Ina Garten, who is also known as the Barefoot Contessa, has been making fans happy for a long time with her tasty recipes. Today, we are going to look at 10 of her best quiche recipes. These snacks are great for brunch, lunch, or a light dinner, and they’re sure to impress. So, let’s jump right into the world of Ina Garten’s quiches.
1. Ina Garten Ham And Cheese Quiche
This classic Ham and Cheese Quiche recipe from Ina Garten is great for a comforting, savory meal. The combination of smoked ham and melted cheese makes a mouth-watering dish that is sure to please a lot of people.
Ingredients:
- 1 9-inch pie crust, store-bought or homemade
- 1 1/2 cups diced ham
- 1 1/2 cups shredded Gruyere or Swiss cheese
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions:
- Preheat oven to 375°F (190°C).
- Roll out pie crust and fit it into a 9-inch quiche or pie pan. Trim and crimp the edges.
- Evenly spread the diced ham and shredded cheese over the pie crust.
- In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg. Pour the egg mixture over the ham and cheese.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
2. Ina Garten Breakfast Quiche
Start your day off right with Ina Garten’s Breakfast Quiche. This dish is packed with all your favorite breakfast ingredients, including bacon, eggs, and cheese, making it the perfect way to fuel up for the day ahead.
Ingredients:
- 1 9-inch pie crust, store-bought or homemade
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup chopped green onions
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
Instructions:
- Preheat oven to 375°F (190°C).
- Roll out pie crust and fit it into a 9-inch quiche or pie pan. Trim and crimp the edges.
- Evenly spread the crumbled bacon, shredded cheddar cheese, and chopped green onions over the pie crust.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and cayenne pepper. Pour the egg mixture over the bacon and cheese.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
3. Ina Garten Broccoli Quiche
The Broccoli Quiche that Ina Garten creates is an alternative for breakfast or lunch that is both tasty and healthy. This tasty snack that is perfect for any event is produced by combining soft broccoli with creamy cheese and a savory custard. This combination results in a dish that is sure to wet your appetite.
Ingredients:
- 1 9-inch pie crust, store-bought or homemade
- 1 1/2 cups chopped fresh broccoli, steamed
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions:
- Preheat oven to 375°F (190°C).
- Roll out pie crust and fit it into a 9-inch quiche or pie pan. Trim and crimp the edges.
- Evenly spread the steamed broccoli and shredded cheddar cheese over the pie crust.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and dried thyme. Pour the egg mixture over the broccoli and cheese.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
4. Ina Garten Mushroom Quiche
Ina Garten’s recipe for savory Mushroom Quiche is a delicious and filling option for any mealtime. The earthy mushrooms and the thick Gruyere cheese make a flavorful and hearty combo.
Ingredients:
- 1 9-inch pie crust, store-bought or homemade
- 2 tablespoons butter
- 1 1/2 cups sliced cremini or white button mushrooms
- 1 cup shredded Gruyere or Swiss cheese
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
Instructions:
- Preheat oven to 375°F (190°C).
- Roll out pie crust and fit it into a 9-inch quiche or pie pan. Trim and crimp the edges.
- In a skillet, melt butter and sauté mushrooms until they release their liquid and become tender. Remove from heat and let cool slightly.
- Evenly spread the cooked mushrooms and shredded Gruyere cheese over the pie crust.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and dried thyme. Pour the egg mixture over the mushrooms and cheese.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
5. Ina Garten Asparagus Mushroom Quiche
To celebrate the arrival of spring, try Ina Garten’s Asparagus Mushroom Quiche, a delicious combination of the earthy flavors of mushrooms with the soft, freshness of asparagus. You can use it as a stunning breakfast centerpiece or a small lunch.
Ingredients:
- 1 9-inch pie crust, store-bought or homemade
- 2 tablespoons butter
- 1 1/2 cups sliced cremini or white button mushrooms
- 1 1/2 cups chopped fresh asparagus, blanched
- 1 cup shredded Gruyere or Swiss cheese
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried tarragon
Instructions:
- Preheat oven to 375°F (190°C).
- Roll out pie crust and fit it into a 9-inch quiche or pie pan. Trim and crimp the edges.
- In a skillet, melt butter and sauté mushrooms until they release their liquid and become tender. Remove from heat and let cool slightly.
- Evenly spread the cooked mushrooms, blanched asparagus, and shredded Gruyere cheese over the pie crust.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and dried tarragon. Pour the egg mixture over the vegetables and cheese.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
6. Ina Garten Spinach Mushroom Quiche
Ina Garten’s Spinach Mushroom Quiche is a delicious mix of musky mushrooms, soft spinach, and creamy cheese. It’s great for breakfast, lunch, or a light dinner.
- 1 9-inch pie crust, store-bought or homemade
- 2 tablespoons butter
- 1 1/2 cups sliced cremini or white button mushrooms
- 1 1/2 cups chopped fresh spinach
- 1 cup shredded Gruyere or Swiss cheese
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
Instructions:
- Preheat oven to 375°F (190°C).
- Roll out pie crust and fit it into a 9-inch quiche or pie pan. Trim and crimp the edges.
- In a skillet, melt butter and sauté mushrooms until they release their liquid and become tender. Remove from heat and let cool slightly.
- Evenly spread the cooked mushrooms, chopped spinach, and shredded Gruyere cheese over the pie crust.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and ground nutmeg. Pour the egg mixture over the vegetables and cheese.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
7. Ina Garten Mini Quiche
The recipe for Mini Quiche that is an excellent choice for serving as an appetizer at parties or brunches. These delectable treats come in a bite-sized form, are bursting with flavor, and can be personalized with any fillings of your choosing.
Ingredients:
- 2 9-inch pie crusts, store-bought or homemade
- 1 1/2 cups assorted fillings (cooked bacon, ham, mushrooms, spinach, onions, etc.)
- 1 1/2 cups shredded cheese (Gruyere, Swiss, cheddar, etc.)
- 6 large eggs
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg or other preferred seasoning
Instructions:
- Preheat oven to 375°F (190°C). Grease a 24-cup mini muffin tin.
- Roll out pie crusts and use a round cookie cutter or glass to cut out 24 circles. Press each circle into the prepared muffin tin, forming mini crusts.
- Evenly divide your chosen fillings and shredded cheese among the mini crusts.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and preferred seasoning. Carefully pour the egg mixture over the fillings and cheese, filling each mini crust.
- Bake the mini quiches for 20-25 minutes, or until the centers are set and the edges are golden brown.
- Remove from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
8. Ina Garten Crab Quiche
This Crab Quiche is an elegant and flavorful entrée that is ideal for celebrating special occasions or serving at an extravagant diner. The combination of sweet crab meat and creamy cheese makes a heavenly, melt-in-your-mouth experience.
Ingredients:
- 1 9-inch pie crust, store-bought or homemade
- 1 1/2 cups lump crab meat, drained and picked over for shells
- 1 cup shredded Gruyere or Swiss cheese
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Old Bay seasoning
Instructions:
- Preheat oven to 375°F (190°C).
- Roll out pie crust and fit it into a 9-inch quiche or pie pan. Trim and crimp the edges.
- Evenly spread the crab meat and shredded Gruyere cheese over the pie crust.
- In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and Old Bay seasoning. Pour the egg mixture over the crab and cheese.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
9. Ina Garten Zucchini Quiche
The Zucchini Quiche that is created by Ina Garten is a tasty and fluffy snack that highlights the delicate and subdued taste of zucchini. This quiche is sure to be a hit at whatever brunch you throw this spring or summer, no matter the season.
- 1 9-inch pie crust, store-bought or homemade
- 1 1/2 cups thinly sliced zucchini
- 1 cup shredded Gruyere or Swiss cheese
- 1/2 cup diced onion
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried basil
Instructions:
- Preheat oven to 375°F (190°C).
- Roll out pie crust and fit it into a 9-inch quiche or pie pan. Trim and crimp the edges.
- Evenly spread the sliced zucchini, diced onion, and shredded Gruyere cheese over the pie crust.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, and dried basil. Pour the egg mixture over the zucchini, onion, and cheese.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
10. Ina Garten Quiche Lorraine
Ina Garten’s Quiche Lorraine is a timeless classic that features a delicious combination of bacon, cheese, and a creamy custard filling. This elegant dish is perfect for a sophisticated brunch or a special occasion.
Ingredients:
- 1 9-inch pie crust, store-bought or homemade
- 6 slices bacon, cooked and crumbled
- 1 cup shredded Gruyere or Swiss cheese
- 4 large eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
Instructions:
- Preheat oven to 375°F (190°C).
- Roll out pie crust and fit it into a 9-inch quiche or pie pan. Trim and crimp the edges.
- Evenly spread the crumbled bacon and shredded Gruyere cheese over the pie crust.
- In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and ground nutmeg. Pour the egg mixture over the bacon and cheese.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is lightly golden.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
FAQs and Tips When Making Quiches
Can I use a store-bought crust or should I make my own?
Both options are acceptable. Store-bought crusts can save time and effort, while homemade crusts offer more control over the ingredients and taste. Choose the option that works best for you.
Can I use frozen vegetables in these quiche recipes?
Yes, you can use frozen vegetables, but make sure to thaw and drain them well before using to avoid excess moisture in the quiche.
Do you have to prebake the pastry for quiche?
Prebaking (or blind baking) the pastry for quiche is not always necessary, but it can help prevent a soggy crust. If you’re using a wet filling or want a crispier crust, prebake the crust for 10-15 minutes at 375°F before adding the filling.
Can you use regular milk instead of heavy cream in quiche?
Yes, you can use regular milk as a substitute for heavy cream in quiche recipes. The resulting quiche will have a lighter texture and be less rich. You can also use half-and-half, which is a mix of milk and cream, to achieve a balance between richness and lightness.
Can I freeze a quiche?
Yes, you can freeze a fully baked and cooled quiche. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. Thaw the quiche overnight in the refrigerator and reheat it in a 325°F (160°C) oven for 15-20 minutes.
Check for doneness with a knife or toothpick
To ensure your quiche is cooked through, insert a knife or toothpick into the center. If it comes out clean or with just a few moist crumbs, the quiche is done.
