Stilton and Leek Quiche

Stilton and Leek Quiche is a superb recipe for those who adore flavour. The hit of the stilton with the mild onion flavour of the leek combine to create a memorable dish. Out of all of the quiches I cook, this is one of the most popular and catches people by surprise. Served as a side dish or main dish and either hot of cold, it fills the gap every time. Not forgetting that this can be made a day in advance and kept in the fridge.

Stilton and Leek Quiche

Take a quiche and add a kick of blue cheese.

4.58 from 101 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish, Side Dish, Snacks

Cuisine: British, French

Keyword: Cheese, Eggs, Pastry, Stilton, Vegetables, Vegetarian

Prep Time: 40 minutes

Cook Time: 1 hour 29 minutes

Total Time: 2 hours 9 minutes

Servings: 8 People

Calories: 447kcal

Ingredients

 

MetricImperial

• 400 g shortcrust pastry
• 2 large leeks wash/finely slice
• 2 sticks celery wash/finely slice
• 450 ml double cream
• 4 large eggs free range
• 125 g Stilton cheese grate or break up with fingers, See Note
• Salt
• Ground black pepper

Instructions

The Pastry.

• I use shop brought as its easy, quick and tasty.
• Sprinkle a little flour over a cool clean worktop.
• Roll the pastry to no more than ½ inch thick and line the baking tin/dish. Ideally use an 11 inch tin with a removeable base if you are going to show off or a regular tin works as well. (I always have some left over but don’t throw it away. Ideal for little cakes etc.)
• When the dish a lined, use a fork to prick the base and place in the fridge for 15 – 20 minutes.
• Preheat the oven to 390F/200C/180 Fan/Gas Mark 6
• Carefully line the pastry with parchment/baking paper and fill with baking beans (available in most supermarkets and very useful). Place in the oven and bake for 15 minutes.
• Remove from the oven and remove the baking bean and paper (Caution Very hot).
• Put back in the oven for another 5 minutes.

Now for the Filling.

• Reduce the oven temperature to 350F/180C/160C Fan or Gas Mark 4
• Add the oil to a large frying pan together with a knob of unsalted butter. Place over a medium high heat and melt the butter.
• When hot, add the leeks and celery and fry gently for a few minutes.
• Lower the temperature and place a lid over the pan.
• Very gently simmer the leeks and celery for 20 or so minutes until they are very tender.
• When tender, remove the lid, increase the heat to remove any steam/water. The mixture should be soft and moist but not wet.
• Crack the eggs into a bowl, add the cream and season with salt and pepper and then whisk thoroughly.
• Add the leeks and celery to the pastry case gently.
• Crumble the stilton over the leeks and celery ensuring an even coverage. Sprinkle over the chopped parsley.
• Finally, pour the whisked egg and cream mix over the leeks, celery, cheese and parsley making sure it does not flow over the top of the pastry.
• Place the uncooked quiche in the preheated oven in the top half for 35 minutes or until the top of the quiche in turning golden brown and the mixture has set but not solid.
• When ready, remove from the oven and leave for 5 – 10 minutes as it will be piping hot in the middle.

Nutrition

Sodium: 484mg | Calcium: 156mg | Vitamin C: 3mg | Vitamin A: 1497IU | Sugar: 3g | Fiber: 2g | Potassium: 231mg | Cholesterol: 168mg | Calories: 447kcal | Trans Fat: 1g | Monounsaturated Fat: 9g | Polyunsaturated Fat: 2g | Saturated Fat: 17g | Fat: 30g | Protein: 12g | Carbohydrates: 32g | Iron: 3mg