Sarra This Ina Garten Quiche Lorraine Recipe is a rich and creamy recipe, which is made with smoky bacon and nutty Gruyère cheese. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.
Jump to RecipeIna Garten Quiche Lorraine Recipe Ingredients
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
How To Make Ina Garten Quiche Lorraine
- Make the Dough: In a food processor, pulse the flour, salt, and sugar. Add the cold, diced butter and pulse until the mixture looks like coarse crumbs. Add ice water, 1 tablespoon at a time, pulsing until the dough just begins to form a ball.
- Chill the Dough: Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to let the gluten relax.
- Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll the chilled dough into a 12-inch circle and press it into a 9-inch tart pan. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes until lightly golden.
- Cook the Filling: While the crust bakes, cook the diced bacon in a skillet over medium heat until crisp. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Sauté the chopped onions in the remaining bacon fat until softened, about 5 minutes.
- Mix the Custard: In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth and well combined.
- Assemble the Quiche: Sprinkle the cooked bacon, sautéed onions, and grated Gruyère cheese evenly over the bottom of the pre-baked crust.
- Bake the Quiche: Carefully pour the egg custard mixture over the fillings. Bake for 35–40 minutes, until the center is just set (it should have a slight wobble) and the top is golden brown.
- Cool and Serve: Let the quiche cool in the pan for at least 10 minutes before slicing and serving. This allows the custard to fully set.
Recipe Tips
- How to get a flaky crust? The key to a flaky crust is using very cold butter and ice water. This prevents the butter from melting into the flour and instead creates steam pockets during baking, which results in flaky layers.
- How to prevent a soggy bottom? Blind baking the crust is essential. This pre-baking step creates a firm, sealed base that won’t absorb the liquid custard, ensuring a crisp bottom.
- What’s the best cheese for quiche? High-quality Gruyère provides a classic nutty and slightly sweet flavor that is signature to Quiche Lorraine. However, Swiss or sharp white cheddar also work well.
- How do I know when the quiche is done? The quiche is ready when the edges are set and golden, but the center still has a slight jiggle. It will continue to cook and set from the residual heat as it cools.
What To Serve With Quiche Lorraine
This rich quiche is best balanced with something light and fresh.
- A simple green salad with a sharp vinaigrette
- A side of fresh fruit
- Roasted asparagus or cherry tomatoes
- A glass of crisp, dry white wine like a Sauvignon Blanc
How To Store Quiche Lorraine
- Refrigerate: Once cooled completely, cover the quiche tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the baked quiche whole or in individual slices. Wrap tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 3 months.
- Reheat: For the best texture, reheat slices in a 350°F (175°C) oven for 10-15 minutes until warmed through.
Quiche Lorraine Nutrition Facts
- Calories: 580 kcal
- Protein: 20g
- Carbohydrates: 25g
- Fat: 45g
- Saturated Fat: 25g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, absolutely. To save time, you can use a pre-made 9-inch pie crust. Be sure to follow the package directions for blind baking before you add the filling.
Ensure you cook the bacon until crisp and sauté the onions properly to cook off any excess moisture. Also, using heavy cream instead of milk creates a richer, more stable custard that is less likely to be watery.
To make a vegetarian version, simply omit the bacon. You can replace it with 1-2 cups of sautéed vegetables like spinach (squeezed very dry), mushrooms, or bell peppers.
Ina Garten Quiche Lorraine Recipe
Course: DinnerCuisine: FrenchDifficulty: Baking6
servings30
minutes45
minutes580
kcalA classic French tart with a flaky, buttery crust, filled with a rich custard, smoky bacon, and nutty Gruyère cheese.
Ingredients
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Crust: 1 1/4 cups all-purpose flour, 1/2 tsp salt, 1/2 tsp sugar, 1/2 cup cold butter, 3–4 tbsp ice water.
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Filling: 6 oz bacon, 1/2 cup onion, 4 large eggs, 1 1/2 cups heavy cream, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp nutmeg, 1 cup grated Gruyère cheese.
Directions
- Make the crust dough in a food processor and chill for 30 minutes.
- Roll out the dough, fit into a 9-inch tart pan, and blind bake at 375°F for 20 minutes total.
- Cook bacon until crisp and sauté onions in the drippings.
- Whisk eggs, cream, and seasonings to create the custard.
- Layer bacon, onions, and cheese in the crust. Pour custard over the top.
- Bake for 35–40 minutes until the center is just set.
- Let cool for 10 minutes before slicing and serving.
Notes
- For the flakiest crust, ensure your butter and water are ice cold.
- Blind baking the crust is the most important step to prevent a soggy bottom.
- For a variation, try using Swiss or sharp cheddar cheese instead of Gruyère.
- You can add other ingredients like sautéed spinach or mushrooms, but make sure they are well-drained to avoid a watery quiche.
