The perfect quiche for any time of day and any occasion.
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If you think that all quiches are more or less the same, you might have to re-evaluate how you’re cooking quiches. Ina Garten’s quiche is certainly not an ordinary quiche with a combination of eggs, heavy cream, and Gruyère cheese. It’s the type of quiche you can have at any meal – breakfast, lunch, or dinner – and eat hot or cold. There is no bad time or incorrect way to consume this quiche.
As always, you can feel free to toss any meat or vegetables you have available into this quiche. However, the first time you make Ina Garten’s quiche, we recommend following the recipe. The combination of bacon, Gruyère cheese, heavy cream, and yellow onion in a creamy egg custard creates an amazing confluence of flavors and textures. It’s why this particular type of quiche is different from eating any quiche you’ve ever tasted.
If you happen to be a fan of quiche, feel free to compare Ina Garten’s quiche with other varieties. There is the classic ham and cheese quiche or quiche lorraine, as well as a goat cheese quiche. If you have a little extra time in the morning, you can always prepare a breakfast-specific quiche. Last but not least, since quiche can be so diverse, we have a recipe for a keto quiche and even a crustless quiche.
Is Ina Garten’s Quiche Healthy?
Please be aware that this isn’t the most health-conscious recipe. With bacon, cheese, and heavy cream in the recipe, there is both meat and dairy products, not to mention plenty of fat and calories. Whether the crust is store-bought or homemade is also a variable in how healthy this recipe is. On the bright side, yellow onions have a few health benefits. Plus, with quiche, you have the freedom to add more vegetables and reduce the meat in order to improve the nutritional value of the meal.
The Perfect Quiche
When preparing a quiche, there is no shortage of variables. It’s often up to the cook to make choices that end up having a meaningful impact on the end product. For this particular quiche, the crust is a key component. Whether you use a store-bought or a homemade crust, try to let it chill in the fridge overnight. Also, you may want to consider pre-cooking the crust so that it has golden edges and then allowing it to cool before adding the egg mixture.
Speaking of eggs, using pasture-raised eggs is always the best option. Also, while you may want to use a replacement for heavy cream for health reasons, keep in mind that heavy cream is key to making your egg mixture fluffy. When it comes to cheese, Gruyère isn’t your only option. Swiss and cheddar are also viable whether as a replacement or in addition to the Gruyère depending on how much you like cheese. Finally, in addition to thyme, adding basil, chives, or parsley to the egg mixture to enhance the flavor.
INGREDIENTS
- 1 pastry crust (homemade or store-bought)
- 1 tablespoon unsalted butter
- 1 yellow onion, thinly sliced
- Salt and pepper to taste
- 4 ounces bacon, cut into 1/2 inch pieces
- 2 teaspoons fresh thyme leaves
- 5 ounces shredded Gruyère cheese
- 1 1/4 cups heavy cream
- 3 large eggs
INSTRUCTIONS
Prepare Crust
Roll out the pastry crust, fit it into the tart pan, and chill. Preheat your oven for the next steps.
Bake Crust
Line the crust with parchment and weights, then bake until golden. Remove weights and bake until fully set.
Cook Filling
Sauté onions in butter, cook bacon until crisp, and layer both in the cooled crust with cheese.
Assemble Quiche
Whisk eggs with cream, pour over the filling, and sprinkle with thyme. Bake until the quiche is perfectly set.
Cool & Serve
Allow the quiche to cool, then cut into slices and enjoy the rich and savory flavors.
Devour!
FAQs & Tips
If the whole quiche isn’t consumed in one sitting, let it cool and store it by putting individual slices in airtight containers. They will stay good in the fridge for at least 3 to 4 days.
While quiche allows you the freedom to add a variety of ingredients, try to avoid zucchini, tomatoes, and other vegetables that have a high water content because they tend to make the quiche soggy.
Adding flour is a good way to thicken the egg mixture if it seems too runny.
Serving Suggestions
Since quiche itself can be a full meal, it’s sometimes good to have something simple as a side dish. Fruit, for instance, works well with quiche. It could be as simple as a piece of fruit or something more elaborate like a coconut milk quinoa fruit salad. Roasted potatoes is another great way to complement quiche. Again, this comes down to personal preference. It could be roasted red potatoes, roasted russet potatoes, or even garlic roasted potatoes. A nice bowl of tomato soup can also pair nicely with a good quiche, including keto tomato soup or instant pot tomato soup.
Ina Garten’s Gruyère Quiche
Ingredients
- 1 pastry crust homemade or store-bought
- 1 tablespoon unsalted butter
- 1 yellow onion thinly sliced
- Salt and pepper to taste
- 4 ounces bacon cut into 1/2 inch pieces
- 2 teaspoons fresh thyme leaves
- 5 ounces shredded Gruyère cheese
- 1 1/4 cups heavy cream
- 3 large eggs
Instructions
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Roll out the pastry crust on a lightly floured surface to an 11-inch round, about 1/8 inch thick. Fit it into a tart pan with a removable bottom, pressing into the edges and trimming excess dough. Chill for 30 minutes.
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Preheat the oven to 375°F.
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Line the chilled crust with parchment paper and fill with pie weights. Bake on a sheet until edges are golden, about 15 minutes.
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Remove weights and parchment, and bake crust for another 15 minutes until set. Let it cool.
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Melt butter in a pan, add onions, season with salt, and cook until soft and water has evaporated.
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In a separate skillet, cook bacon until crisp. Combine with onions, season with pepper, and spread in the tart shell. Top with Gruyère cheese.
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Whisk together eggs and cream, pour over the tart filling, and sprinkle with thyme.
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Bake the quiche until set, about 30 minutes. Let it cool for 30 minutes before serving.
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DEVOUR!
Nutrition
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