This rich gordon ramsay bacon and leek quiche recipe is made with smoked bacon, fresh leeks, and heavy cream, ready in 75 minutes. Slicing through the softly set custard to reach the buttery pastry reveals perfectly distributed layers of salty pork and melted Gruyere. I love making this for weekend brunches.
Try More Breakfast Recipes:
- Gordon Ramsay’s Eggs Benedict
- Gordon Ramsay Scrambled Eggs With Salmon
- Gordon Ramsay Apple Crumble Recipe
Why You Will Love This Bacon and Leek Quiche Recipe:
- Rich, savory flavor combination: The smoky bacon pairs perfectly with the mild, slightly sweet leeks, creating a deep and balanced taste in every bite.
- Creamy, custard-like filling: The egg and cream mixture bakes into a silky, smooth texture that feels luxurious and satisfying.
- Buttery, flaky crust: The crisp pastry base adds the perfect contrast to the soft filling, giving you a great mix of textures.
- Perfect for any time of day: Enjoy it for breakfast, brunch, lunch, or even a light dinner—it’s incredibly versatile.
- Easy to make ahead: You can prepare it in advance and reheat or serve it cold, making it ideal for busy schedules.
- Great for entertaining: Quiche looks elegant and slices neatly, making it perfect for serving guests.
- Simple ingredients, gourmet result: Basic ingredients come together to create a dish that tastes restaurant-quality.
Gordon Ramsay Bacon And Leek Quiche Ingredients
For the Pastry:
- 200g plain flour
- 100g cold unsalted butter, cubed
- 3 tbsp ice-cold water
For the Filling:
- 150g smoked bacon lardons
- 2 medium leeks, finely sliced
- 3 large eggs
- 200ml double cream
- 100ml whole milk
- 100g Gruyere cheese, grated
- 1 pinch ground nutmeg
- 1 pinch sea salt and black pepper
How To Make Gordon Ramsay Bacon And Leek Quiche
- Make The Pastry: Rub the flour and cold butter together until it resembles breadcrumbs, then bind with ice water. Chill for 30 minutes.
- Blind Bake: Roll the pastry out and line a 9-inch tart tin. Line with baking paper, fill with baking beans, and bake at 190°C (375°F) for 15 minutes. Remove beans and bake 5 more minutes.
- Cook The Filling: Fry the bacon lardons in a dry pan until crisp. Add the sliced leeks and cook until softened, then spread over the baked pastry base.
- Whisk The Custard: Whisk the eggs, double cream, milk, nutmeg, salt, and pepper in a jug. Stir in the grated Gruyere cheese.
- Bake And Set: Pour the liquid custard over the bacon and leeks in the tart case. Bake at 160°C (320°F) for 25 to 30 minutes until just set with a slight wobble in the center.
Recipe Tips
- Keep it cold: Warm butter ruins the flaky texture of shortcrust pastry, so always use ice-cold water.
- Cool the filling: Do not add hot leeks and bacon to raw eggs, or they will scramble prematurely.
- Watch the wobble: Pull the quiche from the oven when the center still jiggles slightly, as it continues to set while cooling.
What To Serve With Bacon And Leek Quiche?
Serve this savory Bacon And Leek Quiche with a lightly dressed rocket and cherry tomato salad. A crisp, sharp vinaigrette cuts through the rich cream and cheese perfectly.
How To Store Leftovers Bacon And Leek Quiche?
Keep leftover quiche in an airtight container in the fridge for up to 3 days. You can also wrap slices tightly and freeze them for up to 2 months. Reheat in a warm oven to keep the pastry crisp.
How To Reheat Leftovers Bacon And Leek Quiche?
Oven Method (Best texture): Preheat oven to 160°C (320°F). Place quiche slices on a baking tray and cover loosely with foil. Heat for 15–20 minutes until warmed through. This keeps the crust crisp and the filling creamy.
Microwave Method (Quick way): Place a slice on a microwave-safe plate and heat for 30–60 seconds until hot.
Tip: For better texture, finish in a pan for 1–2 minutes to crisp the base.
FAQs
Can I use store-bought pastry?
Yes, a good quality pre-rolled shortcrust pastry saves time and works beautifully. Just remember to always blind bake it first.
Why did my quiche curdle?
Curdling usually happens if the oven is too hot or the quiche is overbaked. Bake gently at a moderate temperature for a smooth custard.
Can I substitute the Gruyere?
Cheddar or Swiss cheese makes an excellent alternative if you cannot find Gruyere in your local shop.
More Breakfast Recipes:
- Gordon Ramsay’s Beans and Potato Cakes
- Gordon Ramsay Crepe Suzette Recipe
- Gordon Ramsay Biscuits Recipe
Bacon And Leek Quiche Nutrition Fact
- Calories: 480 kcal
- Total Fat: 35g
- Saturated Fat: 18g
- Cholesterol: 165mg
- Sodium: 420mg
- Total Carbohydrate: 22g
- Protein: 15g
gordon ramsay bacon and leek quiche recipe
Course: Breakfast, BrunchCuisine: American, BritishDifficulty: Easy6
servings30
minutes1
hour25
minutes1
hour55
minutesThis gordon ramsay bacon and leek quiche recipe yields a rich, buttery tart made with smoked lardons, fresh leeks, and Gruyere. Ready in 75 minutes, it is an easy yet impressive centerpiece for your next weekend brunch.
Ingredients
200g plain flour
100g cold unsalted butter, cubed
3 tbsp ice-cold water
150g smoked bacon lardons
2 medium leeks, finely sliced
3 large eggs
200ml double cream
100ml whole milk
100g Gruyere cheese, grated
1 pinch ground nutmeg
1 pinch sea salt and black pepper
Directions
- Make The Pastry: Rub the flour and cold butter together until it resembles breadcrumbs, then bind with ice water. Chill for 30 minutes.
- Blind Bake: Roll the pastry out and line a 9-inch tart tin. Line with baking paper, fill with baking beans, and bake at 190°C (375°F) for 15 minutes. Remove beans and bake 5 more minutes.
- Cook The Filling: Fry the bacon lardons in a dry pan until crisp. Add the sliced leeks and cook until softened, then spread over the baked pastry base.
- Whisk The Custard: Whisk the eggs, double cream, milk, nutmeg, salt, and pepper in a jug. Stir in the grated Gruyere cheese.
- Bake And Set: Pour the liquid custard over the bacon and leeks in the tart case. Bake at 160°C (320°F) for 25 to 30 minutes until just set with a slight wobble in the center.
