Leek & Pancetta Quiche | Gordon Ramsay 

"Just let it relax" *1 nanosecond later his dog is having a seizure*

I tried making this quiche and it was really good ! Just a couple tips for those who want to make the short crust: 1) the general ratio of flour to butter is 2:1. I found that adding 100g of butter was definitely enough, and adding too much butter would make the crust overly flaky and too difficult to work with. In his book, Gordon says 100g of butter, so it might've been an oversight with this video? 2) Shortcrust generally calls for cold butter to make the crust extra flaky. But that process usually involves a food processor or stand mixer, which a lot of home kitchens don't have. Trying to incorporate cold butter and flour with your fingertips was really difficult in my experience, it's a lot easier with room temp butter. So I get why he decided to go with room temp butter for this method. It's not as flaky, but the pastry is a lot easier to work with and still has a really good texture. 3) add water in increments. The good thing about creating the short crust by hand is that you can accurately feel whether or not it's coming together before you start kneading. So don't be afraid to add more water if you feel the crust is still too loose. Just make sure you add the water in stages, little by little, cause its easy to over add water. 4) don't be stingy with the crust. You always want to overmake pie crust and ensure a nice even layer for your pie tin, instead of having to roll your crust out too thin because there's not enough. You can always trim off the excess and bake it separately with some jam as a nice snack. But if you know for sure that you have enough crust, then that's one less thing you have to worry about I'm by no means a professional chef or professionally trained, but these are just little tips I found when making this quiche myself. Hope they help!

this man really knows how to make you hungry at the middle of the night

Gordon's dog foodgasming at 1:44

For fuck sake why do I watch this stuff, I'm on a fucking diet

From his Ulimate Cookery Course Book LEEK AND PANCETTA QUICHE SERVES 2 Quiche is a really versatile dish that you can take in any direction you like - just be generous with the filling: you want about two-thirds flavouring ingredients to one-third custard. Quiches are often better the next day, once the custard has had a chance to set properly and the flavours to mingle. 200g pancetta lardons Olive oil, for frying 2 leeks, trimmed and finely chopped 4 eggs 4 tbsp double cream 100g Gruyère cheese, finely grated 2 tbsp chopped flat leaf parsley Sea salt and freshly ground black pepper FOR THE SHORTCRUST PASTRY 200g plain flour, plus extra for dusting Pinch of salt 100g butter, at room temperature, cubed 1. First make the pastry. Sift the flour and salt into a mixing bowl. Using your fingertips, rub the butter into the flour, lifting the mixture up and dropping it back into the bowl - you want to keep the mixture light and airy. When it resembles fine breadcrumbs, mix in 2-3 tablespoons of cold water. Bring the pastry together, then knead lightly on a floured work surface to create a smooth, solid ball. Wrap in cling film and chill for 20 minutes. 2. Preheat the oven to 200°C/Gas 6. Oil a 25cm loose-bottomed tart tin. 3. Flour a work surface and roll out the pastry to the thickness of a £1 coin (3mm). Use to line the prepared tin, pushing it into the corners and sides with a small ball of leftover pastry. Leave some excess pastry overhanging the edges, then prick the base with a fork. Chill for 10 minutes. 4. Line the chilled pastry case with greaseproof paper and fill with ceramic baking beans or uncooked rice. Blind bake in the preheated oven for 10-15 minutes. Remove the paper and beans, then bake for a further 5-8 minutes until golden. Trim off the excess pastry with a sharp knife, then set the case aside. 5. Meanwhile, fry the pancetta in a large oiled frying pan over a medium heat for 3-4 minutes until coloured and almost crisp. Add the leek and sauté for 3-4 minutes until soft and completely cooked through. Drain to remove excess oil if necessary. 6. Mix the eggs and cream together in a bowl. Season with a pinch of salt and pepper. Add three-quarters of the Gruyère and stir in the leek mixture. Mix well then add the parsley. Taste and adjust the seasoning as necessary. Pour the mixture into the cooked pastry case, sprinkle the top with the remaining cheese and cook in the preheated oven for 15-20 minutes until golden and set. 7. Remove the quiche and allow to cool slightly before serving.

1:43 Well someone's having the time of their life

1:43 Gordon's dog is hilarious, perfect timing.

He talks like he's trying to sell you sex toys or he's narrating a survival show...

There is an error in the narration -- it's 100g of butter, not 200g. I just learned the hard way :P

"Use.. Those... Wrists... To really kneed it." Oh my

1:42 The dog stole the entire video for me.

Why was this a recommended video from Pornhub?

1:43 dog.exe has stopped working

gordon: one tablespoon of something *adds half the bottle* a couple tablespoons of something *adds a few drops*

Gordon Ramsay is a brilliant chef. I love his passion and artistry when it comes to food. He's so much calmer here than when he does reality shows. I think I prefer this side of him!

the dog having a stroke in the backyard lol 1:43

lol his dog is so damn cute!!

I thought i read Leek & Placenta oh god

1:32 that bite

No Gordon, the hero is not the short crust.. you are.

I love how this video starts , no intro just WERE COOKING WAKE THE FUCK OUT , GET YOUR HAND OUT OF YOUR TROUSERS THIS IS NOT A DRILL

He made making a quiche a very sexual experience for me... wasn't expecting that...

Gordon : *bite the plastic to rip it* Because he is too manly to use knife.

Just an FYI, it's 100g of butter not 200g the general rule of thumb is half 'fat to flour' for shortcrust pastry. Hope someone finds this helpful! 👍🙂

1:44 I've been laughing at how random that dog was for 10 minutes

Gordon the dough fall in part :(( 200 flour and 200 butter ?

Very nice but why do you not give the full ingredients when you cook and times? How many eggs? How long to second bake the pastry?

The final product looked fucking amazing.

I think ya messed the ingredients. I made it. I was a greasy mess. It made everyone sick lol too much butter. I saw now your shortcrust pastry video and it's 400 flour and 200 butter there. Not 200 and 200 like here.

Thought everyone would say 'it's raw' because when he ate that egg

tablespoon of olive oil = half a bottle tablespoon of water = tablespoon of water

anyone else hear the "ooooh yeeeeaahh!" at 1:00?

His voice is so calming, I use his videos to calm down so I can fall asleep faster.

I know the food's good, Gordon, but... Your dog is having the time of it's life out there, man! Go and stroke that thing, have some fun! Naah, but, seriously? This is a beautiful dish, and made to perfection by one of the finest cooks I know. Keep being you, because you're awesome.

in his old videos, he used 400 g of flour and only 200 g of butter? why ? now he use 200g for both

Gordon probably seasons his poop before he feeds it to the sewer

When you can't figure out the answer to a question 4:09

Gordon Ramsay, let's make a nutella cake together? :D

he's so freaking manly, gosh.... XD

1:43 Rumpoles getting a stroke

he always sounds like he's out of breath

LOL that shot of the dog

I didn't have leeks and pancetta at home. Just used spring onion and bacon. Turned out OK!

1:43 Break dancing dog.

great quick recipe, yum!

What he made to start this video was a basic pie crust. If you Google pie crust recipes you'll see that they always use cold butter and ice water to make the dough. Using cold butter and water ensures a light and flaky crust. Cold butter is hard to incorporate into flour so I use my food processor for that job and it works great. I'm a little surprised he's advocating using room temperature butter and water. That leaves the dough chewy and tough. I know, I've made pie dough more times than I care to remember in my life.

0:45 see that's a couple tablespoons. Quick small amount. He's talking about water here. When he's taking about that Olive oil though "cOuPLe tABleSpoOns" FILLS PAN

Aside from Ramsay having an orgi the whole time, I really laughed at that part where the dog was just rolling around in the grass... idk y tho

4:22 Really important just to taste... IT'S RAWWWWWW!!!!

close your eyes and just listen 1:13 to 1:28

Gordon, I never learned to cook. Quarantine and your videos have changed that, and now I'm having so much delicious fun! Thank you and stay healthy!

Gordon you owe me one keyboard not ruined by drool

OMG how beautiful this kitchen is, whose wouldn't have cook in such beautiful kitchen .

he talk about food like he talk about sex xD

The dog at 1:43 XD

Put on your headset or headphone. Put your volume to the maximum. Press here 4:09

Am i the only one who feels restless and out of breath each time i hear him speak? The hell does he sound like he just ran a marathon?

1:44.....is that dog having a seizure lol XD XD XD

one of the best chefs out there!!

aaaand now i'm starving

Did he just taste raw egg? XD

I just love everything about him. I dont even watch it for the food.

I make my quiche in a similar way...plan about 1.5-2.0 hrs for this whole process. Maybe something to pre-make for the next day.

Honestly jaimie olIver seems like a clumsy chef compaired to Gordon. i like how when you watch gordons shows you can actualy tell he's done the real thing and not just tv cooking

Of all the Gordon Ramsey videos this is the one with some good editing and just audio could sound the most like porn

music in the background anyone? :D at around 3:00

Slice it and take a bite!! :'( You put us all through that and didnt finish. That quiche looked damn goood. You monster. :(

J'aime bien les quiches, c'est certain que je vais faire cette recette pour un samedi matin.mais je vais utiliser un fromage gouda fumé du Québec. Merci beaucoup pour votre version de mon mets préféré 😊👌 Finalement, votre chien de Famille est vraiment adorable. 🐶💟

4:10 Gordon goes full Batman daddy

I love that gordon doesn't waste my time for 5 min before starting the video. Plus he's an amazing chef

0:17 for God's sake Ramsay use a bloody knife!

Grab big handfulls of flour and mix into the butter. Stick the dough in the fridge for 20 min's to allow it to relax. You can use baking stones or Rice to weigh it down. Don't miss his big fat boxer dogs outside with there awesome dog houses, the one rolling on his back is adorb's. Mini fying pans give it the rustic charm. Let the dough get room temperature before rolling out into an even thickness. When creating the roundness in the mini fying pan use extra dough as a mini mallett to even out, not bare hands so that you don't get holes in the dough. Edges of dough over the mini fying pan. Brine back means to pre-cook your pastery for extra crispness. Put in oven at 200 degrees for 10 min's. Panchetta is pork belly and is an Italian cured meat with juniper, nutmeg, fennel. Get the panchetta nice and crispy, then put in very thinly sliced leeks, important to cook leeks down, make sure to drain. Take the weight out of the fying pans and put BACK in the oven to get it toasty and golden. Grate cheese into the custard, but also grate cheese over at the end. Bake fifteen to twenty min.'s

How to make the dough easy to move to baking pan? I always try hard to did it, it always crack

4:04 Time for a kitchen tug

Just saw this video, what would be a good substitute for leek please? (Allergic to leek)

The way he holds that dough... Has he killed a man with his bare hands before this!?!?

did he taste the mixture with raw eggs in it?

Why do I always think of Hatsune Miku whenever I see leeks?

Gordon Ramsey - Don’t season the pancetta, it’s already got enough in. Also Gordon Ramsey - Pancetta, season beautifully.

I made this for my girlfriend now we’re engaged

Clearly a man who loves his work. It's why they call this the "culinary arts." Beautiful work, Mr. Ramsay.

See the word leek: triggers Skyrim flashbacks

That dog looked like he was having fun

Hi (to all my 100% loyal family) (whoever they are) But uhm just a morning post and nothing much really. Although about my eBay business (well I think pretty much the main thing is that “in regards to yugioh cards” in general and that field. (The prices can be adjusted a little well with the help of my 100% loyal family of ) And so say if I sold every single card “by singles” For $1 and buyer pays $1 shipping. That should be a lot of money really. (And I understand that “in normal scenarios” it is very highly unlikely for my cards to be sold that way) (But that’s what my 100% loyal family are to do for me, since they are my 100% loyal family ofc. And so they could “adjust the prices for me”) Ok that should be all for this morning post. And ofc I have my lifetime connection with all my 100% loyal family. To (all my 100% loyal family) (whoever they are) Thanks for reading!

Gordon : original quiche *puts italian cheese and meat* France : am i a joke to you ?

why would you use bacon when you've got pancetta?! nom

I know I will never do any of his dishes but can’t stop watching them he is a artist where food is concerned so passionate still so entertaining

Hey Gordon nice vid I like what you did with the dogs

I was laughing through the whole thing I was thinking ''how long has that dog been out there?'

which the name of the background music please...???

He always describes things as "a nice, sort of..." lol

1:43 what's that good boye doing there

wait, how many eggs did you add????

is no one gonna mention the fact that he tasted raw egg at 4:22 ?

1:04 this is an ideal line to do one of those funny edits

Girl: Omg why won’t he answer me he must be texting other girls Me: *Watching Gordon Ramsey*

Poetry in motion. Love to watch you work.

it triggered me that he tore the cling film with his mouth

My Love Gordon Ramsay ..best cook in world