Go Back Email Link
Mary Berry Leek and Stilton Quiche Recipe

Mary Berry Leek and Stilton Quiche Recipe

Mary Berry's leek and Stilton quiche has sweet, silky leeks and bold, tangy Stilton in a rich cream custard — an outstanding British quiche.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 40 minutes
Servings: 10 Slices
Course: Side Dish
Cuisine: British
Calories: 410
Ingredients Method Notes

Ingredients
  

  • Shortcrust Pastry:
  • 200 g plain flour sifted
  • 100 g unsalted butter cold and cubed
  • Pinch of fine salt
  • 2 –3 tbsp cold water
  • Leek and Stilton Filling:
  • 40 g unsalted butter
  • 3 large leeks sliced 1cm rounds
  • 3 garlic cloves crushed
  • 1 tsp fresh thyme leaves
  • 3 large eggs
  • 250 ml double cream
  • 100 ml whole milk
  • 150 g Stilton crumbled in irregular pieces
  • ¼ tsp freshly grated nutmeg
  • White pepper — taste before adding salt
  • 1 tbsp fresh flat-leaf parsley chopped

Method
 

  1. Make pastry — pulse to crumbs, add cold water, wrap and chill 30 minutes.
  2. Preheat oven to 200°C / 180°C fan / Gas 6. Roll to 3mm — line 23cm tart tin. Prick. Chill 20 minutes. Blind bake with beans 15 minutes. Remove beans — bake 8–10 minutes until pale golden and dry. Reduce oven to 180°C / 160°C fan / Gas 4.
  3. Cook leeks in butter over medium-low heat 12–15 minutes until completely soft and sweet. Add garlic and thyme — 2 minutes. Season lightly. Cool slightly.
  4. Whisk eggs, cream, and milk. Add nutmeg and white pepper. Taste before adding salt.
  5. Spread leeks over pastry base. Scatter Stilton in generous irregular pieces. Scatter parsley. Pour custard over carefully — to within 5mm of the top.
  6. Place on baking tray. Bake at 180°C for 30–35 minutes until just set with slight central wobble. Cool in tin 20 minutes. Serve warm.

Notes

Cook leeks 12–15 minutes minimum — sweet, silky leeks balance the bold Stilton.
Do not crumble Stilton too finely — larger pieces give dramatic pockets of flavour.
Taste custard before adding salt — Stilton is extremely salty.
White pepper not black — keeps the pale custard clean-looking.
Blind bake pastry until completely dry — Stilton adds moisture and the pastry must be ready.
Pastry case can be blind baked the day before — add filling and bake on the day.
QR Code linking back to recipe