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Leek and Stilton Quiche    HT  CD  Veg   MC    English   65mins


Serves 4-6      Hot    Cold   Vegetarian   Vegetables  Main Course  Picnics  England  British  Europe



325g/12oz Shortcrust Pastry

30ml/2tbsp Vegetable Oil

25g/1oz Butter

350g/12oz Onions, thinly sliced

450g/1lb leeks,  sliced

2 Garlic Cloves, crushed 

2 teasp Freshly chopped Thyme Leaves

1 teasp Caster Sugar

1 tbsp Plain Flour

3 Eggs

300ml/˝pt Double Cream

100g/4oz Stilton Cheese, rind removed 

2 tbsp freshly grated Parmesan

Salt and Pepper

Freshly Grated Nutmeg




1. Preheat the oven to 190C, 375F, Gas Mark 5. Roll the pastry out thinly on a lightly floured work surface and use to line a 25cm/10in flan tin. Set aside.


2. Heat the oil and the butter in a saucepan until melted, add the onions, leeks, sugar, garlic and thyme and cook gently until soft and golden. 


3. Remove the pan from the heat and allow to cool slightly then stir in the flour and season with salt, pepper and nutmeg. Set aside.


4. In a mixing bowl, beat together the eggs and cream then and add to the onion mixture. Roughly crumble in the stilton and half the parmesan  cheese. 


5. Pour the mixture into the flan case and sprinkle with the remaining parmesan. Bake for about 50 minutes until golden brown and set.


Serve hot or cold.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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