This Mary Berry Leek and Stilton Quiche is a creamy and savory recipe, which is made with sweet, slow-cooked leeks and bold, tangy Stilton cheese. It’s a classic, foolproof recipe, perfect for a special lunch or a light supper.
Mary Berry Leek and Stilton Quiche Ingredients
A classic British combination for a deeply flavorful tart.
For the Shortcrust Pastry:
- 225g (8oz) plain flour, plus extra for dusting
- 125g (4½oz) cold butter, cubed, plus extra for greasing
- 1 egg, beaten with 1 tbsp water
For the Filling:
- 1 tbsp olive oil
- 2 leeks, thinly sliced
- 2 celery sticks, thinly sliced
- 4 large eggs
- 450ml (15fl oz) double cream
- 150g (5oz) Stilton cheese, coarsely crumbled
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
How To Make Mary Berry Leek and Stilton Quiche
A step-by-step guide to this wonderfully rich and savory dish.
- Make the Pastry: In a food processor or a large bowl, pulse or rub the cold butter into the flour until it resembles breadcrumbs. Add the beaten egg and water mixture and pulse or mix until the dough just comes together into a ball.
- Line and Chill the Tin: On a lightly floured surface, roll out the pastry to a disc slightly larger than your tart tin. Carefully line a 28cm (11in) loose-bottomed, fluted tart tin, pressing the pastry into the base and sides. Trim the excess and prick the base with a fork. Chill in the refrigerator for at least 15 minutes.
- Blind Bake the Crust: Preheat the oven to 200°C (180°C Fan/Gas 6). Line the chilled pastry case with baking parchment, fill with baking beans, and bake for 15 minutes. Remove the beans and paper and bake for another 5-10 minutes, until the pastry is pale golden.
- Cook the Filling: While the pastry bakes, reduce the oven temperature to 180°C (160°C Fan/Gas 4). Heat the olive oil in a frying pan, add the leeks and celery, and fry over a high heat for 2-3 minutes. Reduce the heat to low, cover, and let the vegetables simmer gently for 20-25 minutes until completely tender. Remove the lid and fry for another minute to drive off any excess liquid.
- Assemble the Quiche: Spoon the cooked leeks and celery into the bottom of the baked pastry case. Scatter the crumbled Stilton and chopped parsley over the top.
- Add Custard and Bake: In a jug, beat the eggs and double cream together and season well with salt and pepper. Carefully pour this custard mixture into the quiche. Bake for 35–40 minutes, until the filling is golden brown and just set with a very slight wobble in the center. Let it rest for 5-10 minutes before serving.
Recipe Tips
For a perfect, creamy quiche with a crisp crust every time.
- How do I prevent a soggy bottom? “Blind baking” the pastry case before adding the wet filling is Mary Berry’s essential secret for a perfectly crisp crust. This crucial step cooks and seals the pastry, preventing the custard from making it soggy.
- How do I know when the quiche is done? The key is not to overcook it. The quiche is perfectly baked when the edges are set, but the very center still has a slight jiggle or wobble. It will continue to firm up as it rests. Overcooking can make the custard tough.
- Can I use a different cheese? While the bold, salty flavor of Stilton is classic with sweet leeks, you could substitute it with another strong blue cheese like Gorgonzola or a creamy Dolcelatte. If you don’t like blue cheese, a very strong, mature Cheddar would also work.
- Why cook the leeks for so long? Cooking the leeks and celery slowly over a low heat makes them incredibly sweet and tender, which is the perfect flavor base to balance the strong cheese. It’s also vital to fry off any excess liquid at the end to prevent a watery quiche.
What To Serve With Leek and Stilton Quiche
Simple sides to complement this rich and savory tart.
This hearty quiche is a wonderful centerpiece for a lunch or light dinner. It pairs beautifully with:
- A simple green salad with a sharp, lemony vinaigrette
- A crisp pear and walnut salad
- Buttered new potatoes
How To Store Leek and Stilton Quiche
Keeping your delicious quiche fresh.
- Refrigerate: Once completely cooled, cover the quiche with plastic wrap or foil and store it in the refrigerator for up to 3 days.
- Freeze: This quiche freezes well. Let it cool completely, then wrap it securely. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: You can enjoy leftovers cold, but to serve warm, gently reheat slices in a moderate oven (180°C/350°F) for 10-15 minutes until heated through.
Mary Berry Leek and Stilton Quiche Nutrition Facts
An estimated guide per serving.
- Calories: 600 kcal
- Carbohydrates: 30 g
- Protein: 20 g
- Fat: 45 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While homemade pastry provides the best flavor and texture, you can certainly use a good-quality, store-bought shortcrust pastry sheet as a convenient shortcut.
A watery or split custard is usually the result of overcooking, which causes the eggs to curdle. It can also be caused by a watery filling. Ensure you cook the leeks until all their liquid has evaporated before adding them to the pastry case.
Yes, this is a great make-ahead dish. The recipe notes that it can be made up to 8 hours ahead and reheated. The baked pastry base can also be made a day in advance.
Try More Recipes:
Mary Berry Leek and Stilton Quiche Recipe
Description
A classic and deeply savory Leek and Stilton Quiche from Mary Berry, featuring a crisp, buttery homemade pastry filled with sweet, slow-cooked leeks and bold blue cheese in a rich, creamy custard.
Ingredients
Instructions
- Pastry: Make the pastry by combining flour and butter, then binding with the egg/water mix. Roll out and line a 28cm (11in) flan tin. Chill for 15 minutes.
- Blind Bake: Preheat oven to 200°C/400°F. Blind bake the chilled pastry case for 15 minutes with baking beans, then 5-10 minutes without, until pale golden.
- Filling: Reduce oven to 180°C/350°F. Sauté the leeks and celery in olive oil, then cover and simmer for 20-25 minutes until very tender. Uncover and fry off any excess liquid.
- Layer the cooked leeks and celery in the pastry case. Sprinkle with the crumbled Stilton and parsley.
- Custard: Whisk the eggs and double cream together and season. Pour the custard into the quiche.
- Bake: Bake for 35-40 minutes, until golden and just set. Rest for 10 minutes before serving.
Notes
- Blind baking the pastry case is the essential secret to preventing a “soggy bottom.”
- Cooking the leeks slowly until they are very soft and sweet is key to the flavor of this quiche.
- Do not overcook the quiche; it is perfect when the center has a slight wobble. It will set fully as it cools.
- This quiche is a fantastic make-ahead dish and also freezes very well.
