I made this quiche on a weekend when I wanted something homemade that still felt a bit fancy—but didn’t take hours in the kitchen. I had a bunch of leeks that needed using, and the rest was already in the fridge.
What I love most about this recipe is how adaptable it is. The base is soft, creamy, and full of savoury leek flavour, but the toppings? That’s where you make it your own. Smoked salmon, crispy bacon, a handful of sautéed mushrooms—whatever you have, it just works.
Serve it warm or cold, for brunch, lunch, or dinner. It’s the kind of recipe that quietly becomes a go-to.
WHAT MAKES THIS RECIPE WORK
The shortcrust pastry is crisp and buttery, balanced by a rich filling of cream, cheese, and tender leeks. Dill adds a soft herbal lift, and the baked custard holds everything together with just the right wobble.
Blind baking the pastry first ensures no soggy bottoms, and topping each slice after baking lets you change things up for different guests or moods.
INGREDIENTS + WHY THEY MATTER
Plain flour (125g) – Light and neutral, ideal for crisp pastry.
Butter (75g) – Cold and cubed—it makes the pastry rich and flaky.
Parmesan (25g) – Adds a subtle savoury edge to the base.
Egg yolk + water – Binds the dough into a smooth disc.
Leeks (3 small) – Finely sliced and softened into sweet, savoury ribbons.
Dill (1 bunch) – Gives a soft, herby lift.
Eggs (4 large) – Form the base of the custard.
Double cream (300ml) – Makes the filling rich and silky.
Mature Cheddar (100g) – Sharp flavour and good melt.
Topping ideas – Bacon, salmon, mushrooms—mix and match.
MISTAKES I’VE MADE (AND FIXED)
| What Went Wrong | Why It Happens | How To Fix It |
|---|---|---|
| Pastry shrunk | Didn’t chill the dough | Chill before rolling and baking |
| Wet centre | Added leeks too hot | Let cooked veg cool before filling |
| Cracked top | Overmixed the egg filling | Gently whisk until just combined |
HOW TO MAKE MARY BERRY’S LEEK QUICHE
Make and Chill the Pastry
Preheat oven to 200°C (180°C fan). In a processor, pulse flour, butter, and Parmesan to breadcrumbs. Add egg yolk and water, then pulse to a dough. Roll into a disc and press into a greased 20cm tart tin. Prick the base, form a small lip, and chill for 30 minutes.
Blind Bake the Case
Line pastry with paper and baking beans. Bake 15 mins, then remove and bake 5 more. Reduce oven to 190°C (170°C fan).
Cook the Leeks
Melt butter in a pan. Add leeks and cook gently with a lid on for 10–15 minutes until soft. Cool for 10 minutes, then spread over the pastry and sprinkle with dill.
Make the Filling
Whisk eggs, double cream, and grated Cheddar. Season with salt and pepper. Pour over the leeks.
Bake the Quiche
Bake for 30–35 minutes until just set in the centre. Cool slightly before slicing.
Add Your Toppings
Top each wedge with your favourite: smoked salmon, crispy bacon, sautéed mushrooms, or anything else you like.
TIPS FROM MY KITCHEN
- I always chill the pastry—it’s the only way to avoid shrinking and get a proper base.
- I gently fold the custard—never whisk hard. Keeps it smooth, not airy.
- I let the leeks cool fully before spreading them in the tart—they stay in place better that way.
STORAGE + SERVING
Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap slices in foil and freeze for up to 1 month. Thaw overnight before reheating.
Reheat: Warm in oven at 180°C for 10 minutes or microwave for 2–3 minutes (crust will soften).
Serve with: A fresh salad, roasted tomatoes, or green beans.
FREQUENTLY ASKED QUESTIONS
Q: Can I use ready-made pastry?
A: Absolutely—it’s a great shortcut. Just blind bake it first.
Q: Can I make this without cream?
A: You can use whole milk or a mix of milk and yogurt, but it won’t be as rich.
Q: Is it good cold?
A: Yes! It’s just as delicious served cold, especially with a crisp green salad.
Try More Recipes:
- Mary Berry Leek and Bacon Quiche
- Mary Berry Onion Sauce Recipe
- The Ultimate Mary Berry Brunch Recipes for a Perfect Weekend
Mary Berry Leek Quiche
Course: DinnerCuisine: BritishDifficulty: Easy6
servings25
minutes35
minutes243
kcalCreamy, cheesy, and perfectly golden, this leek quiche has a buttery base and a soft, savoury filling. Add your favourite toppings to make it your own. It’s a flexible, crowd-pleasing meal for any day of the week.
Ingredients
- For the pastry:
125g plain flour (plus extra for dusting)
75g butter, cubed
25g Parmesan, grated
1 egg yolk, beaten with 1 tbsp water
- For the filling:
25g butter
3 small leeks, finely sliced
1 bunch dill, chopped
4 large eggs
300ml double cream
100g mature Cheddar, grated
Salt and freshly ground black pepper
- Topping ideas:
Smoked salmon
Crispy bacon
Cherry tomatoes and basil
Sautéed mushrooms
Blanched asparagus
Directions
- Preheat oven to 200°C (180°C fan). Grease a 20cm tart tin.
- Make pastry in a processor or by hand. Roll out and line tin. Prick base, form a lip, and chill 30 minutes.
- Blind bake with paper and beans for 15 minutes. Remove paper, bake 5 minutes more. Lower oven to 190°C (170°C fan).
- Cook leeks in butter over low heat for 10–15 minutes. Cool. Spread in pastry case and add dill.
- Whisk eggs, cream, cheese, salt and pepper. Pour over the leeks.
- Bake 30–35 minutes until just set. Let cool slightly, then slice.
- Top with your favourites and serve.
Notes
- I always chill the dough—it keeps the base crisp and prevents shrinkage.
- I let the leeks cool before filling—it keeps the custard from curdling.
- I keep toppings simple—just a few slices of salmon or some crisp bacon make it feel special.