Mary Berry's leek and stilton quiche recipe is the staple dish you need for your picnics and buffets
Classic Mary Berry is a new 6 part series that celebrates what makes Mary Berry such a brilliant cook, teacher and inspiration. Each food-filled episode focuses on a different style of dish, some well-known and others brand new to our kitchens. But all of them are made with Mary's very own style of cooking - simple accessible skills and techniques, few ingredients and her distinctive cheeky shortcuts that are so easy to follow. It’s this loving and fuss free approach to home cooking that has given Mary Berry such an exceptional career and keeps her firmly placed as one of the countries’ favorites.
No one can make it as easy and delicious as this – it’s cooking that is just very Classic Mary Berry.
I'm going to show you how to make the perfect quiche.
For me, the secret lies in a beautifully crisp pastry crust.
I'm starting mine in a processor, so in goes 225 grams of strong plain flour
and just over half as much chilled butter.
And I've just cut it into cubes, just drop that in.
And give it a quick whiz, a few seconds should do the trick.
Now that, to me, resembles breadcrumbs.
To bind those breadcrumbs together, I like to add a whole egg with just a touch of water.
Exactly one tablespoon.
On with the top and then process it until it is almost coming together.
Now that's enough.
Now for the bit I love best, rolling out the pastry.
That's it.
Always flour underneath the pastry.
This brings me back to my college days.
And flour the rolling pin.
And roll that out a little to begin with.
Keep it in around, don't make it into an oblong.
Now I reckon that is about the right size.
Let's have a look and see.
First, slip the base under the sheet.
I'm going to show you the perfect way to get your pastry into the tin without disaster.
Fold in very gently all the way around.
Fold it in like that.
That's it.
I think this way is really very, very easy.
Then just pop it in there.
Then gently press the pastry into the sides to give you that wonderful fluted edge.
To ensure the very crispest of crusts, I'm going to bake it blind once with beans.
Then remove the beans and the paper and back in the oven at the same temperature
to really dry the base out.
It'll take about five or ten minutes.
Keep an eye on it.
I'm jolly pleased with that.
Once the base has cooled, it's ready for the fabulous filling.
First, a couple of finely sliced leeks along with two chopped up celery sticks,
all beautifully cooked in a little olive oil until really tender.
I'm going to spread that right to the edge so everybody gets a bit of leek and celery.
Top it with some gutsy grated stilton and a sprinkling of parsley.
To bind all these wonderful flavours together, I'm making a rich, savoury custard
from four eggs, 450 ml of double cream and just a little salt and pepper.
So pour that over right into the corners and that's just the right amount.
It looks good already, doesn't it?
One last trip to a slightly cooler oven at 160 fan until the filling's just set.
There it goes on the plate and then a little bit of a wobble.
That's how to make a perfect quiche.
A beautiful golden brown underneath.
The custard is beautifully set and I know it's going to taste delicious.
Thanks for tuning in.
Please like and subscribe to my YouTube channel and enjoy.
