Ina Garten Quiche Lorraine

There’s something quietly impressive about a quiche that holds its shape and still tastes rich and custardy. I didn’t always get that balance right. Mine were either too eggy or too dry.

Ina’s version, with just enough cream and a touch of cayenne, changed that.

Here’s how I make it now—flavorful, firm, and never fussy.

The Game-Changer Step

Blind-baking the crust makes all the difference. If you skip it, the bottom turns soggy—and there’s no coming back from that. Ina doesn’t always specify it, but trust me: a quick 8–10 minutes in the oven before the filling goes in sets the base and gives you that flaky, buttery layer you want under the custard.

Also: cayenne. It’s just an eighth of a teaspoon, but it rounds the richness with the tiniest bit of heat.

What I Used (And Why)

• 12 slices bacon – Crispy, salty, and essential. I’ve tried pancetta—doesn’t hit the same.
• 1 cup shredded Swiss cheese – Melts beautifully. Gruyère is Ina’s go-to if you want to level it up.
• ⅓ cup minced onion – Adds sweetness and depth. I cook it down gently for better texture.
• 1 (9-inch) prepared pie crust – Store-bought is fine, but blind-bake it or it’ll be mush.
• 2 cups light cream – Rich, but not heavy. Heavy cream works too (a little more indulgent).
• 4 large eggs, beaten – The structure of the custard. Don’t overbeat—you want it silky.
• ¾ tsp kosher salt, ¼ tsp sugar, ⅛ tsp cayenne – Balanced seasoning. Cayenne sharpens the edges.

Making It Yours

Swaps That Actually Worked:

• Gruyère instead of Swiss – Ina-approved and more nutty.
• Half-and-half instead of light cream – Slightly lighter, but still creamy enough.
• Caramelized leeks instead of onion – Tried it once. Incredible with the bacon.

Lessons From My Oven

What Went Wrong	Why It Happens	How to Fix It
Crust was pale and soggy	Didn’t blind-bake it	Bake crust at 375°F for 10 min before filling
Center didn’t set	Oven temp dropped too low	Keep steady temp; bake on center rack
Overbrowned top, undercooked base	Filling too full and oven rack too high	Leave a ½” gap from the top; bake in lower-middle rack

How to Make Ina Garten’s Quiche Lorraine

1. Preheat the oven to 425°F (220°C).
2. Cook the bacon until crisp, then drain and chop.
3. Sauté the onions gently in a little of the bacon fat—just until soft.
4. Blind-bake the crust: prick with a fork, cover with parchment and weights, and bake 10 minutes at 375°F. Cool slightly.
5. Fill the crust with bacon, cheese, and onions.
6. In a bowl, whisk together cream, eggs, salt, sugar, and cayenne until smooth.
7. Pour the custard over the fillings.
8. Bake at 425°F for 15 minutes, then reduce to 300°F and bake for 30–35 more, until set at the edges but just a bit wobbly in the center.
9. Rest for 10 minutes before slicing.

Tips I Always Use

• Use a metal pie pan if you have one—it conducts heat better and helps the crust stay crisp.
• Cool the bacon fully before adding—it won’t weep into the custard.
• Room temp eggs and cream mix more easily and bake more evenly.
• Let it sit—cutting into a hot quiche makes it fall apart.

Leftover Notes

• Fridge: 3–4 days in a sealed container.
• Freezer: Wrap well and freeze up to 2 months. Reheat in the oven at 350°F until warmed through.
• Best Reheat: Slice, wrap in foil, and warm in a 325°F oven for 10 minutes.

Pairs beautifully with:

• Arugula salad with mustard vinaigrette
• A crisp rosé or dry Riesling
• Cold green bean salad with shallots and lemon

Reader Qs Answered

Q: Can I make this ahead of time?
A: Yes—and it’s better that way. Bake it the night before, cool completely, and reheat gently before serving.

Q: Can I use store-bought crust?
A: Absolutely. Just be sure to blind-bake it so the bottom holds up.

Q: How do I know when it’s done?
A: The edges will be puffed and golden, and the center will jiggle just slightly. It finishes setting as it rests.

Try More Recipes:

• Ina Garten Scalloped Potatoes And ham
• Ina Garten Potatoes Anna
• Ina Garten Chicken Enchiladas