Stilton, Leek & Walnut Quiche

  • Total Time

    1h 40m
    • Prep Time

    • Bake Time

      1h 0m
  • Serves


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.


  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

The easiest way to follow a recipe


  1. 5 star rating

    Making this again today as my wife enjoyed it so much last time, she said it's a keeper 😀

  2. 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.

  3. 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!

Leave Your Thoughts

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!