Blue cheese and leek quiche
A classic quiche with a crisp homemade pastry and creamy, savoury filling, baked until golden and perfectly set.
Updated : 17 December, 2025
Easy
About 45 min.
Ingredients
For the shortcrust pastry
225 grams
Flour
125 grams
Butter
1
Eggs
1 tablespoon
Water
For the filling
1 tablespoon
Olive oil
2
Leeks
2
Celery stalk
4
Eggs
450 milliliters
Heavy cream
150 grams
Blue cheese
2 tablespoon
Parsley
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to 200C.
Step 2
To prepare the pastry, put the flour and butter into a food processor and pulse until the mixture resembles fine breadcrumbs. Add the egg and water and blend again until a smooth dough comes together. Turn the dough out onto a lightly floured work surface, roll it out, and use it to line a 28cm/11in loose-bottomed deep quiche tin. Shape a slight lip around the edge and prick the base all over with a fork. Chill in the fridge for 15 minutes.
Step 3
Line the pastry case with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and return the case to the oven for a further 5-10 minutes, until the pastry is just cooked and pale golden-brown. Reduce the oven temperature to 180C/1.
Step 4
For the filling, heat the oil in a wide-based frying pan. Add the leeks and celery and cook over a high heat for a few minutes. Reduce the heat, cover the pan and simmer gently for about 25 minutes, until the vegetables are completely soft. Remove the lid, turn the heat back up and cook for another minute to evaporate any excess moisture.
Step 5
Whisk the eggs and cream together in a jug and season with salt and pepper.
Step 6
Spoon the softened leeks and celery into the pastry case. Scatter over the cheese and parsley and season lightly with salt and pepper. Pour over the egg and cream mixture.
Step 7
Bake for 35-40 minutes, or until the quiche is golden-brown and just set on top. Leave to rest for 5-10 minutes before removing from the tin and serving.
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