Gordon Ramsay Quiche Lorraine Recipe

The first time I made Quiche Lorraine, I treated it like a dump-and-bake casserole.
I skipped the blind bake. Used soft bacon. My custard split. And the crust? Soggy enough to fold in half. I thought quiche was just fancy scrambled eggs in a pie shell. What I didn’t get was that it’s all about control—heat, texture, and fat.

What changed? Watching how Gordon Ramsay handles it: crispy bacon, Gruyère for umami, silky custard that just jiggles, and a blind-baked crust that could stand on its own. This version is tested, balanced, and built for real kitchens. No fluff. Just real control.

Why This Works (And Where Most Go Wrong)

Most home quiches fail for two reasons: undercooked crusts and overcooked fillings.

• Blind baking isn’t optional. If you skip it, the crust soaks up the custard and never crisps.
• The custard needs full-fat cream—not milk—and gentle heat. Go low and slow.
• Bacon needs to be crisp. Otherwise, the fat renders inside the quiche and turns the texture greasy.
• Gruyère isn’t just cheese—it’s the glue of the flavor system here. Nutty, melty, rich.

Ramsay’s version works because it respects the layers. It treats each component as its own recipe before combining. That’s the key.

Ingredients That Actually Matter

• One 9-inch deep-dish pie crust (frozen or homemade)
  Must be deep. Shallow shells overflow or underfill. Blind-baked to golden.
• 8 oz thick-cut bacon, diced
  Crisp it fully—don’t half-send it into the quiche.
• ½ cup chopped shallots (from ~2 medium)
  Adds sweetness and depth. Onion is too aggressive. Shallots balance.
• 4 large eggs
  No shortcuts. Large is standard for balance.
• 1¼ cups heavy cream
  Milk makes it watery. You want silk, not soup.
• ¼ tsp salt + ⅛ tsp cayenne + pinch nutmeg
  Nutmeg is key—it lifts the custard. Cayenne adds quiet heat. Don’t over-salt (bacon + cheese are salty already).
• 4 oz Gruyère, finely shredded (about 1¼ cups)
  Sharp, melty, essential. Don’t sub unless tested (see below).

How To Make Gordon Ramsay Quiche Lorraine

Preheat oven to 400°F (200°C). Blind bake the crust.
Let it soften 10 min at room temp, then prick the bottom and sides with a fork. Bake on a sheet tray for 10–15 minutes until lightly golden. If it puffs, prick again. Then reduce oven to 325°F (165°C).

Cook bacon in a skillet over medium heat until crispy.
About 10 minutes. Drain on paper towels. Keep 1 tbsp of bacon fat in the pan.

Soften shallots in the bacon fat.
Low heat, 3–4 minutes, just until translucent. Don’t brown them.

Whisk the custard.
In a bowl: eggs, cream, salt, cayenne, nutmeg. Whisk until smooth and pale. No lumps. No shortcuts.

Assemble the quiche.
Layer shallots first. Then half the bacon. Then all the Gruyère. Top with the rest of the bacon. Pour custard gently over everything. Let it settle.

Bake at 325°F for 45–50 minutes.
Custard should be set at the edges but still slightly jiggly in the center. It’ll finish setting as it cools. Overbake and it goes rubbery. Underbake and it collapses.

Cool at least 15 minutes before slicing.
This isn’t pizza. Give it time to set.

What Gordon Ramsay Says About This Dish

“A good quiche is about balance. Rich, but not heavy. Silky, but not wet.”

— That’s why his custard always has just cream, not milk. I tried half-and-half once—never again.

“Blind bake your tart shells. Every time. No one likes a soggy bottom.”

— In Ultimate Cookery Course, he hammers this. Once I started doing it, my crusts finally held shape and crunch.

“Don’t just throw in raw ingredients. Each one needs cooking first.”

— I used to toss in raw shallots. They turned bitter. Cooking them first changed everything.

What I Got Wrong (And How I Fixed It

• Tried skipping the blind bake. Crust turned to mush. Fixed by pricking, baking, and chilling before filling.
• Used milk instead of cream. Custard never set properly. Went back to heavy cream and it came out perfect.
• Bacon wasn’t crisp. Quiche leaked fat. Learned to fully render and drain it before assembly.
• Underseasoned. First version tasted flat. Cayenne and nutmeg lifted everything.

Variations That Actually Hold Up

• Cheese swap: Comté or Emmental work well. Avoid cheddar—it makes the custard greasy.
• Vegetarian version: Swap bacon with sautéed mushrooms and leeks. Still cook them fully before adding.
• Mini quiches: Use muffin tins. Reduce baking time to 20–25 minutes. Great for brunch spreads.
• Herbs: Add 1 tbsp chopped fresh chives or parsley just before baking for freshness.

Pro Tips That Change the Game

• Strain your custard if you see bits of unincorporated egg. Smooth custard = silk texture.
• Don’t overfill the crust. Stop ¼ inch from the top. It rises slightly.
• Bake on a sheet tray. Catches spills and prevents slosh.
• Cool before slicing. Even 15–20 minutes helps the custard lock in.

Storage + Leftover Moves

• Fridge: Cool fully, wrap tightly, refrigerate up to 3 days.
• Freeze: Wrap slices in plastic + foil. Freeze up to 3 months.
• Reheat: Air fryer at 300°F for 5–7 min = crisp crust and soft center. Oven works too (350°F for 10–12 min).

FAQs – Covering Search Intent

Q: Can I use milk instead of cream?
No. Milk makes the custard watery. You lose the silky texture. Go full cream.

Q: What’s the best cheese for Quiche Lorraine?
Gruyère. Nutty, melty, balanced. Don’t use oily cheese like cheddar unless you want a greasy top.

Q: Can I make this ahead?
Yes. Bake fully, cool, then reheat gently in the oven or air fryer. Don’t reheat in microwave—makes it soggy.

Q: Why is my quiche watery?
Custard was underbaked or the crust wasn’t blind baked. Could also be uncooked vegetables releasing moisture.

Q: Do I need to blind bake if using a homemade crust?
Yes. Every crust needs blind baking—frozen, fresh, or store-bought.

Try More Recipes:

• Gordon Ramsay Bacon And Leek Quiche Recipe 
• Gordon Ramsay Quiche Recipe
• Gordon Ramsay Vegan Bacon Recipe