Mary Berry Leek And Stilton Quiche​ Recipe

This decadent Mary Berry Leek and Stilton Quiche is made with a flaky shortcrust pastry, tender, sweet leeks, and a rich, tangy Stilton cheese, all suspended in a creamy egg custard. The result is a savory and sophisticated main course, with a perfect balance of flavors and a beautiful golden finish. This recipe creates a hearty dinner for six people, perfect for a cozy autumn or winter meal.

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Mary Berry Leek And Stilton Quiche Ingredients

For the Pastry:

• 225g (8oz) plain flour
• 100g (3 1/2oz) cold butter, cubed
• 1 large egg yolk
• 2-3 tbsp cold water For the Filling:
• 1 tbsp olive oil or butter
• 2 large leeks, about 450g (1lb), washed and sliced
• 125g (4 1/2oz) Stilton cheese, crumbled
• 4 large eggs
• 200ml (1/3 pint) double cream
• Pinch of grated nutmeg
• Salt and freshly ground black pepper

How To Make Mary Berry Leek And Stilton Quiche

1. Prepare the pastry: In a large bowl, rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and mix. Gradually add the cold water, one tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
2. Sauté the leeks: Heat the olive oil or butter in a frying pan over a low-medium heat. Add the sliced leeks, cover, and cook gently for 10-15 minutes, stirring occasionally. You want them to be very soft and tender, not browned. Set aside to cool.
3. Roll and blind bake: On a lightly floured surface, roll out the chilled pastry and use it to line a 23cm (9-inch) loose-bottomed flan tin. Prick the base all over with a fork, line with baking paper, and fill with baking beans. Blind bake in a preheated oven at 200°C/180°C Fan/Gas 6 for 15 minutes. This is a crucial step to prevent a soggy bottom.
4. Add the fillings: Remove the baking beans and paper from the pastry case. Scatter the cooled, soft leeks evenly over the base. Then, crumble the Stilton cheese over the leeks.
5. Mix and pour the custard: In a jug, whisk the eggs and cream together. Season with salt, pepper, and a pinch of nutmeg. Pour this egg mixture carefully over the leek and Stilton filling in the pastry case.
6. Final bake: Return the quiche to the oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
7. Serve: Let the quiche cool in the tin for about 5-10 minutes before carefully releasing it. Serve warm or at room temperature with a fresh salad.

Recipe Tips

• Properly wash the leeks: Leeks can hold a lot of grit and dirt between their layers. Make sure to slice them and then wash them thoroughly in a bowl of water to remove any debris before cooking.
• Don’t rush the leeks: Sautéing the leeks slowly over a low heat is essential. This process softens them and brings out their natural sweetness, which balances the tang of the Stilton cheese.
• Blind baking is non-negotiable: For a professional-looking quiche with a crisp base, you must blind bake the crust. This step ensures the pastry is cooked through before the wet filling is added.
• Use good quality Stilton: The Stilton cheese is the star of this dish, so use a good quality one. You can adjust the amount to your taste, but 125g provides a great, balanced flavor.

What To Serve Leek And Stilton Quiche

The rich flavor of this quiche is perfectly complemented by simple, fresh side dishes. A crisp, bitter green salad with a sharp vinaigrette is a classic choice, as it cuts through the richness of the cheese and cream. Roasted root vegetables, such as carrots or parsnips, or a side of steamed green beans with a knob of butter, would also be a fantastic accompaniment.

How To Store Leek And Stilton Quiche Leftovers

• Refrigerate: Once completely cooled, store the quiche in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold or reheated gently in the oven at a low temperature to prevent the pastry from burning.
• Freeze: This quiche freezes well. After baking and cooling, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it in the refrigerator before reheating in a low oven until warmed through.

Mary Berry Leek And Stilton Quiche Nutrition Facts

• Calories: 480 kcal
• Total Fat: 35g
• Saturated Fat: 20g
• Cholesterol: 180mg
• Sodium: 520mg
• Total Carbohydrate: 24g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 18g

Frequently Asked Questions

• Can I use a different type of cheese? Yes, you can substitute Stilton with another strong, flavorful cheese like Gruyère, a mature Cheddar, or even a different blue cheese like Gorgonzola, depending on your preference.
• Can I make this quiche crustless? Yes, you can easily adapt this recipe to be crustless, similar to a frittata. Simply grease a baking dish and follow the same steps for the filling. The baking time will be slightly shorter.
• How do I prevent the filling from cracking? To prevent cracking, avoid overbaking the quiche. It should be removed from the oven when the center has just a slight wobble. The residual heat will continue to cook it as it rests.
• Can I use frozen leeks? You can, but the texture may not be as good. If you use frozen leeks, make sure to thaw them completely and squeeze out all the excess water before sautéing them.

Try More Recipes:

• Mary Berry Courgette Quiche​ Recipe
• Mary Berry Mini Quiche​ Recipe
• Mary Berry Crustless Quiche​ Recipe