Method
Step 1:
Very lightly grease a round 23cm loose bottom tart tin.
Step 2:
Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs.
Step 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.
Step 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.
Step 5:
Preheat the oven to 200°C (fan 180°C, gas mark 6).
Step 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.
Step 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
Step 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.
Step 9:
Reduce the oven temperature to 180°C (fan 160°C, gas mark 4).
Step 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.
Step 11:
Beat together the eggs, crème fraîche and milk. Add the nutmeg and parmesan and season again with black pepper.
Step 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.
Step 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.
Ingredients
For the pastry
- 250g Allinson's Plain White Flour
- 125g Butter (unsalted)
- 50ml Water (cold)
- 250g Allinson's Plain White Flour
For the filling
- 40g Butter (unsalted)
- 2 Leek(s) (large, washed and chopped)
- 1 tbsp Thyme leaves
- 3 Egg(s) (free range) (medium, lightly beaten)
- 100ml Crème fraîche
- 100ml Milk
- 0.25 tsp Nutmeg (grated)
- 3 tbsp Parmesan
- 75g Walnuts (lightly toasted, finely chopped)
- 125g Stilton
- 0pinch Salt (to season)
- 0pinch Pepper (to season)
Recipe Reviews
Thank you for a recipe I keep coming back to time and time again. Just divine with a glass of red and salad.
A bit more of a faff than a standard quiche perhaps but it's easy and the result is always impressive (even with shop-bought pastry). My friends think I can cook :)
Absolutely gorgeous I used cream with the milk instead of creme freiche
Making this again today as my wife enjoyed it so much last time, she said it's a keeper 😀
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.
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!
Ingredients
For the pastry
- 250g Allinson's Plain White Flour
- 125g Butter (unsalted)
- 50ml Water (cold)
- 250g Allinson's Plain White Flour
For the filling
- 40g Butter (unsalted)
- 2 Leek(s) (large, washed and chopped)
- 1 tbsp Thyme leaves
- 3 Egg(s) (free range) (medium, lightly beaten)
- 100ml Crème fraîche
- 100ml Milk
- 0.25 tsp Nutmeg (grated)
- 3 tbsp Parmesan
- 75g Walnuts (lightly toasted, finely chopped)
- 125g Stilton
- 0pinch Salt (to season)
- 0pinch Pepper (to season)