Mohamed Shili One of my all-time favorite Quiche Lorraine recipes is this one from Ina Garten, made with all-purpose flour, kosher salt, unsalted butter, ice water for the crust, yellow onion, bacon, fresh thyme leaves, shredded Gruyere, heavy cream, and large eggs for the filling. It needs around 4 hours and 15 minutes to complete, including chilling and cooling times. You can pair your Quiche Lorraine with sides such as Potato Salad, Tgi Fridays Skillet Garlic Shrimp or Sesame Sushi.
To make Quiche Lorraine, Ina start by preparing the dough with all-purpose flour, kosher salt, and cold unsalted butter. After chilling the dough, roll it out and place it in a tart pan. Pre-bake the crust and let it cool. For the filling, sauté onions and bacon then spread them on the crust and sprinkle Gruyere on top. Finally, whisk together heavy cream and eggs, pour it over the filling, and bake for 30 minutes.
Ina Garten Quiche Lorraine Ingredients
For the Pastry Crust:
- 1 cup all-purpose flour
- A pinch of kosher salt
- 1 stick (8 tablespoons) cold unsalted butter, cut into small pieces
- 3 to 5 tablespoons ice water
For the Filling:
- 1 tablespoon unsalted butter
- 1 small yellow onion, thinly sliced
- A pinch of kosher salt and freshly ground black pepper
- 4 ounces slab bacon, cut into 1/2-inch pieces
- 2 teaspoons fresh thyme leaves
- 1/2 cup shredded Gruyere
- 1 cup heavy cream
- 2 large eggs
How To Make Ina Garten Quiche Lorraine
- Prepare the Dough: Mix flour and salt in a food processor. Add butter and pulse until it looks like cornmeal. Add 3 tablespoons of ice water and pulse until the dough comes together. If needed, add more water. Shape into a disc and refrigerate for at least 1 hour.
- Roll and Set the Crust: Roll the chilled dough into an 11-inch round and place it in a 9-inch tart pan. Trim the excess dough and poke holes with a fork. Chill for 30 minutes.
- Pre-Bake the Crust: Preheat the oven to 375°F. Place parchment paper and pie weights on the crust and bake for 40 minutes. Remove weights and bake for another 15 minutes. Let it cool.
- Prepare the Filling: In a skillet, melt butter and cook onions with salt and water until soft. In another skillet, cook bacon until crisp. Combine onions, bacon, and thyme, and spread this mixture on the crust. Sprinkle Gruyere on top.
- Assemble and Bake: Whisk together heavy cream, eggs, and salt. Pour this over the filling in the crust. Bake for 30 minutes. Let it cool for at least 30 minutes before serving.
What To Serve With Quiche Lorraine
A simple green salad with a light vinaigrette or a side of roasted vegetables pairs well with Quiche Lorraine. Fresh fruit or a bowl of soup can also complement the rich, creamy flavors of the quiche.
How To Store Quiche Lorraine
In The Fridge:
Wrap the Quiche Lorraine tightly in plastic wrap or aluminum foil and store it in an airtight container. It will keep well in the fridge for up to 3-4 days.
In The Freezer:
To store Quiche Lorraine in the freezer, first let it cool completely. Then wrap it tightly in aluminum foil and place it in a freezer-safe bag or container. It can be stored for up to 2-3 months.
How To Reheat Quiche Lorraine
To reheat Quiche Lorraine, preheat your oven to 350°F (175°C). Place the quiche on a baking sheet and heat for about 20-25 minutes, or until it’s warmed through. Avoid using the microwave as it can make the crust soggy.
Check out More Ina Garten Quiche Recipes:
Ina Garten Quiche Lorraine
Description
One of my all-time favorite Quiche Lorraine recipes is this one from Ina Garten, made with all-purpose flour, kosher salt, unsalted butter, ice water for the crust, yellow onion, bacon, fresh thyme leaves, shredded Gruyere, heavy cream, and large eggs for the filling. It needs around 4 hours and 15 minutes to complete, including chilling and cooling times. You can pair your Quiche Lorraine with sides such as a simple green salad, roasted vegetables, fresh fruit, or a bowl of soup.
Ina Garten Quiche Lorraine Ingredients
For the Pastry Crust:
For the Filling:
How To Make Ina Garten Quiche Lorraine
- Prepare the Dough: Mix flour and salt in a food processor. Add butter and pulse until it looks like cornmeal. Add 3 tablespoons ice water and pulse until the dough comes together. If needed, add more water. Shape into a disc and refrigerate for at least 1 hour.
- Roll and Set the Crust: Roll the chilled dough into an 11-inch round and place it in a 9-inch tart pan. Trim the excess dough and poke holes with a fork. Chill for 30 minutes.
- Pre-Bake the Crust: Preheat the oven to 375°F. Place parchment paper and pie weights on the crust and bake for 40 minutes. Remove weights and bake for another 15 minutes. Let it cool.
- Prepare the Filling: In a skillet, melt butter and cook onions with salt and water until soft. In another skillet, cook bacon until crisp. Combine onions, bacon, and thyme, and spread this mixture on the crust. Sprinkle Gruyere on top.
- Assemble and Bake: Whisk together heavy cream, eggs, and salt. Pour this over the filling in the crust. Bake for 30 minutes. Let it cool for at least 30 minutes before serving.
