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Recipe by Gordon Ramsay

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1. To make the pastry, rub the flour, salt, butter and thyme into fine crumbs. Mix in the beaten egg and 1 tbsp ice-cold water, then draw together to a moist pastry, kneading lightly. Wrap with cling film and chill for at least 20 mins.
2. Heat oven to 190C/fan 170C/gas 5. Brush a deep, loose-bottom, 24cm tart tin with oil, then season it. Set a small ball of pastry aside and roll out the rest on a lightly floured surface to a large round, 38-40cm. Lift the pastry into the tin using the rolling pin and press into the sides. Press any cracks together and let the excess overhang.
3. Use a small ball of pastry to press the tart case into the flutes. Save a little more pastry for later (see Step 3 in the Step by step images). Prick the base lightly with a fork and chill the tart case, preferably in the freezer, for at least 30 mins. Cut out a circle of baking paper larger than the tart, scrunch it up, unravel and press into the case.
4. Fill the case with baking beans, stand on a baking sheet and bake for 20 mins. Remove the paper and beans and brush with the remaining yolk. Return to the oven for 5 mins, brush again and return for a final 10-15 mins until glazed and golden. Remove from the oven. Turn the oven to 140C/fan 120C/gas 1.
5. To make the custard, beat together the whole eggs, yolks, crème fraîche, milk and tarragon and season to taste.
6. For the filling, sauté the bacon in 1 tbsp oil until browned and beginning to crisp, about 5 mins. Add 2 tbsp oil to the pan and sauté the onion and chicory with the bacon, stirring until lightly cooked, about 5 mins. Strain any juices through a sieve, then tip into a big bowl.
7. Heat 2 more tbsp oil and stir-fry the mushrooms over a high heat for 3-5 mins. Strain and mix into the bowl. Wilt the rocket in same pan over a high heat and leave to cool.
8. Mix the cheeses and rocket into the custard and whizz with a hand blender until well mixed, then stir in the rest of the filling ingredients.
9. Put the tart case back into the oven. Leaving the shelf slightly out, ladle as much filling into the case as you can. Try to ladle the solid filling in first, then top up with custard. Push the shelf in and bake for 50 mins-1 hour until the quiche is set in the middle, turning for even baking.
10. Remove and trim the pastry edge so that it's in line with the top of the tin. This is easiest with a small, serrated knife. Cool the tart for at least 1 hour before removing from the tin and serving in slices.

438 kcalories, protein 15g, carbohydrate 20g, fat 34 g, saturated fat 17g, fibre 2g, salt 1.64 g

Latest comments and suggestions

• laineyj

  04 December 2007

  laineyj rated and commented on this recipe

  

  Well worth the effort!! double yum

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• Thriller

  17 June 2008

  Thriller rated and commented on this recipe

  

  Well worth the effort plus had fun making it! absolutley gorgeous!

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• adele

  05 October 2008

  adele commented on this recipe

  I did it exactly as written. It was the very best quiche I have ever eaten.

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• Ellen939

  11 October 2008

  Ellen939 commented on this recipe

  I wonder if anyone can tell me what to do about freezing quiche? Or perhaps it lasts a while in the fridge? I had heard if I was going to freeze it I should do so before I put it in the oven, i.e. make it and instead of baking it freeze it. Is this true? Then must I defrost it before cooking it? Thank you. Novice chef at work!!

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• Brigitte

  04 March 2009

  Brigitte commented on this recipe

  It is a lot of work, but the taste of the different ingredients combines excellent. Great to serve at a party.

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• Susan

  17 April 2009

  Susan commented on this recipe

  What a lot of work,I think I would make shortcrust pastry next time

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• adelphi10

  04 May 2009

  adelphi10 rated and commented on this recipe

  

  Quite time consuming but the result was fantastic!! Went down very well at a family party and have already passed the recipe on.

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Ingredients

FOR THE PASTRY

• 250g plain flour
• 1 tsp sea salt
• 125g cold butter , diced
• 1 tbsp thyme leaves
• 1 egg , beaten
• 1 tbsp olive oil , to brush the tin
• 1 egg yolk , to glaze

FOR THE CUSTARD

• 3 eggs
• 3 egg yolks
• 200ml crème fraîche
• 200ml milk
• small handful tarragon leaves, chopped

FOR THE FILLING

• 200g smoked streaky bacon , roughly chopped
• 5 tbsp olive oil
• 1 large handful red onion , chopped
• 2 heads red chicory , shredded
• 250g flat cap mushrooms , sliced
• 200g wild rocket
• 100g Gruyère , grated
• 100g mature cheddar , grated

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Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 1 hr

Cook 1 hr min 1 hr 40 mins

Plus chilling

Ingredients

FOR THE PASTRY

• 250g plain flour
• 1 tsp sea salt
• 125g cold butter , diced
• 1 tbsp thyme leaves
• 1 egg , beaten
• 1 tbsp olive oil , to brush the tin
• 1 egg yolk , to glaze

FOR THE CUSTARD

• 3 eggs
• 3 egg yolks
• 200ml crème fraîche
• 200ml milk
• small handful tarragon leaves, chopped

FOR THE FILLING

• 200g smoked streaky bacon , roughly chopped
• 5 tbsp olive oil
• 1 large handful red onion , chopped
• 2 heads red chicory , shredded
• 250g flat cap mushrooms , sliced
• 200g wild rocket
• 100g Gruyère , grated
• 100g mature cheddar , grated

438 kcalories, protein 15g, carbohydrate 20g, fat 34 g, saturated fat 17g, fibre 2g, salt 1.64 g

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