Recipe: Stilton, Leek and Onion Quiche

I had some pastry left from making a meat pie a couple of days ago so I decided to make a quiche with whatever I could find in the fridge.

Quiche Lorraine traditionally only has bacon, eggs and cream in it but you can make a quiche with whatever ingredients you like.

This time, I have used some left over stilton and cheddar, leek and a couple of red onions as this is what I had available. You can really use any combination you like such as mushrooms, leeks and bacon, broccoli, tomatoes and onions. Hope this gives you some ideas and let’s you be more creative in the kitchen.

Ingredients 

Shortcrust Pastry

One portion of pre-bought shortcrust pastry or you can make you own using the recipe below:

• 150g butter cut into small pieces
• 300g Self Raising Flour (or Plain – in France we only use plain flour for pastry)
• Some cold water to bind
• I usually make a well and add some of the water, it is better to add more if needed.

Filling
3 large eggs
300ml Double Cream
1 Leek
2 Red Onions
A piece of Stilton Cheese
A small piece of Cheddar Cheese
Salt and pepper

Method

Roll out the pastry (thin) and line the baking tray. I used a 26cm tart tray
Put the sliced leek and the sliced onions in a frying pan with a little oil and cook on a low heat until soft
Break the cheese into smaller pieces and place in the pastry
Add the onion and leek
Mix the eggs, cream,  salt and pepper
Pour over the vegetables
Bake for around 30 to 35 minutes at 180 to 190 C
Serve hot or cold

Recipe by: Brigitte Kershaw

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