Mary Berry's Leek and Stilton Quiche: A Crowd-Pleasing Classic

Looking for a delicious and effortless dish to impress at your next picnic or buffet? Mary Berry’s leek and Stilton quiche is an ideal choice, renowned for its delightful balance of flavors. The gentle sweetness of leeks pairs beautifully with the bold, pungent taste of Stilton cheese, creating a memorable flavor profile that guests will love.

Mary Berry’s trusted recipe takes just over an hour from start to finish and features a homemade pastry base that’s easy to prepare. Here’s how to make it:

Ingredients for the pastry:

225g plain flour
125g butter
1 free-range egg
1 tablespoon water

For the filling:

1 tablespoon olive oil
2 leeks, thinly sliced
2 sticks celery, thinly sliced
4 free-range eggs
450ml double cream
150g Stilton cheese, coarsely grated
2 tablespoons chopped parsley
Salt and pepper, to taste

Instructions:

Roll out the dough on a floured surface and line a 28cm loose-bottomed tart tin, creating a small lip around the edges. Prick the base with a fork and chill for 15 minutes.
Pre-bake the pastry by lining it with baking paper and baking beans, then bake at 190°C for 15 minutes. Remove beans and paper, then bake for another 5 to 10 minutes until lightly golden.
Reduce oven temperature to 180°C (160°C fan).
Heat olive oil in a pan and sauté the leeks and celery until softened. Cover and simmer gently for about 25 minutes. Remove the lid, increase heat, and cook off any remaining moisture.
In a jug, whisk together the eggs and cream with seasoning.
Spread the softened vegetables evenly in the pastry case, sprinkle with Stilton and parsley, season again, then pour over the egg and cream mixture.
Bake for 35 to 40 minutes until the quiche is golden and just set.
Let it rest for 5 to 10 minutes before serving.

This quiche marries creamy, tangy cheese with tender leeks for a truly satisfying dish that’s sure to be a hit wherever you serve it.

Mary Berry’s Leek and Stilton Quiche: A Crowd-Pleasing Classic