Ina Garten Quiche Recipe With Filling Variations
“Multiple must-try fillings to switch things up!”
Ron Sharabi
Original Recipe Author
Quiche works with a whole lot of filling variations and even more side dishes. Yet, we don’t make it as often as we’d like.
Why? Well, whipping up a solid quiche from scratch can be a bit tricky and time-consuming.
But this Ina Garten quiche recipe turned things around for us. It cuts the hassle out of the equation by relying on a ready-made crust dough.
Maybe it’ll help you make your dream variation without spending all afternoon in the kitchen, too. Give the recipe a go, and let us know how it worked for you!
Frequently Asked Questions:
Ina Garten Quiche Recipe
Do I need to spread oil or anything on the dough?
No, you don’t have to do that for this recipe since the dough is chock-full of butter.
Should I defrost the dough first?
We’d recommend defrosting the dough but not completely. You want it to be a little chilled so that it’s easier to work with and spread.
Do I need to bake the dough before filling it?
No, you’ll bake the dough and quiche filling together in the end.
Can I use a disposable aluminum pan for this recipe?
Yes, it’s possible to use an aluminum pan. However, taking the quiche out of a springform pan is usually much easier.
Is it okay to use frozen broccoli?
Yes, you can use frozen broccoli. Just make sure to thaw it before you start making the quiche.
Ina Garten Quiche Recipe With Filling Variations
Equipment
Ingredients
- Pre-made pie crust (dough)
- Grains (any favorite type)
Royal Sauce:
- 2 cups heavy cream
- 2 eggs
- Salt (pepper)
- Some garlic powder
- Lots of minced garlic
- Nutmeg
- Favorite cheeses (optional: 3½ oz. feta cheese (100 g, with 3-4 slices Edam cheese))
Filling Variations:
- For yam quiche: Mix and oven-bake yam cubes (oil, salt, and black pepper.)
- For onion quiche: Fry onions with brown sugar in a pan first.
- For mushroom quiche: Stir-fry in a pan and remove before the mushrooms release their liquids.
- For cauliflower quiche: Roast slightly in the oven with olive oil.
- For tomato quiche: Roast slightly in the oven.
- For broccoli quiche: No prep is needed for frozen broccoli (check the FAQ for more details.)
Instructions
- Prepare the royal sauce filling in advance by mixing the ingredients.
- Preheat the oven to 350°F (180°C).
- Line the springform pan with the dough and make sure you have an even layer. (More info in the tips sections!)
- Spread edam/mozzarella cheese on the dough.
- Pour a part of the royal sauce over the cheese.
- Add the vegetable filling of your choice.
- Top with the remaining amount of sauce and garnish with pumpkin seeds, sesame seeds, or any other grain.
- Bake until the quiche is golden and double-check with the toothpick test.
Tips
- It’s possible to mix the filling ingredients and the sauce together. But if you’ll do a mushroom quiche, watch out for the secreted liquid—it might thin the sauce down.
- If the sauce is too runny for your liking, add ½ (or even whole) tablespoon of flour.
- Use extra bits of dough to cover up thin spots in the crust layer.
- If you’re feeling adventurous, give the crust some pizzazz by adding rosemary or thyme to the dough.
- You could freeze a baked quiche and pop it in the oven when you want to reheat it later.
your time to shine:
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Oh, and we almost forgot!
This Ina Garten Quiche Recipe is a part of our Lunch Series. Click NOW for more fun ideas you don’t wanna miss!
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