Ina Garten's Best Quiche Recipes for Any Occasion

Ina Garten, the Barefoot Contessa, has perfected the art of quiche, with recipes that are fluffy, flavorful, and impressively easy. Her famous custard pies feature light, creamy fillings encased in a golden flaky crust. Whether making a savory bacon and gruyere quiche or an elegant spinach and mushroom version, Ina's techniques ensure quiche success every time. Read on for Ina's top quiche recipes to master.

The beauty of Ina's quiche recipes lies in their versatility. Follow her simple custard base, then customize with your favorite fillings. Meat, veggies, and cheese transform humble eggs into a hearty meal or elegant brunch dish. Ina relies on pantry staples like onions, garlic, and nutmeg to add layers of flavor. Her extra-flaky crust is easy to make in a food processor. With Ina's guidance, anyone can bake picture-perfect quiche.

Ina’s Quiche Tips:

• Chill dough thoroughly before rolling for flakiest crust.
• Brush dough with egg wash and perforate the bottom to prevent puffing.
• Bake quiche in a removable-bottom tart pan for easy serving.
• Pre-cook any vegetables to reduce moisture in the custard.
• Let quiche rest 10 minutes after baking for clean slices.

Classic Quiche Lorraine:

Bacon, Swiss, and onion are the basis for this beloved brunch quiche.

Ingredients:

• 1 unbaked 9-inch tart shell
• 6 slices bacon, cooked and crumbled
• 1 onion, sliced and sautéed
• 1 1⁄2 cups grated Gruyère cheese
• 1 1⁄2 cups half-and-half
• 3 eggs
• Pinch of nutmeg
• Salt and pepper

Directions:

1. Line tart shell with parchment and pie weights. Bake at 375°F for 20 minutes.
2. Whisk together half-and-half, eggs, nutmeg, salt, and pepper.
3. Sprinkle bacon, onion, and cheese into baked tart shell.
4. Pour egg mixture over top and bake at 375°F for 30-40 minutes until set.
5. Let rest 10 minutes before slicing to serve.

Leek, Bacon, and Goat Cheese Quiche:

Salty, savory flavors combine in this creamy quiche.

Ingredients:

• 1 unbaked 9-inch tart shell
• 3 leeks, sliced and sautéed
• 6 slices bacon, cooked and crumbled
• 1 1⁄2 cups crumbled goat cheese
• 1 1⁄2 cups half-and-half
• 3 eggs
• 1⁄4 teaspoon nutmeg
• Salt and pepper

Directions:

1. Line tart shell with parchment and pie weights. Bake at 375°F for 20 minutes.
2. Whisk together half-and-half, eggs, nutmeg, salt, and pepper.
3. Sprinkle leeks, bacon, and goat cheese into baked tart shell.
4. Pour egg mixture over top and bake at 375°F for 30-40 minutes until set.
5. Let rest 10 minutes before slicing to serve.

Broccoli and Cheddar Quiche:

This veggie quiche is packed with broccoli florets and sharp cheddar.

Ingredients:

• 1 unbaked 9-inch tart shell
• 2 cups broccoli florets, steamed and chopped
• 1 1⁄2 cups shredded cheddar cheese
• 1⁄2 onion, diced and sautéed
• 1 1⁄2 cups half-and-half
• 3 eggs
• 1⁄4 teaspoon nutmeg
• Salt and pepper

Directions:

1. Line tart shell with parchment and pie weights. Bake at 375°F for 20 minutes.
2. Whisk together half-and-half, eggs, nutmeg, salt, and pepper.
3. Sprinkle broccoli, cheddar, and onion into baked tart shell.
4. Pour egg mixture over top and bake at 375°F for 30-40 minutes until set.
5. Let rest 10 minutes before slicing to serve.

Conclusion

Ina Garten's quiche recipes, from the traditional Lorraine to inventive veggie versions, make impressive brunch fare or dinner meals. Her techniques for a flaky crust and velvety filling ensure quiche success. Customize Ina's easy custard base with your favorite fillings. Bake her leek and goat cheese or broccoli and cheddar quiches for comfort food any day of the week. With Ina's guidance, anyone can master the art of homemade quiche.

FAQs

Q: What size tart pan should be used? A: Ina recommends baking quiches in a 9 or 10-inch tart pan with removable bottom. Q: Is blind baking the crust necessary? A: Yes, blind baking helps ensure the crust is fully cooked and flaky. Q: How do you know when the quiche is done baking? A: Test for doneness by inserting a knife. If it comes out clean, the quiche is fully baked. Q: Can the crust be pre-made? A: Yes, you can prepare the crust ahead of time and refrigerate or freeze it. Q: What liquids can be used besides half-and-half? A: Whole milk or light cream may be substituted for the half-and-half. Elevate brunch with Ina's easy yet impressive quiche recipes!