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Stilton, Leek & Walnut Quiche

  • Total Time

    1h 40m
    • Prep Time

      40m
    • Bake Time

      1h 0m
  • Serves

    4


Quiche always goes down well, delicious served hot or cold. If blue cheese doesn't take your fancy then you can use cheddar or any other hard cheese.

Method

  1. Very lightly grease a round 23cm loose bottom tart tin.

  2. Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs.

  3. Start adding the water a bit at a time and process until the dough just starts to come together, adding more water as you go. You may not need to add all the water.

  4. Turn the dough onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest.

  5. Preheat the oven to 200°C (fan 180°C, gas mark 6).

  6. Roll the pastry on a lightly floured surface to a circle big enough to fit the tart tin. Carefully lower the pastry into the tin pressing it into the edges. Lightly prick the base with a fork. Chill in the fridge for 30 minutes.

  7. Line the pastry case with a piece of greaseproof paper and fill with baking beans. Bake the pastry case blind for about 12 minutes. Remove the baking beans. Trim the pastry edges carefully, if necessary

  8. Lightly brush the base of the shell with some of the beaten egg from the filling. Return to the oven for another 5 minutes.

  9. Reduce the oven temperature to 180°C (fan 160°C, gas mark 4).

  10. Heat the butter in a large frying pan. Add the leeks and cook until softened but not coloured. Add the chopped thyme, season well with salt and pepper and set aside to cool.

  11. Beat together the eggs, crème fraîche and milk. Add the nutmeg and parmesan and season again with black pepper.

  12. Place the leeks in the bottom of the pastry shell and sprinkle with half the walnuts. Top with the Stilton. Pour in the egg mixture, shaking the case lightly so the egg goes into every corner. Sprinkle with the remaining walnuts.

  13. Bake the quiche for about 35-40 minutes or until the filling is set and golden brown. Serve hot or cold with a crisp salad.

Let's Bake

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Reviews

  1. 5 star rating

    This was delicious. I used toasted pecans instead of walnuts and I added about a tbsp of gruyere to the mix. We had it with salad as a midweek meal. Will definitely make again.

  2. 4 star rating

    It takes some time to make (and rest) the pastry, but the quiche has a great taste.
    -----------------------------------------------------
    Hi Anita,

    We're so glad you enjoyed this recipe! Next time you make it, we'd love to see a picture. Follow @BakingMad on Instagram and share with us. Happy Baking!

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

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