Ina Garten Quiche Lorraine Recipe is a French classic. This savory pie is perfect for brunch. It combines crispy bacon with creamy custard.
The buttery crust melts in your mouth. Learning how to make Ina Garten Quiche Lorraine is simple. You need basic ingredients for Ina Garten Quiche Lorraine.
This dish impresses every time you serve it. The recipe works for breakfast or dinner. Guests always ask for seconds. Follow this guide for perfect results every time.
When I First Discovered Ina Garten Quiche Lorraine
I tried this recipe at a friend’s brunch. The golden crust caught my eye immediately. One bite changed everything for me. The bacon added a smoky flavor.
The cheese melted perfectly with the eggs. I asked for the recipe right away. My friend said it was Ina Garten’s version.
I made it the very next weekend. My family couldn’t stop eating it. Now it’s my go-to brunch dish.
Equipment List
- 9-inch pie pan
- Mixing bowls (2 large)
- Whisk
- Measuring cups and spoons
- Rolling pin
- Skillet for bacon
- Oven
Ingredients You Need for Ina Garten Quiche Lorraine
- 1 refrigerated pie crust (or homemade)
- 8 strips bacon
- 1 cup Gruyere cheese, grated
- 4 large eggs
- 1½ cups heavy cream
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh chives, chopped
Step-by-Step Guide
- Preheat your oven to 375°F.
- Roll out the pie crust carefully.
- Press it into your pie pan.
- Trim any excess dough from edges.
- Prick the bottom with a fork.
- This prevents bubbles from forming.
- Cut bacon into small pieces.
- Cook in a skillet until crispy.
- This takes about 8 minutes.
- Drain on paper towels completely.
- Let it cool before using.
- Crack eggs into a large bowl.
- Add heavy cream and whisk together.
- Mix in nutmeg, salt, and pepper.
- Whisk until everything combines smoothly.
- Sprinkle bacon across the pie crust.
- Add the grated Gruyere cheese on top.
- Pour the egg mixture over everything.
- Sprinkle chives on the very top.
- Place quiche in the preheated oven.
- Bake for 35 to 40 minutes.
- The center should be just set.
- The top turns beautiful golden brown.
- Let it cool for 10 minutes.
Tips to Make the Best Ina Garten Quiche Lorraine
- Use room temperature eggs for smoother mixing.
- Don’t skip the nutmeg—it adds magic.
- Gruyere cheese is worth the extra cost.
- Swiss cheese works as a substitute.
- Blind bake the crust for extra crispiness.
- Cook bacon until it’s really crispy.
- Soggy bacon ruins the texture completely.
- Let quiche rest before slicing it.
- This helps it set up properly.
- Serve warm or at room temperature.
FAQs about Ina Garten Quiche Lorraine
Q: Can I make this quiche ahead?
A: Yes, absolutely! Bake it the night before serving. Refrigerate and reheat at 300°F for 15 minutes.
Q: What cheese can replace Gruyere?
A: Swiss cheese works perfectly as a substitute. Cheddar also tastes delicious in this recipe.
Q: How do I store leftover quiche?
A: Cover tightly with plastic wrap or foil. Refrigerate for up to 3 days maximum.
Q: Can I freeze Ina Garten Quiche Lorraine?
A: Yes, freeze for up to 2 months. Wrap it very tightly before freezing.
Q: Why is my quiche watery?
A: You might have added too much cream. Make sure bacon is completely drained too.
Final Thoughts
Ina Garten Quiche Lorraine Recipe is truly special. This dish brings people together beautifully. The combination of flavors is perfection.
Making it becomes easier each time. Your family will request it repeatedly. Serve it at your next gathering.
Everyone will be impressed with your cooking. This recipe never disappoints anyone ever. Try it this weekend and enjoy!
More Amazing Recipes
- Martha Stewart French Toast Recipe
- Martha Stewart Blueberry Muffins Recipe
- Martha Stewart Egg Strata Recipe
- Martha Stewart Blueberry Muffins Recipe
Ina Garten Quiche Lorraine Recipe
Equipment
- 9-inch pie pan
- Mixing bowls (2 large)
- Whisk
- Measuring cups and spoons
- Rolling Pin
- Skillet for bacon
- Oven
Ingredients
- 1 refrigerated pie crust or homemade
- 8 strips bacon
- 1 cup Gruyere cheese grated
- 4 large eggs
- 1½ cups heavy cream
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh chives chopped
Instructions
- Preheat your oven to 375°F.
- Roll out the pie crust carefully.
- Press it into your pie pan.
- Trim any excess dough from edges.
- Prick the bottom with a fork.
- This prevents bubbles from forming.
- Cut bacon into small pieces.
- Cook in a skillet until crispy.
- This takes about 8 minutes.
- Drain on paper towels completely.
- Let it cool before using.
- Crack eggs into a large bowl.
- Add heavy cream and whisk together.
- Mix in nutmeg, salt, and pepper.
- Whisk until everything combines smoothly.
- Sprinkle bacon across the pie crust.
- Add the grated Gruyere cheese on top.
- Pour the egg mixture over everything.
- Sprinkle chives on the very top.
- Place quiche in the preheated oven.
- Bake for 35 to 40 minutes.
- The center should be just set.
- The top turns beautiful golden brown.
- Let it cool for 10 minutes.
Notes
- Use room temperature eggs for smoother mixing.
- Don’t skip the nutmeg—it adds magic.
- Gruyere cheese is worth the extra cost.
- Swiss cheese works as a substitute.
- Blind bake the crust for extra crispiness.
- Cook bacon until it’s really crispy.
- Soggy bacon ruins the texture completely.
- Let quiche rest before slicing it.
- This helps it set up properly.
- Serve warm or at room temperature.
