Mohamed Shili Ina Garten’s Quiche Lorraine is the gold standard of French bistro-style brunch. This recipe features a buttery, flaky homemade pastry crust filled with a silky custard of heavy cream and eggs, punctuated by salty slab bacon, caramelized onions, and nutty Gruyère cheese.
If you do nothing else, blind bake the crust until it is fully set. That’s the difference between a crisp, professional tart and a soggy, “sad” bottom. I’ve tried to rush the pre-baking process before, but the moisture from the custard will immediately soak into raw dough. Taking that extra 15 minutes to bake the crust without the weights is what ensures that structural, buttery crunch.
The slab bacon is doing more work than you’d think here. Unlike thin-sliced breakfast bacon, slab bacon (or pancetta) provides meaty 1/2-inch nuggets that hold their texture against the soft custard. I didn’t expect the fresh thyme to matter that much, but it’s the secret to cutting through the extreme richness of the heavy cream and Gruyère.
Ina Garten Quiche Lorraine Ingredients
For the Pastry Crust:
- 1 cup (125g) all-purpose flour
- A pinch of kosher salt
- 1 stick (115g) cold unsalted butter, diced
- 3 to 5 tablespoons ice water
For the Filling:
- 1 tablespoon unsalted butter
- 1 small yellow onion, thinly sliced
- 4 ounces (115g) slab bacon, diced into 1/2-inch pieces
- 2 teaspoons fresh thyme leaves
- 1/2 cup (50g) shredded Gruyère cheese
- 1 cup (240ml) heavy cream
- 2 large eggs
- Kosher salt and freshly ground black pepper, to taste
How To Make Ina Garten Quiche Lorraine
- 1. Prepare the Dough: Pulse flour and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse cornmeal. Drizzle in 3 tablespoons of ice water and pulse until the dough just begins to clump. If it’s too dry, add more water one tablespoon at a time. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- 2. Roll and Set the Crust: On a floured surface, roll the dough into an 11-inch circle. Ease it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the bottom with a fork (docking), and chill again for 30 minutes to prevent shrinking.
- 3. Pre-Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 40 minutes. Remove the weights and paper, then bake for another 15 minutes until the bottom is golden and dry. Let it cool.
- 4. Prepare the Filling: Melt 1 tablespoon of butter in a skillet over medium-low heat. Cook the onions with a pinch of salt and a splash of water for about 15 minutes until soft and translucent. In a separate skillet, fry the bacon until crisp. Drain the bacon and mix it with the onions and thyme.
- 5. Assemble and Bake: Spread the onion and bacon mixture over the bottom of the cooled crust. Sprinkle the Gruyère evenly on top. In a bowl, whisk together the heavy cream, eggs, salt, and pepper. Pour the custard over the filling.
- 6. Final Bake: Bake for 30 minutes at 375°F (190°C) until the custard is set and the top is lightly browned. Let it rest for at least 30 minutes before slicing; this allows the custard to firm up so you get clean, beautiful wedges.
Recipe Tips
- Keep everything cold: The secret to a flaky crust is keeping the butter from melting before it hits the oven. If your kitchen is hot, pop the flour and the food processor bowl in the fridge for 15 minutes before starting.
- Don’t over-whisk the eggs: You want a smooth custard, not a foamy one. Whisk just until the yolks and whites are incorporated into the cream to avoid creating large air bubbles on the surface of the quiche.
- Use slab bacon: If you can only find sliced bacon, cut it into wider strips so it doesn’t disappear into the eggs.
- Grate the Gruyère yourself: Pre-shredded cheese is often coated in starch, which can make the custard slightly gritty.
What To Serve With Ina Garten Quiche Lorraine
Ina would tell you that a simple green salad with a sharp lemon vinaigrette is mandatory. The acidity of the dressing is exactly what you need to balance the fat of the cream and bacon. A few roasted asparagus spears or a chilled glass of dry white wine also make for a perfect lunch.
How To Store Ina Garten Quiche Lorraine
- Fridge: Wrap leftovers tightly in foil. It will stay fresh for up to 3 days.
- Reheat: The best way to maintain the crust’s texture is in a 325°F (160°C) oven for 10-15 minutes. The microwave will make the pastry soggy, so avoid it if you have the time!
- Freeze: You can freeze the baked quiche for up to 2 months. Thaw in the fridge overnight before reheating in the oven.
Ina Garten Quiche Lorraine Nutrition Facts
Estimated per serving (1 of 6 slices):
- Calories: 460 kcal
- Fat: 38g
- Protein: 12g
- Carbohydrates: 18g
- Sodium: 540mg
FAQs
Can I use a store-bought crust for my Ina Garten Quiche Lorraine?
You can, but make sure it is a high-quality “all-butter” crust. Many store-bought crusts use shortening, which lacks the flavor needed to stand up to the Gruyère and bacon.
Why did my quiche leak?
If you see liquid at the bottom of the pan, your crust might have had a small crack or the holes you poked were too large. You can “patch” any cracks in the pre-baked crust with a little leftover raw dough before adding the filling.
Can I use half-and-half instead of heavy cream in my Ina Garten Quiche Lorraine?
Yes, but the texture will be less “custard-like” and more like scrambled eggs. Heavy cream is what gives Quiche Lorraine its signature luxury.
Try More Recipes:
Ina Garten Quiche Lorraine
Description
Ina Garten’s Quiche Lorraine is the gold standard for a sophisticated brunch or a light, elegant supper. The hallmark of this recipe is the incredibly flaky, “short” pastry crust that melts in your mouth, providing a sturdy yet delicate base for the rich custard. By slow-cooking the onions until translucent and using thick-cut slab bacon, the filling achieves a perfect balance of smoky, salty, and sweet notes. The addition of nutty Gruyère and fresh thyme elevates the traditional egg-and-cream mixture into a luxurious, velvet-textured centerpiece that is as beautiful as it is delicious.
Ingredients
For the Pastry Crust:
For the Filling:
Instructions
- Prepare the Dough: Pulse flour and salt in a food processor. Add the cold butter and pulse until the mixture resembles coarse cornmeal. Drizzle in 3 tablespoons of ice water and pulse until the dough just begins to clump. If it’s too dry, add more water one tablespoon at a time. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Roll and Set the Crust: On a floured surface, roll the dough into an 11-inch circle. Ease it into a 9-inch tart pan with a removable bottom. Trim the edges, prick the bottom with a fork (docking), and chill again for 30 minutes to prevent shrinking.
- Pre-Bake the Crust: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 40 minutes. Remove the weights and paper, then bake for another 15 minutes until the bottom is golden and dry. Let it cool.
- Prepare the Filling: Melt 1 tablespoon of butter in a skillet over medium-low heat. Cook the onions with a pinch of salt and a splash of water for about 15 minutes until soft and translucent. In a separate skillet, fry the bacon until crisp. Drain the bacon and mix it with the onions and thyme.
- Assemble and Bake: Spread the onion and bacon mixture over the bottom of the cooled crust. Sprinkle the Gruyère evenly on top. In a bowl, whisk together the heavy cream, eggs, salt, and pepper. Pour the custard over the filling.
- Final Bake: Bake for 30 minutes at 375°F (190°C) until the custard is set and the top is lightly browned. Let it rest for at least 30 minutes before slicing; this allows the custard to firm up so you get clean, beautiful wedges.
Notes
-
Keep everything cold: The secret to a flaky crust is keeping the butter from melting before it hits the oven. If your kitchen is hot, pop the flour and the food processor bowl in the fridge for 15 minutes before starting.
Don’t over-whisk the eggs: You want a smooth custard, not a foamy one. Whisk just until the yolks and whites are incorporated into the cream to avoid creating large air bubbles on the surface of the quiche.
Use slab bacon: If you can only find sliced bacon, cut it into wider strips so it doesn’t disappear into the eggs.
Grate the Gruyère yourself: Pre-shredded cheese is often coated in starch, which can make the custard slightly gritty.
