Mary Berry Leek and Stilton Quiche Recipe – Creamy Lunch Tart

Creamy, rich and full of bold Stilton flavour, this Mary Berry leek and Stilton quiche is a tart that works for a light lunch, a picnic or a family gathering. A thin, delicate pastry base holds a generous filling of gently cooked leeks and celery, with Stilton and parsley layered into the creamy egg mixture.

It is inspired by Mary Berry’s classic baking style, and both beginners and experienced cooks can enjoy making it. Below you will find the ingredients, the useful equipment, the step-by-step method, serving ideas, storage and freezing advice, answers to common questions and the nutrition information.

Equipment

Equipments for Mary Berry Leek and Stilton Quiche Recipe:

Preparing this Leek and Stilton Quiche requires simple baking tools that help create a neat pastry base and evenly cooked filling. The right equipment makes each stage easier, from preparing the dough to baking the finished tart with a golden finish.

• 28cm (11in) round loose-bottomed deep tart tin – helps shape the quiche and makes removing it easier after baking.
• Food processor – useful for combining flour and butter quickly when making the pastry.
• Mixing bowl – used for preparing and combining the filling ingredients.
• Frying pan – needed for cooking the leeks and celery until tender.
• Jug – helps mix and pour the egg and cream mixture smoothly.
• Baking paper – covers the pastry during blind baking.
• Baking beans – prevent the pastry from rising while baking.
• Fork – useful for pricking the pastry base before baking.
• Lightly floured work surface – provides a suitable area for rolling out the pastry.
• Oven – required for baking the quiche until golden and set.

Ingredients

Ingredients for Mary Berry Leek and Stilton Quiche Recipe:

Mary Berry Leek and Stilton Quiche Recipe uses simple ingredients to create a rich and flavourful tart with a creamy filling and delicate pastry. The combination of buttery shortcrust pastry, fresh vegetables, creamy double cream, and strong Stilton cheese gives this quiche its classic taste. These measured ingredients create a balanced vegetarian recipe suitable for lunch, picnics, or family meals.

Ingredient	Quantity
Plain flour	225g (8oz)
Cold butter, cubed	125g (4½oz)
Egg	1
Water	1 tbsp
Olive oil	For cooking
Leeks, thinly sliced	2
Celery sticks, thinly sliced	2
Eggs	4
Double cream	450ml (15fl oz)
Stilton cheese, coarsely grated	150g (5oz)
Chopped parsley	2 tbsp
Salt	To taste
Freshly ground black pepper	To taste

How to Make Mary Berry Leek and Stilton Quiche

1. Preheat the oven to 200C/180C fan/Gas 6. Grease the tart tin with butter and prepare your workspace before making the pastry.
2. Add the flour and cold butter to a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water, then combine until a smooth ball of dough forms.
3. Roll out the pastry on a lightly floured work surface until it is about £1 coin thickness. Place the pastry into the loose-bottomed tart tin and chill in the fridge for 15 minutes.
4. Line the pastry with baking paper and add baking beans for blind baking. Bake for 15 minutes, then remove the beans and paper and bake for another 5–10 minutes.
5. Reduce the oven temperature to 180C/160C fan/Gas 4. Heat olive oil in a frying pan and cook the leeks and celery until tender.
6. Cook the vegetables gently by lowering the heat after frying. Allow them to soften for around 20–25 minutes before adding them to the quiche filling.
7. Beat the eggs and cream together in a jug, then season with salt and pepper. Spoon the cooked vegetable mixture into the pastry base.
8. Scatter the Stilton cheese and parsley over the filling. Pour the egg mixture into the tart and bake until golden brown and just set.
9. Allow the quiche to rest for 5–10 minutes before serving. This helps the filling settle and makes slicing easier.

Expert Tips for Mary Berry Leek and Stilton Quiche Recipe

Making this quiche successfully comes down to careful pastry preparation and gentle cooking. From my baking experience, taking time with the pastry and checking the oven during baking helps achieve a crisp base and creamy filling. Follow these tips to avoid common mistakes and create a perfect tart every time.

• Follow Mary’s Classic Tip and check the tart halfway through cooking to ensure even browning.
• Turn the tart around on the oven shelf if one side is browning faster than the other.
• Use a deep tart tin to hold the generous filling and prevent spills during baking.
• Always complete blind baking to help create a crisp pastry base.
• Avoid adding wet filling to an undercooked pastry base, as this can create soggy pastry.
• Let the cooked tart rest before cutting so the filling stays firm.
• Use a good-quality Stilton cheese for the strongest flavour and creamy texture.
• Keep the prepared quiche covered and remember it is freezer friendly for later use.
• Freeze the cooked tart properly and thaw it fully before reheating for the best results.

Serving Suggestions

How to serve Mary Berry Leek and Stilton Quiche:

Mary Berry Leek and Stilton Quiche Recipe is a versatile vegetarian dish that works beautifully as a light lunch, picnic meal, or part of a family gathering. Serve the creamy tart warm or chilled with fresh sides, refreshing drinks, and simple desserts for an enjoyable meal.

• Serve quiche slices with a fresh green salad for a balanced lunch.
• Enjoy the tart as part of a picnic party with sandwiches and sweet treats.
• Pair with sparkling water, lemonade, or a light white wine for easy entertaining.
• Add fresh parsley or salad leaves as a simple garnish.
• Serve during family gatherings as one of your favourite family favourites.
• Enjoy with roasted vegetables for a more filling meal.
• Finish with fruit salad or a light dessert after lunch.

Storage

How to store Mary Berry Leek and Stilton Quiche:

Room Temperature

• Keep the cooked tart covered if serving within a few hours.
• Avoid leaving the quiche at room temperature for extended periods.

Refrigerator

• Cooked tart can be stored in the fridge for up to 3 days.
• The pastry base can be prepared ahead and kept for up to a day before filling.
• The quiche can be made up to 8 hours ahead and reheated before serving.
• Reheat slices in a pre-heated oven at 180°C for around 20-25 minutes until heated through.

Freezer

• The quiche will freeze well when stored in an airtight container.
• Freeze the cooked tart for up to 3 months for the best quality.
• Thaw the frozen quiche in the fridge overnight before reheating.
• Reheat in a pre-heated oven until completely heated through.

FAQs

Q: Can I make Mary Berry Leek and Stilton Quiche ahead of time?

Yes, this quiche can be prepared ahead and made up to 8 hours before serving. Keep it covered and reheat gently before eating.

Q: How do I reheat frozen quiche?

To reheat frozen quiche, thaw it in the fridge overnight first. Warm it in a pre-heated oven at 180°C for 20-25 minutes until heated through.

Q: Can I use a different cheese instead of Stilton?

Yes, you can substitute cheese if you prefer a milder flavour. Cheddar or another blue cheese can work well in this tart.

Q: Can I use less cream in the filling?

Yes, you can reduce the amount of cream slightly or replace some with creme fraiche. This will slightly change the texture but still create a creamy filling.

Q: What size eggs should I use for this quiche?

Use large eggs for the best results. They provide the correct balance for the filling mixture.

Q: Why is my pastry base soggy?

A soggy pastry base usually happens when the pastry is not baked properly before adding the filling. Always blind bake the pastry base to help keep it crisp.

Q: Can I freeze the unfilled pastry base?

Yes, the unfilled pastry base can be frozen and used later. Thaw it before adding the filling and baking.

Nutrition

The nutrition values for Mary Berry Leek and Stilton Quiche Recipe are approximate and can vary depending on the exact ingredients and portion sizes used. This recipe contains dairy ingredients, eggs, and cheese, providing a creamy filling with a balance of protein, fats, and carbohydrates.

Nutrient	Amount Per Serving
Calories	420 kcal
Protein	14g
Carbohydrates	28g
Sugars	3g
Fat	30g
Saturated Fat	16g
Fibre	2g
Sodium/Salt	1.2g