Mohamed Shili An easy Ina Garten recipe to make is this Breakfast Quiche, made with eggs, country ham, new potatoes, half-and-half, aged gouda, and green onions. It only needs 1 hour and 50 minutes to prepare, cook, and rest, and serves 6 people. Serve this ina garten Breakfast Quiche with Avocado Egg Breakfast, Bill Miller Breakfast Bowl, or Beetroot Brownies.
To make this Breakfast Quiche, Ina Garten sautés country ham and poaches new potatoes in oil. A pie crust is blind-baked and then filled with ham, potatoes, and a mixture of eggs and half-and-half. After a layer of aged gouda, the quiche is baked until set. This dish is perfect for a hearty breakfast or brunch.
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 Oven: Set your oven to 350°F.
- Cook Ham: In a medium skillet, heat a tablespoon of oil over medium heat. Add the ham and sauté until it starts to brown.
- Prepare Potatoes: Place the sliced potatoes in a small saucepan and cover them with vegetable oil. Cook on low heat until the oil starts to bubble and the potatoes are tender. Drain and set aside.
- Prepare Crust: Line a 9-inch pie pan with the pie crust and pierce it with a fork. Cover with parchment paper and fill with dried beans. Blind bake for 10 minutes. Remove the paper and beans.
- Assemble and Bake: In a bowl, mix the eggs, half-and-half, salt, and pepper. Layer the pie shell with potatoes, ham, and half of the cheese. Pour the egg mixture over it. Top with the remaining cheese and green onions. Bake on the bottom rack for 35 to 40 minutes. Let it cool for 10 minutes before slicing.
What To Serve With Breakfast Quiche
For a breakfast quiche, consider serving a fresh green salad for a light and healthy touch, or go for baked or fried potatoes for a more hearty side. Pasta and rice dishes like orzo salad can add a different texture, while sautéed or roasted vegetables like green beans or asparagus offer added nutrition. Freshly baked bread or rolls can also complement the meal, providing a comforting, homey element.
How To Store Breakfast Quiche
In The Fridge:
To store quiche in the fridge, wrap it securely in plastic wrap or aluminum foil and place it in an airtight container. Properly stored, it will last for 3 to 4 days.
In The Freezer:
For longer storage, allow the quiche to cool completely before wrapping it tightly in aluminum foil or plastic freezer wrap. Place it in a heavy-duty freezer bag and it can be stored for up to 2 to 3 months.
How To Reheat Breakfast Quiche
From the Fridge:
To reheat quiche from the fridge, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and heat it for 15 to 20 minutes until it’s warmed through.
From the Freezer:
If the quiche is frozen, preheat your oven to 350°F (175°C). Place the frozen quiche on a baking sheet and heat it for 30 to 40 minutes to ensure it’s heated all the way through.
Check out More Recipes From Ina Garten:
Ina Garten Breakfast Quiche
Description
An easy Ina Garten recipe to make is this Breakfast Quiche, made with eggs, country ham, new potatoes, half-and-half, aged gouda, and green onions. It only needs 1 hour and 50 minutes to prepare, cook, and rest, and serves 6 people. Try to serve your Breakfast Quiche with a fresh green salad, baked or fried potatoes, orzo salad, and sautéed green beans.
Ina Garten Breakfast Quiche Ingredients
How To Make Ina Garten Breakfast Quiche
- Preheat Oven: Set your oven to 350°F.
- Cook Ham: In a medium skillet, heat a tablespoon of oil over medium heat. Add the ham and sauté until it starts to brown.
- Prepare Potatoes: Place the sliced potatoes in a small saucepan and cover them with vegetable oil. Cook on low heat until the oil starts to bubble and the potatoes are tender. Drain and set aside.
- Prepare Crust: Line a 9-inch pie pan with the pie crust and pierce it with a fork. Cover with parchment paper and fill with dried beans. Blind bake for 10 minutes. Remove the paper and beans.
- Assemble and Bake: In a bowl, mix the eggs, half-and-half, salt, and pepper. Layer the pie shell with potatoes, ham, and half of the cheese. Pour the egg mixture over it. Top with the remaining cheese and green onions. Bake on the bottom rack for 35 to 40 minutes. Let it cool for 10 minutes before slicing.
