Gordon Ramsay Vegetarian Quiche Recipe That Even Meat Lovers Devour

The Gordon Ramsay vegetarian quiche recipe surprised me in the best way — and I say that as someone who used to believe quiche was just “breakfast pie for brunch people.” The first time I tried his veggie version, I was testing it for my sister, who’s vegetarian… and a little picky (hi, Jen). I expected something light and forgettable.

But Gordon’s version? Deeply savory. Buttery crust. Roasted veggies with real character. And that creamy, custardy filling that doesn’t collapse into mush.

I’ve made it for brunches, weeknight dinners, and even meal-prep Mondays. The trick is balancing earthy vegetables with bright herbs and creamy filling — and I’ve picked up a few very necessary fixes along the way (like: don’t overload with watery veg — ask me how I know).

Why Gordon Ramsay Vegetarian Quiche Recipe Works & Where Most Go Wrong

• Raw veggies = soggy quiche. Ramsay always roasts or sautés them first.
• Skipping blind baking. You need to pre-bake the crust or it turns to mush.
• Too much egg. It’s not an omelette — it’s a custard. Balance matters.
• Underseasoned filling. Eggs + cream need salt, pepper, and herbs to shine.
• Cheap crusts crack. Use a good butter-based dough or make your own.

What Gordon Ramsay Says About Vegetarian Quiche

Gordon once said, “Vegetables shouldn’t be an afterthought — they should be the star.” He builds flavor by roasting, layering textures, and using bold cheese (like Gruyère or goat cheese) to anchor the custard. It’s elegance in a crust, really.

How I Make Gordon Ramsay Vegetarian Quiche Recipe My Way

I’ve made this quiche more times than I can count — for brunches, baby showers, “oops I forgot to make dinner” nights — and it always delivers. Gordon’s version uses a buttery shortcrust, roasted veggies, and a rich egg custard. But I’ve made some small tweaks that turn it from “pretty good” to “gone in five minutes.”

I roast the veggies in advance (not just sauté), and I add a little goat cheese and Gruyère — that combo gives it depth and a little tang. I also blind bake the crust with pie weights — because one time I didn’t and ended up with bottom-of-the-quiche soup. Never again.

I also always pair this recipe with a fresh green salad or my Gordon Ramsay Tomato Soup Recipe when it’s chilly — total cozy vibes.

Ingredients For Gordon Ramsay Vegetarian Quiche Recipe (with my notes)

For the crust:

• 1 ¼ cups all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter, cold and cubed
• 3–4 tbsp ice water

(Or use a store-bought pie crust — but make sure it’s good quality and not sweetened.)

For the filling:

• 1 tbsp olive oil
• 1 small zucchini, diced
• ½ red bell pepper, chopped
• ½ red onion, thinly sliced
• 1 small handful baby spinach
• 4 large eggs
• ¾ cup heavy cream (or half-and-half)
• ½ cup whole milk
• ½ cup grated Gruyère
• ¼ cup crumbled goat cheese
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp fresh thyme (or ½ tsp dried)
• Optional: pinch of nutmeg (seriously, it works)

How To Make Gordon Ramsay Vegetarian Quiche Recipe Step By Step

1. Make the crust:
   In a food processor or by hand, blend flour, salt, and cold butter until crumbly. Add ice water, 1 tbsp at a time, until dough holds together. Form a disc, wrap, and chill 30 mins.
2. Blind bake the crust:
   Roll out dough, press into 9-inch tart or pie pan. Chill again for 15 mins. Prick bottom with fork, line with parchment, fill with weights or beans. Bake at 375°F for 15 mins, then remove weights and bake another 5–7 mins until lightly golden.
3. Prep the veggies:
   Toss zucchini, bell pepper, and onion with olive oil, salt and pepper. Roast at 400°F for 15–20 mins until tender and slightly caramelized. Let cool slightly. Wilt spinach in the hot pan for 1 min or microwave it covered for 30 sec.
4. Mix the custard:
   In a bowl, whisk eggs, cream, milk, salt, pepper, and nutmeg.
5. Assemble the quiche:
   Spread roasted veggies and spinach evenly over crust. Sprinkle Gruyère and goat cheese on top. Pour in the egg custard.
6. Bake:
   Bake at 350°F for 30–35 mins, until the center is just set and lightly puffed. A tiny jiggle is okay — it finishes as it cools.
7. Cool and serve:
   Let sit at least 10–15 mins before slicing so it sets fully. Serve warm or at room temp.

What I Got Wrong (And How I Fixed It)

• Didn’t blind bake once. Regret. The crust turned into sludge. Always blind bake — weights, parchment, the whole deal.
• Overloaded the filling. I used too many veggies and it didn’t set right. Keep the veggie volume balanced.
• Skipped resting time. I sliced it too soon and the custard oozed. Now I wait at least 15 mins.
• Used only one cheese. It was fine, but didn’t sing. Gruyère + goat cheese is the harmony this quiche needs.

Pro Tips That Change The Game For Gordon Ramsay Vegetarian Quiche Recipe

• Roast your vegetables, don’t just sauté. Roasting brings out sweetness and avoids extra moisture.
• Always blind bake the crust. Trust me, soggy-bottom quiche is a tragedy.
• Let it rest before slicing. The custard finishes setting and holds its shape.
• Use two cheeses for depth. Goat cheese for tang, Gruyère for meltiness = heaven.
• Don’t overfill the crust. It might look “just right” raw — but it puffs. Leave room at the top.

Variations That Actually Hold Up For Gordon Ramsay Vegetarian Quiche Recipe

• Mediterranean Style: Add sun-dried tomatoes, olives, and feta instead of goat cheese.
• Fall Version: Use roasted butternut squash, caramelized onion, and sage.
• Spicy Kick: Add a few roasted jalapeño slices or chili flakes to the custard.
• Mushroom & Thyme: Swap the zucchini and bell pepper for roasted creminis and a hint of truffle oil.

How To Store & Use Leftover Gordon Ramsay Vegetarian Quiche

• Fridge: Cover and store for up to 4 days.
• Freezer: Slice, wrap in foil, and freeze. Reheat at 325°F for 20 mins (no microwave! It ruins the crust).
• Leftover Ideas: Serve with arugula salad, reheat with soup, or cut into cubes and toss in a veggie-packed grain bowl.

FAQs

Can I make vegetarian quiche ahead of time?

Absolutely. I often bake it the night before, cool it, then reheat slices in the oven at 350°F for 10–15 mins.

How do you keep quiche crust from getting soggy?

Two words: blind bake. Use pie weights or dry beans and pre-bake the crust before adding the filling.

What’s the best cheese for vegetarian quiche?

I love using Gruyère for meltiness and goat cheese for tang. Feta, cheddar, or even blue cheese work too — just balance strong flavors.

Can I use milk instead of cream in quiche?

Yes — I often mix whole milk and cream. Just don’t use skim milk; it makes the custard watery and bland.

Do I need to pre-cook vegetables for quiche?

Yes, 100% yes. Raw veggies release water and ruin the custard. Always roast or sauté first.

From My Kitchen To Yours

If you’re craving something cozy, colorful, and seriously satisfying — this quiche is it. No meat needed. Just veggies, cheese, and love in a buttery crust.