Mary Berry Leek and Stilton Quiche Recipe​

This Mary Berry leek and Stilton quiche is a classic British bake with a crisp, buttery shortcrust pastry and a soft, silky custard filling. The leeks turn sweet and mellow as they cook, and the Stilton melts into pockets of rich, savoury flavour. It’s very achievable for home bakers, with just one key technique to master: blind baking the pastry so you get a crisp base. Total time is about 1 hour 40 minutes, including chilling and cooling.

Ingredients

For the shortcrust pastry

• 175g plain flour, plus extra for dusting
• 85g unsalted butter, chilled and cubed
• Pinch of fine salt
• 1 egg yolk
• 2–3 tbsp cold water (add gradually)

For the leek and Stilton filling

• 2 medium leeks, trimmed (about 300g prepared weight)
• 25g unsalted butter
• 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
• 3 large eggs
• 200ml double cream
• 100ml whole milk
• 150g Stilton, crumbled
• 1/4 tsp freshly ground black pepper
• Pinch of nutmeg (optional)

Optional, but lovely

• 1 tsp Dijon mustard (to brush over the pastry base)

How to Make Mary Berry Leek and Stilton Quiche

Prepare the oven and tin

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche bakes evenly.
• Get your tin ready: Use a 23cm loose-bottom tart tin, about 3cm deep. Lightly butter the sides if you like, then set it on a baking tray (this makes it easier to move in and out of the oven).

Make and chill the pastry

• Rub in the butter: Tip the flour and salt into a bowl. Add the chilled butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs.
• Bring it together: Stir in the egg yolk, then add cold water 1 tablespoon at a time, mixing until you have a soft dough. Try not to overwork it.
• Chill: Flatten the dough into a disc, wrap, and chill for 20 minutes. This helps the pastry roll neatly and stops shrinkage.

Roll, line, and blind bake

• Roll and line: On a lightly floured surface, roll the pastry to about the thickness of a £1 coin. Lift into the tin, press into the corners, and trim the top edge. Chill the lined tin for 10 minutes.
• Blind bake: Line the pastry with baking paper and fill with baking beans or uncooked rice. Bake for 15 minutes.
• Dry out the base: Remove the paper and beans, then return the pastry to the oven for 5–8 minutes, until the base looks dry and is just turning golden.

Cook the leeks and mix the custard

• Prepare the leeks: Slice the leeks lengthways, rinse well to remove grit, then slice into thin half-moons.
• Soften gently: Melt the butter in a frying pan over medium-low heat. Add the leeks and thyme and cook for 10–12 minutes, stirring often, until soft and sweet. Tip onto a plate and let them cool slightly.
• Whisk the custard: In a jug or bowl, whisk the eggs, double cream, milk, black pepper, and nutmeg (if using) until smooth.

Assemble, bake, and cool

• Add an extra savoury layer (optional): Brush the warm pastry base with Dijon mustard. A thin layer is enough, it should not puddle.
• Fill the case: Scatter the leeks over the base, then crumble the Stilton evenly on top.
• Pour in the custard: Slowly pour the egg mixture over the filling. Stop just below the top edge so it doesn’t spill in the oven.
• Bake: Bake for 25–30 minutes, until the quiche is lightly golden and the centre has a gentle wobble (it will continue to set as it cools).
• Cool before slicing: Leave the quiche in the tin for 15–20 minutes, then remove the ring and slice. This short rest makes a big difference to clean slices.

Tips

How do I stop the quiche getting a soggy bottom?

Blind bake the pastry until it looks dry, then bake it again briefly without the paper and beans. That second bake is what firms up the base so it stays crisp once the custard goes in.

Why did my custard split or turn grainy?

That usually means the oven was a little hot or the quiche baked too long. Bake until just set with a slight wobble in the middle, and avoid placing it too close to the top element where it can overcook quickly.

How do I keep the pastry from shrinking?

Chill the dough after mixing and again after lining the tin. Also, avoid stretching the pastry as you fit it into the tin. Instead, lift and ease it into the corners.

Can I make the filling less strong if I’m not a big Stilton fan?

Yes. Use 100g Stilton and add 50g mature Cheddar instead, or swap in a milder blue cheese. You’ll still get that savoury depth without the full punch of Stilton.

Serving Suggestions

• A simple green salad with a sharp vinaigrette
• Buttered new potatoes and steamed green beans
• Tomato soup for an easy lunch
• Chutney or caramelised onion relish on the side

Storage

Room temperature

Keep the quiche at cool room temperature for up to 6 hours, loosely covered. It’s ideal for picnics and buffet tables.

Refrigerator

Cool completely, then cover and refrigerate for up to 3 days. For best texture, let slices sit at room temperature for 15 minutes before serving, or warm gently.

Freezing

Freeze the baked, cooled quiche (whole or sliced) for up to 2 months. Wrap well in cling film and foil. Thaw overnight in the fridge, then reheat at 160°C fan for 15–20 minutes (less for slices) until hot throughout.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 19 g
• Protein: 12 g
• Fat: 33 g
• Saturated fat: 19 g
• Sodium: 560 mg

Nutrition values are estimates and will vary depending on the ingredients you use.

FAQs

Mary Berry Leek and Stilton Quiche

Recipe by Milli RoseCourse: Lunch, MainCuisine: BritishDifficulty: Intermediate

Servings

8

slices

Prep time

25

minutes

Cooking time

55

minutes

Total time

100

minutes

Calories

420

kcal

1

hour 

20

minutes

A crisp shortcrust pastry case filled with buttery leeks, creamy egg custard, and tangy Stilton. A classic British quiche that’s perfect for lunch, picnics, or an easy supper.

Ingredients

• 175g plain flour

• 85g unsalted butter, chilled and cubed

• Pinch of fine salt

• 1 egg yolk

• 2–3 tbsp cold water (as needed)

• 2 medium leeks, trimmed (about 300g prepared weight)

• 25g unsalted butter

• 1 tsp fresh thyme leaves (or 1/2 tsp dried)

• 3 large eggs

• 200ml double cream

• 100ml whole milk

• 150g Stilton, crumbled

• 1/4 tsp freshly ground black pepper

• Pinch of nutmeg (optional)

• 1 tsp Dijon mustard (optional, for the base)

Directions

• Make the pastry: rub butter into flour and salt, then mix in egg yolk and enough cold water to form a dough. Wrap and chill for 20 minutes.
• Roll pastry and line a 23cm loose-bottom tart tin. Chill for 10 minutes while the oven heats.
• Blind bake: line with baking paper, fill with baking beans, and bake at 200°C (180°C fan) for 15 minutes. Remove beans and bake 5–8 minutes more until lightly golden.
• Cook leeks: gently soften sliced leeks in butter with thyme for 10–12 minutes. Cool slightly.
• Whisk custard: whisk eggs, cream, milk, pepper, and nutmeg (if using).
• Optional: brush the base with Dijon mustard for extra savoury depth.
• Add filling: scatter leeks in the pastry case, then crumble over Stilton.
• Pour in custard slowly, without overfilling.
• Bake 25–30 minutes until just set with a gentle wobble in the centre.
• Cool 15–20 minutes before slicing to help it set cleanly.

Notes

• Blind baking is the secret to a crisp base. Don’t skip it.
• Cook the leeks gently so they turn sweet, not browned.
• Let the quiche cool before slicing for neat portions.