Gordon Ramsay Bacon And Leek Quiche (2024)

This delicious quiche recipe from Gordon Ramsay features bacon, leeks, thyme, eggs, heavy cream, Gruyère cheese, unsalted butter, and all-purpose flour. For 8 servings, this dish calls for 3 hours of cooking time.

More Gordon Ramsay Recipe:

• Gordon Ramsay Scalloped Potatoes
• Gordon Ramsay Potato Cakes
• Gordon Ramsay Crab Cake

💗 Why You’ll Love This Bacon And Leek Quiche Recipe:

• A True Savory Delight:The harmonious pairing of these ingredients transforms the quiche into a genuine savory delight.
• Exquisite Blend:Gordon Ramsay’s Bacon and Leek Quiche offers an exquisite blend of smoky bacon and flavorful leeks.
• A Culinary Delight:Ramsay’s culinary mastery shines through in every bite, ensuring a pleasurable experience with the perfect equilibrium of ingredients.

❓ What Is Gordon Ramsay Bacon And Leek Quiche Recipe?

Gordon Ramsay’s Bacon and Leek Quiche is adelightful blend of flaky crust with a savory filling of bacon, leeks, thyme, Gruyère cheese, eggs, and cream, showcasing Ramsay’s culinary expertise.

🥚 Gordon Ramsay Bacon And Leek Quiche Ingredients

Crust

• 2 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• 1 ½ cold unsalted butter (cubed)
• 1 large egg yolk
• ¼ cup plus 3 tablespoons ice water

Filling

• 1 pound thickly sliced bacon (cut into /2-inch dice)
• 3 large leeks, white and tender green parts only (thinly sliced)
• 1 teaspoon chopped thyme leaves
• Salt and freshly ground white pepper
• 8 ounces cave-aged Gruyère cheese (shredded)
• 4 large eggs
• 2 large egg yolks
• 2 ½ cups heavy cream (or half-and-half)

🥧 How To Make Gordon Ramsay Bacon And Leek Quiche

1. In a food processor, pulse 2 1/2 cups of flour with the salt.
2. Add the butter and pulse until it is the size of small peas.
3. Add the egg yolk and ice water and pulse until the pastry is moistened.
4. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until smooth.
5. Pat the pastry into 2 disks, wrap in plastic, and refrigerate until firm, about 20 minutes.
6. Preheat the oven to 375°.
7. On a floured surface, roll 1 disk of the pastry to a 12-inch round.
8. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching.
9. Trim the excess and use it to patch any holes.
10. Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.
11. Line the tart shells with foil and fill them with pie weights or dried beans.
12. Bake the tart shells for 30 minutes, just until dry.
13. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden.
14. Transfer the tart pans to 2 sturdy baking sheets.
15. In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes.
16. Drain the bacon, leaving 1 tablespoon of the fat in the pan.
17. Add the leeks and thyme to the skillet, season with salt and white pepper, and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes.
18. Transfer to a bowl and let cool. Stir in the bacon and cheese.
19. Divide the bacon-and-leek filling between the tart shells.
20. In a bowl, whisk the eggs with the egg yolks and heavy cream.
21. Season lightly with salt and white pepper.
22. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned.
23. Transfer the quiches to a rack and let cool for 15 minutes.

💭 Recipe Tips:

• For a flaky and tender crust, make sure the butter is cold and cut into cubes before adding it to the food processor.
• When rolling out the pastry, work on a floured surface to prevent sticking and ensure an even thickness.
• Before baking, refrigerate the tart shell. This step is crucial to maintain the pastry’s shape and prevent any undesirable shrinkage during the baking process.
• When cooking the bacon, aim for a rich flavor and crisp texture. Ensure it reaches a browned and crisp state to enhance the overall taste of the quiche.

🍵 What To Serve With Bacon And Leek Quiche?

You can serve bacon and leek quiche with aside salad, fresh fruit slices, roasted vegetables, light soup, or crusty bread.

🎚 How To Store Leftovers Bacon And Leek Quiche?

• In the fridge:leftovers Bacon and Leek Quiche can be kept in the fridgefor up to 3-4 daysin a sealed container.
• In the freezer:Your leftoversBacon and Leek Quiche can be frozenfor up to 2-3 monthsif it is tightly wrapped in plastic wrap and aluminum foil.

🥵 How To Reheat Leftovers Bacon And Leek Quiche?

• In the oven:Put the leftovers Bacon and Leek Quiche on a baking sheet and heat it in the ovenfor 15 to 20 minutesat 325°F.
• In the microwave:Place leftovers Bacon and Leek Quiche on a microwave-safe plate, and heat on medium powerfor 1-2 minutes.

FAQ’S

More Gordon Ramsay Recipe:

• Gordon Ramsay Cauliflower Cheese
• Gordon Ramsay Stuffing For Turkey
• Gordon Ramsay Saute Potatoes

Gordon Ramsay Bacon And Leek Quiche Nutrition Fact:

• Calories:250
• Calories from Fat: 153
• Total Fat:17g
• Sodium:0mg
• Carbohydrates:14g
• Net carbs: 12g
• Fiber: 2g
• Protein: 8g

Gordon Ramsay Bacon And Leek Quiche

Author: Erin Table for Seven Cooking Method:Baking Cuisine:British Courses:Sides,Dinner,Lunch Recipe Keys:BBacon And Leek Quiche

Difficulty:BeginnerPrep time: minutesCook time: 30 minutesRest time: 10 minutesTotal time: 40 minutesServings:8 servingsCalories:250 kcal Best Season:Available

Description

This delicious quiche recipe from Gordon Ramsay features bacon, leeks, thyme, eggs, heavy cream, Gruyère cheese, unsalted butter, and all-purpose flour. For 8 servings, this dish calls for 3 hours of cooking time.

Ingredients

Crust

• 2 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• 1 ½ cold unsalted butter (cubed)
• 1 large egg yolk
• ¼ cup plus 3 tablespoons ice water

Filling

• 1 pound thickly sliced bacon (cut into /2-inch dice)
• 3 large leeks, white and tender green parts only (thinly sliced)
• 1 teaspoon chopped thyme leaves
• Salt and freshly ground white pepper
• 8 ounces cave-aged Gruyère cheese (shredded)
• 4 large eggs
• 2 large egg yolks
• 2 ½ cups heavy cream (or half-and-half)

Instructions

1. In a food processor, pulse 2 1/2 cups of flour with the salt.
2. Add the butter and pulse until it is the size of small peas.
3. Add the egg yolk and ice water and pulse until the pastry is moistened.
4. Turn the pastry out onto a floured work surface and knead 2 or 3 times, just until smooth.
5. Pat the pastry into 2 disks, wrap in plastic, and refrigerate until firm, about 20 minutes.
6. Preheat the oven to 375°.
7. On a floured surface, roll 1 disk of the pastry to a 12-inch round.
8. Ease the pastry into a 10-inch fluted tart pan with a removable bottom without stretching.
9. Trim the excess and use it to patch any holes.
10. Refrigerate the tart shell for 10 minutes. Repeat with the remaining pastry.
11. Line the tart shells with foil and fill them with pie weights or dried beans.
12. Bake the tart shells for 30 minutes, just until dry.
13. Remove the foil and pie weights and bake the crusts for about 15 minutes longer, until they are dry and golden.
14. Transfer the tart pans to 2 sturdy baking sheets.
15. In a large skillet, cook the bacon over moderately high heat, stirring, until browned and crisp, about 7 minutes.
16. Drain the bacon, leaving 1 tablespoon of the fat in the pan.
17. Add the leeks and thyme to the skillet, season with salt and white pepper, and cook over moderate heat, stirring occasionally, until the leeks are softened but not browned, about 5 minutes.
18. Transfer to a bowl and let cool. Stir in the bacon and cheese.
19. Divide the bacon-and-leek filling between the tart shells.
20. In a bowl, whisk the eggs with the egg yolks and heavy cream.
21. Season lightly with salt and white pepper.
22. Pour the custard into the tart shells and bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned.
23. Transfer the quiches to a rack and let cool for 15 minutes.

Notes

• For a flaky and tender crust, make sure the butter is cold and cut into cubes before adding it to the food processor.
  When rolling out the pastry, work on a floured surface to prevent sticking and ensure an even thickness.
  Before baking, refrigerate the tart shell. This step is crucial to maintain the pastry’s shape and prevent any undesirable shrinkage during the baking process.
  When cooking the bacon, aim for a rich flavor and crisp texture. Ensure it reaches a browned and crisp state to enhance the overall taste of the quiche.

Keywords:Gordon Ramsay Bacon And Leek Quiche