Quice Recipe by Ina Garten | Source: Shutterstock
Quice Recipe by Ina Garten | Source: Shutterstock

Quiche Recipe Ina Garten Style for an Elegant Brunch

Christell Fatima M. Tudtud
Feb 23, 2024
12:30 P.M.
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On the hunt for culinary inspiration? Your search stops here with the quintessential quiche recipe à la Ina Garten! Immerse yourself in the world of gourmet cooking as Garten's expertise guides you through crafting this mouthwatering dish right in your kitchen.

Quiche, a beloved French classic, harmonizes textures and flavors effortlessly—a tender, soft interior encased by a golden, crispy crust. Celebrity chef and author Ina Garten's rendition of quiche promises to elevate your dining experience with its delightful fusion of tastes and textures.

If this dish ignites your appetite, fear not—it's entirely within your reach to recreate it in the comfort of your kitchen. So, let your taste buds lead the way and recreate the quiche recipe, Ina Garten style.

A whole pan of quiche next to a tray of eggs | Source: Shutterstock

A whole pan of quiche next to a tray of eggs | Source: Shutterstock

Quiche Recipe Inspired by Ina Garten's Version


  • 1 quiche pot
  • 2 skillets
  • 1 cutting board
  • 1 knife
  • 1 rolling pin
  • mixing bowls

Ingredients for the Crust:

  • 1 cup all-purpose wheat flour (some extra for dusting)
  • 8 tablespoons unsalted butter (cold, cut into smaller pieces)
  • 3-5 tablespoons ice water
Sliced quiche on a plate | Source: Shutterstock

Sliced quiche on a plate | Source: Shutterstock

Ingredients for the Filling:

  • 1 small yellow onion sliced
  • 1 tablespoon unsalted butter
  • 4 ounces slab of bacon, cut into small pieces
  • 1/2 cup Gruyere, shredded
  • 1 cup heavy cream
  • kosher salt to taste
  • 2 large eggs
  • pepper to taste
  • thyme to taste
Slices of quiche | Source: Pexels

Slices of quiche | Source: Pexels

Preparing the Dough:

  1. Combine flour and kosher salt in a food processor until evenly mixed. Gradually add the cold, cut butter to the flour and salt mixture.
  2. Incorporate 3-5 tablespoons of ice-cold water into the mixture to form a soft dough. Ice water helps maintain the cold temperature of the butter, resulting in a crunchier and flakier crust.
  3. Transfer the dough onto a lightly floured surface and knead until flexible. If the dough appears crumbly, add a little more water as needed.
  4. Wrap the dough tightly in plastic wrap and refrigerate overnight, or for at least an hour if time is limited. Chilling the dough firms it up, making it easier to work with.
  5. When you're ready to shape, dust a surface with flour and roll out the dough to create an oval shape about 11 inches in diameter and 1/8 inch thick.
  6. For baking, use a 9-inch tart pan with a removable bottom and fluted edges to help maintain the desired shape. Press the dough into the pan, leaving an overhang around the edges for a perfect crust.
  7. Fit the dough snugly into the fluted edges, trimming any excess with a rolling pin. Prick the bottom and sides of the dough with a fork and allow it to rest for 30 minutes.
  8. Preheat the oven to 375°F, placing the oven rack in the lower third portion of the oven. After resting, cover the crust with parchment paper and add pie weights or rice on top to prevent it from puffing up.
  9. Bake the crust for about 40 minutes until it reaches the desired color and crunchiness, being careful not to let it dry out. Remove the parchment paper and weights, then bake for an additional 15 minutes until the crust turns golden brown and crispy.
  10. Allow the crust to cool for about 30 minutes before removing from the oven.
Quiche served in a white pan | Source

Quiche served in a white pan | Source

Making the Filling:

  1. Heat a skillet over medium heat and add 1/2 cup water, 1 tablespoon of butter, the diced onion, and 1/2 teaspoon of kosher salt. Cook for about 30 minutes until they soften and become fragrant.
  2. In a separate skillet, cook the bacon over low heat until golden and crispy, ensuring it does not burn. Transfer the cooked bacon to the skillet with the sautéed onions.
  3. Season the mixture with 1/2 teaspoon of pepper and 1 teaspoon of thyme.
  4. Once the filling and the crust have cooled completely, combine them. Spread the bacon and onion mixture evenly over the bottom of the crust, then sprinkle shredded Gruyere cheese on top.
  5. In a bowl, whisk together eggs, heavy cream, and 1/2 teaspoon of salt to create a mixture, then pour it over the crust with the filling. Sprinkle a bit more thyme on top.
  6. Bake the quiche at 375°F for about 30 minutes. Allow the quiche to cool for at least 30 minutes before serving.
A creamy filling inside a slice of quiche | Source: Shutterstock

A creamy filling inside a slice of quiche | Source: Shutterstock

A Few Tips:

  • Barefoot Contessa Farro Salad
  • Roasted Potato Soup
  • Longhorn Mushrooms

2. To store the quiche in the refrigerator, cool it to room temperature first. Then cover it with foil or transfer it to an airtight container. Properly storing it will keep the quiche well for up to 3-4 days.

A slice of quiche | Source: Pexels

A slice of quiche | Source: Pexels

As you explore the delights of this quiche inspired by Ina Garten's version, why not expand your culinary horizons further? Delve into the flavors of Italy with this Scarpaccia Recipe that's sure to captivate your palate and transport you to the sun-kissed landscapes of Tuscany.

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