Mary Berry Leek and Stilton Quiche Recipe

This classic Mary Berry Leek and Stilton Quiche is rich, savoury, and beautifully balanced, with soft leeks, creamy Stilton, and a delicate set filling. The texture is light yet indulgent, making it ideal for lunches, picnics, or relaxed suppers. It is a straightforward bake suitable for confident beginners, with simple steps and reliable results. From start to finish, it takes around 1 hour 30 minutes.

Ingredients

For the Pastry

• 175g plain flour
• 100g cold unsalted butter, cubed
• 1 large egg yolk
• 2–3 tbsp cold water

For the Filling

• 2 medium leeks, trimmed and finely sliced
• 25g unsalted butter
• 150g Stilton cheese, crumbled
• 3 large eggs
• 300ml double cream
• Salt and freshly ground black pepper
• Freshly grated nutmeg, optional

How to Make Mary Berry Leek and Stilton Quiche

• Prepare the Oven and Tin: Preheat the oven to 200°C (180°C fan). Lightly grease a 23cm loose-based fluted tart tin.
• Make the Pastry: Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the egg yolk and enough cold water to form a soft dough. Bring together gently, wrap, and chill for 15 minutes.
• Blind Bake the Pastry Case: Roll out the chilled pastry and line the tin. Prick the base, line with baking parchment, and fill with baking beans. Bake for 15 minutes, then remove the beans and paper and return to the oven for 5 minutes until pale golden.
• Cook the Leeks: Melt the butter in a frying pan over gentle heat. Add the leeks and cook slowly for 8–10 minutes until soft but not coloured. Set aside to cool slightly.
• Mix the Filling: Whisk the eggs and double cream together in a bowl. Season lightly with salt, pepper, and a pinch of nutmeg if using.
• Assemble and Bake: Spread the leeks evenly over the pastry base, scatter over the Stilton, then pour over the egg mixture. Bake for 30–35 minutes until just set with a gentle wobble in the centre.
• Cool Before Serving: Allow the quiche to cool in the tin for 10 minutes before removing. Serve warm or at room temperature.

Tips

How do I stop the pastry going soggy?

Blind baking the pastry thoroughly is key. Make sure the base feels dry and lightly golden before adding the filling.

Can I reduce the strength of the Stilton?

Yes. Use a slightly smaller amount or mix Stilton with a milder blue cheese for a gentler flavour.

Why is my quiche watery?

Leeks must be cooked slowly to remove excess moisture. Avoid overloading the filling with cream.

Serving Suggestions

• Serve with a crisp green salad and vinaigrette
• Pair with buttered new potatoes
• Add roasted tomatoes on the side

Storage

Room Temperature

Keeps well for up to 6 hours, covered, once fully cooled.

Refrigerator

Store in an airtight container for up to 3 days. Bring to room temperature before serving.

Freezing

Freeze slices well wrapped for up to 2 months. Defrost overnight in the fridge.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 24g
• Protein: 12g
• Fat: 31g
• Saturated Fat: 18g
• Sodium: 410mg

Nutrition values are estimates and may vary.

FAQs

Can I make this quiche ahead of time?

Yes, it can be baked a day in advance and stored in the fridge until needed.

Can I use ready-made pastry?

Yes, good-quality shortcrust pastry works well if you are short on time.

What can I use instead of Stilton?

Blue cheese, mature Cheddar, or a soft goat’s cheese are all suitable alternatives.

Is this quiche suitable for freezing?

Yes, once fully cooled, it freezes very well and reheats gently.

Mary Berry Leek and Stilton Quiche Recipe

Recipe by Milli RoseCourse: Lunch, DinnerCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and savoury Mary Berry leek and Stilton quiche with buttery shortcrust pastry and a creamy, perfectly set filling.

Ingredients

• Plain flour

• Unsalted butter

• Egg yolk

• Leeks

• Stilton cheese

• Eggs

• Double cream

Directions

• Preheat oven and prepare tart tin.
• Make and chill pastry.
• Blind bake pastry case.
• Cook leeks gently until soft.
• Mix eggs and cream, assemble quiche.
• Bake until just set and golden.

Notes

• Blind bake pastry well for best results.
• Cool slightly before slicing.
• Freezes well once baked.