Description
This quiche features a crisp, golden shortcrust pastry filled with a savory custard mixture enriched with tender sautéed leeks and generous crumbles of Stilton cheese. The result is a harmonious balance of creamy texture, subtle sweetness from the leeks, and the distinctive sharpness of Stilton, making every bite a delight.
Ingredients
- Shortcrust pastry: 1 sheet (sufficient to line a 9-inch quiche or tart tin)
- Leeks: 2 medium, white, and light green parts only, cleaned and thinly sliced
- Stilton cheese: 150g, crumbled
- Large eggs: 3
- Double cream: 200ml
- Milk: 50ml
- Butter: 1 tablespoon (for sautéing the leeks)
- Salt and freshly ground black pepper: To taste
- Nutmeg: A pinch (optional, for added warmth)
Instructions
-
Preheat the Oven:
Preheat your oven to 200°C (400°F). -
Prepare the Pastry:
Roll out the shortcrust pastry on a lightly floured surface and line a 9-inch quiche tin. Prick the base with a fork and chill in the refrigerator for 10 minutes.
Once chilled, blind bake the pastry by lining it with baking paper and filling with baking beans or rice. Bake for 10 minutes, then remove the paper and beans and bake for an additional 5 minutes until just set. -
Sauté the Leeks:
In a sauté pan, melt the butter over medium heat. Add the sliced leeks and cook gently for about 5–7 minutes until they are soft and just beginning to caramelize. Remove from heat and allow to cool slightly. -
Prepare the Custard:
In a mixing bowl, whisk together the eggs, double cream, and milk. Season with salt, pepper, and a pinch of nutmeg if using. -
Assemble the Quiche:
Spread the sautéed leeks evenly over the pre-baked pastry base. Scatter the crumbled Stilton cheese over the leeks. Pour the custard mixture over the filling, ensuring even distribution. -
Bake the Quiche:
Place the quiche in the preheated oven and bake for 25–30 minutes until the custard is set and the top is lightly golden. A skewer inserted into the center should come out clean. -
Cool and Serve:
Remove the quiche from the oven and let it cool slightly on a wire rack. Serve warm or at room temperature, ideally accompanied by a light green salad or a crisp white wine.