Easy Ina Garten’s Quiche Recipe is elegant, flavorful, and approachable for cooks of all levels. It’s a versatile dish that can be adapted to your taste while maintaining that signature rich, creamy texture. Whether you’re making it for a special brunch or a cozy family meal, this quiche delivers comfort and sophistication in every bite.
Quiche is the ultimate versatile dish—perfect for breakfast, brunch, lunch, or even a light dinner.
And when it comes to quiche, Ina Garten’s recipe stands out as a delicious, foolproof classic.
With a buttery, flaky crust and a rich, creamy filling, this quiche is loaded with savory ingredients that will satisfy the whole family.
Whether you’re hosting a brunch, celebrating a special occasion, or just want a comforting meal,
Ina Garten’s quiche recipe is a must-try.
Why You Will Love This Recipe!
- Rich and Creamy Filling – Made with eggs, cream, and cheese for that perfect custard-like texture.
- Flaky, Buttery Crust – The crust is easy to handle and perfectly complements the filling.
- Customizable Ingredients – Add bacon, spinach, mushrooms, or any favorite fillings.
- Elegant Yet Easy – Looks fancy on the table but is simple enough for a weekday meal.
- Perfect for Any Occasion – Brunch, breakfast, lunch, or dinner—it fits every meal.
Ina Garten’s Quiche Recipe Ingredients
- Pie crust – pre-made or homemade, for a flaky base
- Eggs – large, for the custard filling
- Heavy cream – for a rich, creamy texture
- Gruyère cheese – shredded, for a nutty, melty flavor
- Cooked bacon or ham – diced, optional for savory depth
- Spinach, mushrooms, or other vegetables – optional, for extra flavor
- Salt and pepper – to taste
- Nutmeg – a pinch for added warmth
How To Make Ina Garten’s Quiche
Step One: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch pie pan. Blind bake for 10–12 minutes until lightly golden.
Step Two: In a bowl, whisk together eggs, heavy cream, salt, pepper, and a pinch of nutmeg. Stir in shredded Gruyère and any desired fillings.
Step Three: Pour the filling into the partially baked crust, spreading it evenly.
Step Four: Bake for 35–40 minutes, until the center is set and the top is lightly golden.Let the quiche cool slightly before slicing. Serve warm or at room temperature.
Variations to Try
- Spinach and Gruyère: A classic vegetarian option.
- Bacon and Cheddar: For a savory, rich twist.
- Mushroom and Swiss: Earthy and flavorful.
- Smoked Salmon and Dill: Perfect for a brunch gathering.
Tips for the Perfect Ina Garten’s Quiche Recipe
- Don’t overfill: Leave a little room at the top to prevent spilling.
- Use room temperature ingredients: Helps the custard cook evenly.
- Pre-cook vegetables: Any watery vegetables like spinach or mushrooms should be sautéed to avoid soggy quiche.
- Let it rest: Allowing the quiche to cool for 5–10 minutes before slicing helps it hold its shape.
Storing and Reheating
- Refrigerator: Store leftover quiche in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
Easy Ina Garten’s Quiche Recipe Faqs
Can I use milk instead of heavy cream? Yes! You can substitute whole milk or half-and-half for a lighter texture, though heavy cream gives the creamiest result.
Do I need to pre-bake the crust? Yes, blind baking the crust for about 10–12 minutes helps prevent sogginess once the filling is added.
Can I make the quiche ahead of time? Absolutely! Bake the quiche, cool it completely, then refrigerate for up to 2 days. Reheat slices in the oven before serving.
What cheese works best for quiche? Ina’s favorite is Gruyère for its nutty flavor, but Swiss, cheddar, or feta are great alternatives.
How do I know when the quiche is done baking? The center should be set but still slightly wobbly. It will continue to firm up as it cools.
Can I freeze the quiche? Yes! Wrap tightly and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.
What can I serve with quiche? A simple green salad, roasted potatoes, or fresh fruit make perfect sides for any meal.
More Ina Garten Copycat Recipes
- Easy Barefoot Contessa Turkey Burger Recipe
- Barefoot Contessa’s Tuna Casserole
- Barefoot Contessa Chicken Divan Recipe
- Ina Garten Spinach Artichoke Dip Recipe
- Barefoot Contessa Chicken Marsala Recipe
- Ina Garten Deviled Eggs Recipe
- Easy Barefoot Contessa Chicken Parmesan
- Ina Garten Tartar Sauce Recipe
- Ina Garten’s Banana Bread Recipe
- Barefoot Contessa’s Cream of Asparagus Soup
- Barefoot Contessa Cornish Hen Recipe
- French Potato Salad by Barefoot Contessa
- Ina Garten Stuffed Peppers Recipe
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Easy Ina Garten’s Quiche Recipe
Description
Ingredients
- 1 9- inch pie crust, homemade or store-bought
- 1 tablespoon butter
- 1 medium yellow onion, thinly sliced
- 4 slices bacon, diced
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 teaspoon fresh thyme leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
- teaspoon nutmeg
Instructions
- Preheat oven to 375°F (190°C). Roll out your 1 9- inch pie crust and press into a 9″ tart or pie pan. Chill the crust while you prep the filling.
- Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the edges are set and lightly golden. Remove the weights and bake a bit longer until dry.
- In a skillet, cook the diced 4 slices bacon until crisp. Remove and drain. In the 1 tablespoon butter, sauté the 1 medium yellow onion until soft and translucent.
- In a bowl, whisk the 4 large eggs and 1 cup heavy cream with ½ teaspoon salt, ¼ teaspoon black pepper, and teaspoon nutmeg. Stir in the cooked bacon, onions, 1 teaspoon fresh thyme leaves and shredded 1 cup shredded Gruyère cheese.
- Pour the mixture into the pre-baked crust, distribute evenly. Bake until the custard is set but still slightly wobbly in the center, about 35–40 minutes.
- Let the quiche rest for about 10 minutes so it settles. Slice and serve warm or at room temperature.
Equipment
- Baking Pan
- Mixing Bowl
- Whisk
Nutrition
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