Ina garten quiche recipes

The perfect quiche for any time of day and any occasion.

***It's not often that a recipe is worthy of re-posting. I think I've only done that once or twice in the entire time I've written this b...

Here, the 51 best Ina Garten recipes of all time. Because let’s face it: We can never get enough of our idol in all things cooking and life. Get ready to put on your chambray button-down and grab a wooden spoon, so you can whip up one of these recipes Barefoot Contessa-style.

This Barefoot Contessa Crab Quiche recipe is made with gruyere cheese, pie shell, fresh white crabmeat, scallions, heavy cream, lemon zest, dry mustard, seafood seasoning, salt, ground mace, and eggs. It takes 60 minutes and serves 6.

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.

This savory Ina Garten Breakfast Quiche is prepared using country ham, new potatoes, eggs, aged gouda, and a flaky pie crust. This hearty quiche recipe is a perfect breakfast or brunch dish that takes about 50 minutes to prepare and can serve up to 6 people.

Hands down, the best ever quiche recipe!

Ina Garten Spinach Quiche is made with frozen pie crust, frozen spinach, shallots, eggs, heavy cream, nutmeg, salt, cayenne pepper, and Gruyère cheese, This easy Spinach Quiche recipe creates a delicious breakfast or dinner that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.

Baked spinach and zucchini are anything but a snooze-fest when Ina gets her hands on them and adds basmati rice and two different types of cheese.

This healthy spinach and mushroom quiche recipe is as simple as it gets. Enjoy it for breakfast or brunch, or serve it with a light salad for lunch.