Leek and Stilton Quiche
Traditional British savory tart: crisp buttery shortcrust pastry filled with butter-braised sweet leeks, double cream, free-range eggs, and crumbled pungent blue Stilton cheese, baked until golden and puffed.
Ingredients
- • 1 sheet all-butter shortcrust pastry (blind-baked in a 23cm fluted tart tin)
- • 2 large leeks, cleaned, finely sliced, and sautéed in 30g butter until meltingly soft
- • 150g blue Stilton cheese, crumbled into rough chunks
- • 3 large free-range eggs, beaten
- • 200ml double cream and 100ml whole milk
- • Pinch of freshly grated nutmeg, sea salt, and black pepper
Preparation Steps
Line tart tin with pastry, prick base, line with parchment and baking beans, and blind bake at 200°C for 15 minutes. Remove beans and bake 5 minutes more.
Cook sliced leeks in butter over gentle heat for 10-12 minutes until completely soft and sweet without browning. Cool slightly.
Whisk eggs, cream, milk, nutmeg, salt, and pepper. Spread soft leeks evenly in pastry shell and scatter crumbled blue Stilton on top. Pour custard over.
Bake at 180°C for 30-35 minutes until the custard is set, puffed, and golden on top. Let stand for 10 minutes before slicing warm.