Savory Elegance: A Delectable Quiche Lorraine with Leeks, Stilton, and Toasted Walnuts for Every Occasion
Quiche is always a crowd-pleaser, whether served piping hot or refreshingly cold. If blue cheese isn't to your liking, feel free to substitute it with cheddar or any other hard cheese of your preference.
Ingredients:
For the pastry:
250g Allinson's Plain White Flour
125g Unsalted Butter
50ml Cold Water
For the filling:
40g Unsalted Butter
2 Large Leeks (washed and chopped)
1 tbsp Thyme Leaves
3 Medium Free-range Eggs (lightly beaten)
100ml Crème Fraîche
100ml Milk
0.25 tsp Grated Nutmeg
3 tbsp Parmesan
75g Walnuts (lightly toasted, finely chopped)
125g Stilton
Pinch of Salt (to season)
Pinch of Pepper (to season)
Instructions:
Step 1: Preparing the Tart Tin
Very lightly grease a round 23cm loose-bottomed tart tin.
Step 2: Making the Pastry
In a food processor, combine the flour and butter until it resembles fine breadcrumbs. Gradually add cold water while processing until the dough starts to come together. Transfer the dough to a floured surface, knead lightly until smooth, shape into a disc, and refrigerate for 30 minutes.
Step 3: Rolling and Chilling the Pastry
Preheat the oven to 200°C (fan 180°C, gas mark 6). Roll out the pastry on a floured surface to fit the tart tin. Carefully place the pastry into the tin, pressing it into the edges. Prick the base with a fork and chill in the fridge for 30 minutes.
Step 4: Blind Baking
Line the pastry case with greaseproof paper and fill with baking beans. Bake blind for about 12 minutes. Remove the beans, trim the pastry edges, and lightly brush the base with beaten egg. Return to the oven for another 5 minutes.
Step 5: Preparing the Filling
Reduce the oven temperature to 180°C (fan 160°C, gas mark 4). In a frying pan, sauté leeks in butter until softened. Add thyme, season with salt and pepper, and set aside to cool.
Step 6: Creating the Egg Mixture
Beat together eggs, crème fraîche, and milk. Add nutmeg, parmesan, and season with black pepper.
Step 7: Assembling and Baking
Place leeks in the pastry shell, sprinkle half the walnuts, top with Stilton, and pour in the egg mixture. Shake the case lightly to ensure the egg fills every corner. Sprinkle with remaining walnuts. Bake for 35-40 minutes until the filling is set and golden brown.
Step 8: Serving
Serve the quiche hot or cold, accompanied by a crisp salad for a delightful culinary experience.
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