Gordon Ramsay’s Bacon and Leek Quiche Was the Comfort I Didn’t Know I Needed

I was starving but weirdly patient—one of those rare combinations where you’re hungry, but also deeply committed to making something worth the effort. So I made Gordon Ramsay’s Bacon and Leek Quiche, and let me tell you…

This isn’t just food. It’s a full-on buttery, savory, brunch-hug-in-pie-form masterpiece.
And yes, I made my own crust. I felt unstoppable. (And also covered in flour.)

What Gordon Ramsay Would Do

Gordon’s quiche game? Ruthless in the best way. He’d make the pastry from scratch (duh), crisp the bacon like a pro, slice those leeks paper-thin, and whisk that custard like it owed him rent. His crust would be golden and shatteringly flaky. The filling? Creamy, cheesy, layered like a dream.

It would probably be served with a little herb salad and a very serious British stare.

What I Changed (And Why)

Okay, so… I was mostly good. I did make the crust by hand. I did not chill it as long as I should have. (20 minutes felt like a century.)

I used white cheddar because I couldn’t find Gruyère. Still slayed.

And I may or may not have eaten three slices before it even cooled properly.

Also: I halved the dough and only made one quiche. Because two quiches? On a Tuesday? Felt aggressive.

How It Turned Out

Listen. That crust? Shockingly flaky for something I threw together in a food processor while dancing to Beyoncé. The filling was savory, creamy, and rich in all the right places. The leeks melted down beautifully, and the bacon brought crispy, salty energy without overpowering the whole thing.

It was brunchy. It was cozy. It was giving you deserve this energy.

And my kitchen smelled like a little French café. Minus the attitude.

So, Was It Worth It?

Every buttery, cheesy, bacon-kissed second of it.

This is the kind of dish that feels like effort even if it’s not hard. It made me feel like a real adult—one who maybe knows where her tart pan is without digging.

Would I make it again? Yes. On purpose. Possibly just for myself. Probably with a mimosa.

How to Make Gordon Ramsay’s Bacon and Leek Quiche (Ava’s Version)

This quiche doesn’t just feed you. It tells you you’re doing great.

Smart Tips

• Chill the crust. Even if it’s just 15 mins. It’ll puff, not shrink.
• Use a mix of cheeses. Don’t stress if you can’t find Gruyère.
• Let the leeks cool. Hot filling + cold custard = scrambled mess.
• Blind bake like you mean it. Nobody wants a soggy bottom.
• Reheat in the air fryer. Crispy crust magic, I swear.

FAQs

Do I have to make the crust from scratch?
Nope. Store-bought crust will work if time is tight. But if you can, homemade = elite.

What’s the best cheese swap for Gruyère?
Sharp white cheddar or Emmental. Something nutty and melty.

Can I make it ahead?
Yes! It’s great reheated. Just cool completely before storing.

Can I freeze it?
Yep. Slice it, wrap it, freeze it. Air fryer brings it back to life.