Gordon Ramsay Recipes

Gordon Ramsay Quiche Recipe [+Tips]

5 min read

I still remember the first time I tried Gordon Ramsay’s quiche. It was at a friend’s brunch and everyone was raving about how creamy and flavorful it was. Unlike the usual heavy, soggy quiches I’d tried before, this one felt fresh, light and surprisingly easy to make. Ramsay’s take on quiche is about balancing a buttery, flaky crust with a rich, silky filling that’s packed with flavor but not overwhelming.

  • Classic yet refined: Ramsay’s quiche combines traditional French technique with a modern twist.
  • Perfect for any meal: It’s versatile.
  • Focus on texture: The crust is crisp, the filling creamy, with bursts of savory ingredients like cheese and herbs.
  • Accessible: Despite sounding fancy, it’s doable for home cooks if you follow his method.

Gordon Ramsay Quiche Recipe

Ingredients Needed

Whenever I prep for a quiche, I like to line everything up first. With Ramsay’s recipe, the ingredient list is straightforward but precise. Here’s what you’ll want to gather:

  • Pastry dough: Usually shortcrust pastry, either homemade or store-bought.
  • Eggs: The heart of the filling. make sure they’re fresh.
  • Heavy cream: For that rich, velvety texture.
  • Milk: Often used to lighten the cream.
  • Cheese: Gruyère is classic for quiche; it melts well and adds a nutty flavor.
  • Bacon or pancetta: Adds a smoky, savory kick.
  • Onions or shallots: For sweetness and depth.
  • Fresh herbs: Think thyme, chives or parsley.
  • Salt and pepper: To season perfectly.

Pro tip: Quality ingredients shine in quiche since the flavors are so clean and simple.

Equipment Needed

The right tools make a world of difference. I remember the first time I tried making quiche without a proper pan. the crust stuck everywhere. Here’s what I recommend:

  • Quiche or tart pan: A 9-inch pan with a removable bottom is ideal for easy slicing and serving.
  • Mixing bowls: For whisking eggs and combining ingredients.
  • Whisk: To blend eggs and cream smoothly.
  • Knife and cutting board: For prepping bacon, onions and herbs.
  • Rolling pin: If you’re making pastry from scratch.
  • Frying pan: To sauté bacon and onions.
  • Oven: Preheated and ready to bake your masterpiece.

Ingredient Science Spotlight

I geek out over how each ingredient works in a quiche. Once I understood this, my quiches improved dramatically.

  • Eggs: They coagulate (firm up) when baked, creating the custard texture that holds everything together.
  • Cream and milk: Fat content here controls creaminess. More cream = richer custard but too much can make it overly dense.
  • Cheese: Melts and adds flavor and texture. Gruyère’s fats and proteins create that luscious melt.
  • Pastry dough: The flour proteins develop gluten for structure. Butter in the dough creates flakiness as it melts and creates layers.
  • Bacon: The fat renders out, flavoring the custard and adding a smoky depth.

Knowing This Helped Me Tweak My Quiche To Be Perfectly Creamy, Not Rubbery Or Watery.

Instructions To Make Gordon Ramsay’s Quiche

I always break down Ramsay’s recipe into manageable steps. Here’s how I make it at home:

  • Prepare The Pastry

    • Roll out the dough to fit your pan.
    • Press it into the pan and trim excess.
    • Chill for 30 minutes to prevent shrinking.

  • Blind Bake The Crust

    • Line with parchment and fill with baking weights or dried beans.
    • Bake at 375°F (190°C) for about 15 minutes until lightly golden.

  • Cook The Filling Ingredients

    • Fry bacon until crisp; set aside.
    • Sauté onions until soft and translucent.

  • Mix Custard

    • Whisk eggs, cream and milk together.
    • Season with salt, pepper and add fresh herbs.

  • Assemble

    • Sprinkle cooked bacon and onions into the crust.
    • Grate cheese over the top.
    • Pour custard mixture gently to avoid disturbing ingredients.

  • Bake

    • Bake at 350°F (175°C) for 25-30 minutes until filling is set but still slightly wobbly in the center.

  • Rest

    • Let cool for 10 minutes before slicing. This helps it set further and makes it easier to cut.

Common Mistakes & Fixes

I’ve made these mistakes myself. Here’s what to watch out for:

  • Soggy Crust

    • Fix: Blind bake properly and don’t overload with wet fillings.

  • Rubbery Custard

    • Fix: Avoid overbaking. Remove when slightly jiggly.

  • Filling Too Runny

    • Fix: Use enough eggs and cream ratio; too much milk dilutes it.

  • Crust Shrinking

    • Fix: Chill dough before baking and don’t stretch it too thin.

  • Uneven Cooking

    • Fix: Bake in the middle rack and rotate pan halfway if needed.

Smart Substitutions

Once, I ran out of Gruyère and had to improvise. Here are smart swaps that still keep the quiche delicious:

  • Cheese: Substitute Swiss, Emmental or sharp cheddar.
  • Bacon: Use smoked ham, sausage or mushrooms for vegetarian options.
  • Cream: Half-and-half or whole milk can be used but texture will be lighter.
  • Pastry: Puff pastry can be used for a different texture but watch the bake time.
  • Herbs: Use what you have fresh or dried. rosemary, oregano or basil work well.

FAQs

What Ingredients Do I Need For Gordon Ramsay’s Quiche?

You’ll need eggs, cream, cheese, butter, flour, and your choice of fillings like spinach or bacon.

How Do I Make The Perfect Quiche Crust?

Mix butter and flour until crumbly, then add a little cold water to form dough. Chill it before rolling out.

Can I Prepare The Quiche In Advance?

Yes! You can make it a day ahead and reheat it gently before serving.

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