Gordon Ramsay Bacon And Leek Quiche Recipe 

This delicious Bacon and Leek Quiche is a quick and easy meal perfect for any time of day. With a creamy filling, crispy bacon, and savory leeks, it’s simple to make with common ingredients. Whether for brunch or dinner, this quiche is a comforting, flavorful dish the whole family will love.

Ingredients Needed:

For the Crust:

• 310g all-purpose flour, plus extra for dusting
• ½ tsp kosher salt
• 170g cold unsalted butter, cubed
• 1 large egg yolk
• 80ml ice water

For the Filling:

• 450g thickly sliced bacon
• 3 large leeks, white and tender green parts only, thinly sliced
• 1 tsp fresh thyme leaves, chopped
• 225g (8 oz) Gruyère cheese, shredded
• 4 large eggs
• 2 large egg yolks
• 600ml heavy cream or half-and-half
• Kosher salt, to taste
• Freshly ground white pepper, to taste

How To Make Bacon And Leek Quiche Recipe:

1. Make the Crust: Pulse flour and salt in a food processor. Add butter and pulse until crumbly. Add egg yolk and ice water, then pulse until the dough comes together. Knead briefly, form into two disks, wrap in plastic, and chill for 20 minutes.
2. Prepare the Tart Shells: Preheat oven to 190°C (375°F). Roll out one disk to a 30cm (12-inch) round and press it into a 25cm (10-inch) tart pan. Chill for 10 minutes. Repeat with the second disk.
3. Blind Bake: Line the tart shells with foil and add pie weights or beans. Bake for 30 minutes. Remove the foil and weights, then bake for 15 more minutes until golden. Let cool.
4. Cook Bacon: Cook bacon in a pan until crispy (about 7 minutes). Drain and leave 1 tbsp bacon fat in the pan.
5. Cook Leeks: Add leeks and thyme to the pan. Cook for 5 minutes until soft. Let cool, then mix in bacon and cheese.
6. Fill Tart Shells: Spoon the bacon and leek mixture into the tart shells.
7. Make Custard: Whisk eggs, egg yolks, and cream. Season with salt and pepper. Pour over the filling.
8. Bake Quiches: Bake for 30 minutes, rotating halfway, until puffed and golden.
9. Cool and Serve: Cool for 15 minutes, then slice and serve.

Recipe Tips:

• Chill the dough: Always chill the dough for 20 minutes before rolling. This keeps the crust flaky and stops it from shrinking.
• Blind bake: Bake the crust with foil and pie weights to keep it crispy and avoid a soggy bottom.
• Don’t overcook bacon: Cook bacon until crispy but not too crispy. Overcooked bacon can make the quiche dry.
• Cool the filling: Let the bacon and leek mixture cool before adding it to the crust to stop the custard from curdling.
• Watch the baking: Rotate the quiche halfway through baking and check for a puffed-up, golden finish.

How To Store & Reheat Leftovers:

• Refrigerate: Cool the quiche to room temperature, then store it in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap the quiche tightly in plastic wrap and foil after it cools. Freeze for up to 1 month.
• Reheat: Preheat the air fryer to 180°C (350°F). Place the quiche inside and cook for 5–7 minutes until hot and crispy.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 17g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrate: 14g
• Dietary Fiber: 2g
• Sugars: 0g
• Protein: 8g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Oxtail Recipe
• Gordon Ramsay Lobster Wellington Recipe
• Gordon Ramsay Cauliflower Steak Recipe