome. But having tried a number of Ina Garten’s recipes in the past, all with stellar results, I decided to try her quiche recipe for a brunch that I was hosting. Visually, it turned out stunning and definitely looked fancy on the table. However, since you can’t exactly cut into a quiche to taste it before serving, I started to get a bit nervous as I was plating it. Thankfully, my fears were quickly quelled by the sound of “mmmm” happening around me as people began eating. They were soon followed by “This quiche is amazing!” and “Can I have the recipe, please?”
There’s a reason the Barefoot Contessa has been a fixture in the food world for so long—she knows how to pair complex flavors beautifully while also keeping her recipes simple for the masses to replicate at home. Anytime I’ve made one of her recipes, it always turns out incredibly delicious and makes me feel more accomplished in the kitchen.
This quiche is essentially a quiche Lorraine, since it contains bacon, onions, and Gruyère cheese. It’s incredibly rich from the cheese and cream, with a slight sweetness from the onions. Plus, the bacon gives it a hint of smokiness, and the pie crust is delightfully flaky. It can be served hot, warm, or cold—and for breakfast, lunch, or dinner. It’s seriously so versatile and tasty!
Is Ina Garten’s Quiche Healthy?
This quiche contains butter, heavy cream, and bacon, so it’s not exactly a “healthy” recipe. It’s high in both fat and sodium. Therefore, it’s best to enjoy it in moderation. On the bright side, it is high in protein, thanks to the eggs, and the cheese and cream are a good source of calcium. You can also make this recipe vegetarian by omitting the bacon or using a plant-based bacon substitute. It’s also easy to make this quiche gluten-free by using a gluten-free pie crust. Also, you can add more vegetables and herbs (see ideas below) to enhance the nutritional value a bit more.
A Few Flavor Variations To Try
Don’t get me wrong, this is Ina Garten’s recipe, so you can trust that it’s flawless as is. However, it’s always fun to experiment with different flavors, and the beauty of a quiche is that it’s totally customizable. If you’d like to add more veggies, try adding a cup of fresh spinach to the onions while cooking. Or, consider adding one cup of trimmed, chopped asparagus. You could also add a quarter-cup of chopped sun-dried tomatoes to add a bit of brightness or one cup of chopped artichoke hearts for extra heartiness. Love a classic broccoli cheese quiche? Add in two cups of chopped fresh broccoli and swap out the Gruyère cheese with cheddar cheese. Also, in addition to thyme, try adding basil, chives, or parsley to the egg mixture to enhance the flavor.
How Do I Store Leftovers?
If the whole quiche isn’t consumed in one sitting, let it cool completely and then store it in an airtight container. It might make it easier to store by slicing it into individual portions first. The quiche will stay good in the fridge for up to 4 days. You can also store any leftover quiche (or an entire quiche that you made ahead) in the freezer for up to 3 months—just be sure to wrap it tightly with plastic wrap or aluminum foil first and place it in an airtight freezer-safe container. Allow it to thaw in the fridge overnight. To reheat, cover it with foil and bake at 350°F for about 30 minutes until the center is warmed through.
Serving Suggestions
Since quiche can be quite filling on its own, my favorite way to enjoy it is for lunch or dinner with a simple Tossed Salad. However, this Strawberry Salad or Spring Salad would also be equally delicious pairings.
If you’re craving a heartier meal or would like to serve it for brunch, consider pairing your quiche with Air-Fryer Breakfast Potatoes, Hashbrown Casserole, or Roasted Red Potatoes. A nice bowl of soup would also pair beautifully with this quiche, including this Instant Pot Tomato Soup or Green Pea Soup.
Ingredients
- 1 pastry crust homemade or store-bought
- 1 tablespoon unsalted butter
- 1 yellow onion thinly sliced
- Salt and pepper to taste
- 4 ounces bacon cut into 1/2 inch pieces
- 5 ounces shredded Gruyère cheese
- 1 1/4 cups heavy cream
- 3 large eggs
- 2 teaspoons fresh thyme leaves
Instructions
- Roll out the pastry crust on a lightly floured surface to an 11-inch round, about 1/8-inch thick. Fit it into a tart pan with a removable bottom, pressing into the edges and trimming the excess dough. Chill for 30 minutes.
- Preheat the oven to 375°F.
- Line the chilled crust with parchment paper and fill with pie weights. Bake on a baking sheet until the edges are golden, about 15 minutes.
- Remove the weights and parchment, and bake the crust for another 15 minutes until set. Let it cool.
- Melt the butter in a pan, add the onions, season with salt, and cook until soft and the water has evaporated.
- In a separate skillet, cook the bacon until crisp. Combine with the onions, season with pepper, and spread the mixture in the tart shell. Top with Gruyère cheese.
- Whisk the eggs and cream together, pour over the tart filling, and sprinkle with thyme.
- Bake the quiche until set, about 30 minutes. Let it cool for 30 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
There is no water in the recipe ingredients that is called for in the instruction?
Hi Carol, there might be some confusion here. I was talking about the water naturally present in the onions to evaporate as they are cooked down, not adding any as a separate ingredient. Hope that makes sense.