Mary Berry Leek And Stilton Quiche​ Recipe

Mary Berry Leek And Stilton Quiche is a classic British vegetarian lunch. This tart uses buttery shortcrust pastry filled with tender sautéed leeks, tangy Stilton cheese, and a rich double cream custard.

I spent years wondering why my pastry was always tough until I realised I was overworking the dough. If you handle the butter and flour too much, the heat from your hands melts the fat and ruins the crumb. Now I only use my fingertips and stop the second it looks like fine breadcrumbs. This technique keeps the pastry light and crisp enough to hold the heavy filling.

The choice of Stilton is doing more work than you’d think here. A younger, creamier blue cheese often disappears into the cream, but a mature Stilton keeps its punchy flavour. I like to use a wedge that’s been out of the fridge for half an hour so it crumbles easily into the leeks. It’s the best way to make sure every bite has that salty hit against the sweet veg.

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Mary Berry Leek And Stilton Quiche Ingredients

For the Pastry

• 225g (8oz) plain flour
• 115g (4oz) cold butter, cubed
• 1 large egg yolk
• 2-3 tbsp cold water

For the Filling

• 1 tbsp butter
• 450g (1lb) leeks, washed and sliced
• 125g (4 1/2oz) Stilton cheese, crumbled
• 4 large eggs
• 200ml (7fl oz) double cream
• Pinch of grated nutmeg
• Salt and pepper, to taste

How To Make Mary Berry Leek And Stilton Quiche

1. Make the pastry: Rub the chilled butter cubes into the flour using just your fingertips until the mixture looks like fine breadcrumbs. Add the egg yolk and stir it through with a cold knife to distribute the moisture. Pour in the water one tablespoon at a time and mix until the dough starts to clump together. Press the dough into a flat disc, wrap it in clingfilm, and put it in the fridge for 30 minutes.
2. Sauté the leeks: Melt the butter in a wide frying pan over a low heat until it stops foaming. Add the sliced leeks and toss them to coat every piece in the fat. Put a lid on the pan and cook them for 15 minutes until they are soft and reduced in size. Take the pan off the heat and leave the leeks to cool down completely before you add them to the pastry.
3. Blind bake: Roll the pastry out on a floured surface until it is slightly larger than your 23cm (9-inch) tin. Lift the dough into the tin, press it into the corners, and trim the excess hanging over the edge. Prick the bottom with a fork, line it with greaseproof paper and baking beans, then bake at 200°C (400°F/Gas Mark 6) for 15 minutes. Remove the beans and paper, then return the case to the oven for 5 minutes to dry out the base.
4. Fill the case: Spread the cooled leeks across the bottom of the baked pastry in an even layer. Use your fingers to crumble the Stilton into small chunks and scatter them over the top of the leeks. Make sure the cheese is spread right to the edges so every slice has an equal amount. Check that the filling isn’t piled too high or the custard will spill over the sides.
5. Whisk the custard: Pour the double cream into a jug and crack in the four large eggs. Add the nutmeg and a good pinch of salt and pepper to taste. Use a whisk or a fork to mix the liquid until the eggs are fully broken down and the colour is consistent. Pour the mixture slowly over the leeks and cheese until it reaches just below the rim of the pastry.
6. Bake until set: Put the quiche back into the oven at 160°C (325°F/Gas Mark 3) for about 30 minutes. Look for the custard to rise slightly and turn a light gold on the surface. Shake the tin very gently to see if the centre has a firm wobble rather than a liquid ripple. Leave the quiche to cool in the tin for 10 minutes to help the base firm up before you lift it out.

Recipe Tips

• Grate the butter. Put your block of butter in the freezer for ten minutes before you start. Grating the cold fat directly into the flour makes it much faster to rub in and keeps the dough cold.
• Drain the leeks. Make sure you tilt the pan and drain any excess water or butter from the leeks before they go into the pastry. Liquid left in the vegetables will pool at the bottom and cause a soggy base.
• Place on a tray. Put your flan tin on a preheated metal baking sheet before you pour in the custard. The direct heat from the tray helps the pastry base cook through and prevents leaks.
• Stir the custard. Use a gentle hand when mixing the eggs and cream to avoid creating air bubbles on the surface. Too much air will cause the quiche to puff up like a soufflé and سپس collapse as it cools.
• Watch the wobble. The quiche is done when the edges are set and firm but the very centre still moves slightly. If you wait until the whole thing is stiff, the custard will be rubbery once it cools.
• Keep it seasonal. Try using the white and light green parts of the leeks for the best flavour and texture. The dark green tops are often too tough for a delicate custard tart.

What To Serve With Leek And Stilton Quiche

A crisp green salad with a sharp lemon dressing cuts through the richness of the cheese and cream. I usually toss together some rocket and watercress with a few thin slices of radishes for a peppery bite.

If you want a more substantial meal, served warm with boiled new potatoes tossed in butter and chives works well. You could also add some steamed green beans or a spoonful of red onion marmalade on the side to contrast the salty Stilton.

How To Store Leek And Stilton Quiche

Fridge

Wrap the cooled quiche tightly in clingfilm or place it in an airtight container to keep the pastry from going soft. It will stay fresh and hold its flavour for up to three days.

Reheat

Place a slice on a baking tray and warm it in the oven at 180°C (350°F/Gas Mark 4) for 10 minutes to crisp the pastry back up. You can use a microwave for 30 seconds if you’re in a hurry, but the base will lose its crunch.

Freeze

Freeze the whole quiche or individual slices wrapped in a double layer of foil for up to two months. Thaw it completely in the fridge overnight before following the reheating instructions above to make sure the centre is hot.

Mary Berry Leek And Stilton Quiche Nutrition Facts

Per serving (1 of 8):

• Calories: 406kcal
• Protein: 12g
• Fat: 31g
• Carbohydrates: 20g
• Sugar: 2g
• Sodium: 480mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Can I use store-bought pastry for this Mary Berry Leek And Stilton Quiche?

Yes, you can use a pack of ready-rolled shortcrust pastry if you are short on time. Make sure you still blind bake the base as directed to avoid a soggy bottom when you add the wet filling.

Why did my quiche custard curdle?

This usually happens if the oven temperature is too high or the quiche stays in the heat for too long. If the temperature goes above 180°C (350°F/Gas Mark 4), the eggs in the custard scramble and release water.

If I don’t like Stilton, can I use a different cheese?

No problem, you can swap the Stilton for a mature Cheddar or even a soft goat’s cheese if you prefer a milder flavour. Just keep the quantities the same to make sure the ratio of cheese to egg remains balanced.

How do I stop the pastry from shrinking?

Do not skip the chilling stage after you have lined the tin with the raw dough. Letting the gluten relax in the cold for 30 minutes prevents the sides from pulling away from the edges during the blind bake.

Is it possible to make the filling in advance?

You can sauté the leeks a day before you plan to bake and keep them in a covered bowl in the fridge. This saves time and ensures the veg is completely cold before it touches the raw pastry.

Try More Recipes:

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