Ina Garten Quiche Lorraine Recipe
Ina Garten Quiche Lorraine Recipe is a French classic. This savory pie is perfect for brunch. It combines crispy bacon with creamy custard.
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.