Mohamed Shili This savory Ina Garten Breakfast Quiche is prepared using country ham, new potatoes, eggs, aged gouda, and a flaky pie crust. This hearty quiche recipe is a perfect breakfast or brunch dish that takes about 50 minutes to prepare and can serve up to 6 people.
Ina Garten Breakfast Quiche Ingredients
- Vegetable oil: for poaching and sautéing
- 1/2 cup diced country ham
- 3 new potatoes, sliced 1/4-inch thick (about 1 1/2 cups)
- 1 homemade or store-bought 9-inch pie crust
- 2 to 3 cups dried beans (for pie weights)
- 4 large eggs, slightly beaten
- 3/4 cup half-and-half
- Pinch kosher salt
- 1 teaspoon black pepper
- 1 cup grated aged gouda
- 1 green onion, chopped
How To Make Ina Garten Breakfast Quiche
- Preheat Your Oven: First, preheat your oven to 350°F and get it ready for the quiche baking process. This helps ensure the oven is evenly heated when the quiche goes in.
- Cook the Ham: Heat 1 tablespoon of vegetable oil in a medium-sized skillet over medium heat. Add the diced country ham and cook it, stirring occasionally, until the ham starts to turn golden brown and crisp up slightly.
- Prepare the Potatoes: In a small saucepan, add your sliced potatoes and cover them with vegetable oil. Place the saucepan on low heat and gently cook the potatoes until the oil begins to bubble and they become tender. Drain the potatoes carefully and set them aside for layering later.
- Prepare the Crust: Take your 9-inch pie crust and line a pie pan with it. Use a fork to prick the crust a few times, which prevents air bubbles from forming. Cover the crust with a piece of parchment paper and fill the pan with dried beans to use as pie weights. Blind bake for 10 minutes to give the crust a head start, then carefully remove the beans and parchment.
- Mix the Filling: In a medium bowl, whisk together the beaten eggs, half-and-half, kosher salt, and black pepper until well combined. You want the mixture to be smooth with no streaks of yolk or white remaining.
- Assemble the Quiche: Layer the bottom of the pre-baked pie shell with the cooked potatoes, browned ham, and half of the grated gouda cheese. Pour the egg mixture over the top, ensuring it covers all the ingredients evenly. Then sprinkle the remaining gouda and chopped green onion over the top for a nice finishing touch.
- Bake the Quiche: Place the quiche on the bottom rack of your preheated oven and bake it for 35 to 40 minutes, or until the center is just set and the top is golden. Let the quiche cool for about 10 minutes before slicing to allow the filling to settle and firm up slightly.
Recipe Tips
- Use cold butter for the crust: Keep your butter chilled until mixing to ensure a flaky, tender crust that doesn’t become soggy during baking. It helps create those delicious layers in the crust.
- Let the quiche rest before slicing: After baking, let the quiche sit for at least 10 minutes. This makes it easier to slice and helps the filling firm up perfectly.
- Substitute half-and-half with heavy cream for extra richness: If you want a creamier texture, swap the half-and-half with heavy cream. It will give the quiche a richer, more indulgent consistency.
- Pre-cook any additional vegetables: If you’re adding vegetables like spinach or mushrooms, sauté them first to reduce moisture. This prevents the quiche from becoming watery after baking.
What To Serve With Breakfast Quiche
Serve your hearty quiche with roasted asparagus, lemon herb couscous, grilled zucchini with garlic, quinoa salad with cranberries, or honey-glazed carrots for a fresh and flavorful meal.
You can also pair it with roasted red pepper soup or arugula salad with citrus vinaigrette for a light, refreshing balance to the quiche’s richness.
How To Store Breakfast Quiche
To Refrigerate: Wrap the quiche tightly in plastic wrap or place it in an airtight container. Refrigerate within two hours of baking to keep it fresh for up to three days without compromising flavor and texture.
To Freeze: Quiche can be frozen by first allowing it to cool completely. Wrap it tightly in foil and place it in a freezer-safe bag, storing it for up to two months without losing quality.
How To Reheat Breakfast Quiche
In The Oven: Preheat the oven to 350°F and place the quiche on a baking sheet. Cover it loosely with foil and heat for 15 to 20 minutes until the center is hot, but the crust doesn’t burn. This helps retain its original texture.
In The Microwave: Place a slice of quiche on a microwave-safe plate and cover it with a damp paper towel. Heat it in 30-second intervals until warmed through, usually around one to two minutes depending on microwave strength.
In The Air Fryer: Set the air fryer to 325°F and place the quiche inside the basket. Heat for 8 to 10 minutes, checking to make sure the crust stays crispy while the filling is thoroughly warmed.
Frequently Asked Questions
What can I use instead of aged gouda?
If you don’t have aged gouda, you can substitute it with sharp cheddar, gruyère, or even parmesan for a similar rich and nutty flavor.
What is the best way to store leftover quiche?
Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave for a quick meal.
Can I use a different type of meat?
Yes, you can use bacon, sausage, or even leftover roasted chicken instead of ham. The flavor will change slightly, but any of these options work well.
Can I make this quiche vegetarian?
Absolutely. Simply omit the ham and add sautéed mushrooms, spinach, or roasted red peppers to give it a hearty, vegetarian twist.
Check out More Recipes From Ina Garten:
Ina Garten Breakfast Quiche
Description
This savory Ina Garten Breakfast Quiche is prepared using country ham, new potatoes, eggs, aged gouda, and a flaky pie crust. This hearty quiche recipe is a perfect breakfast or brunch dish that takes about 50 minutes to prepare and can serve up to 6 people.
Ina Garten Breakfast Quiche Ingredients
How To Make Ina Garten Breakfast Quiche
- Preheat Your Oven: First, preheat your oven to 350°F and get it ready for the quiche baking process. This helps ensure the oven is evenly heated when the quiche goes in.
- Cook the Ham: Heat 1 tablespoon of vegetable oil in a medium-sized skillet over medium heat. Add the diced country ham and cook it, stirring occasionally, until the ham starts to turn golden brown and crisp up slightly.
- Prepare the Potatoes: In a small saucepan, add your sliced potatoes and cover them with vegetable oil. Place the saucepan on low heat and gently cook the potatoes until the oil begins to bubble and they become tender. Drain the potatoes carefully and set them aside for layering later.
- Prepare the Crust: Take your 9-inch pie crust and line a pie pan with it. Use a fork to prick the crust a few times, which prevents air bubbles from forming. Cover the crust with a piece of parchment paper and fill the pan with dried beans to use as pie weights. Blind bake for 10 minutes to give the crust a head start, then carefully remove the beans and parchment.
- Mix the Filling: In a medium bowl, whisk together the beaten eggs, half-and-half, kosher salt, and black pepper until well combined. You want the mixture to be smooth with no streaks of yolk or white remaining.
- Assemble the Quiche: Layer the bottom of the pre-baked pie shell with the cooked potatoes, browned ham, and half of the grated gouda cheese. Pour the egg mixture over the top, ensuring it covers all the ingredients evenly. Then sprinkle the remaining gouda and chopped green onion over the top for a nice finishing touch.
- Bake the Quiche: Place the quiche on the bottom rack of your preheated oven and bake it for 35 to 40 minutes, or until the center is just set and the top is golden. Let the quiche cool for about 10 minutes before slicing to allow the filling to settle and firm up slightly.
