This delicious Mary Berry leek quiche is a quick and easy meal perfect for any occasion. With a creamy filling and flaky pastry, it’s simple to make and can be customised with your favourite toppings. Enjoy this comforting dish with ingredients you likely already have in your kitchen!
This Leek Quiche Recipe Is From Simple Comfort Cookbook by Mary Berry
Ingredients Needed
For the Pastry:
- 125g plain flour, plus extra for dusting
- 75g butter, cubed
- 25g Parmesan cheese, grated
- 1 egg yolk, beaten with 1 tbsp water
For the Filling:
- 25g butter
- 3 small leeks, finely sliced
- 1 bunch of dill, chopped
- 4 large eggs
- 300ml double cream
- 100g mature Cheddar cheese, grated
- Salt and freshly ground black pepper
Topping Ideas:
- 6 slices of smoked salmon
- Parma ham and avocado
- Crispy bacon
- Cherry tomatoes and fresh basil
- Prawns and avocado
- Sautéed garlic mushrooms
- Blanched asparagus tips and rock salt
How To Make Mary Berry Leek Quiche
- Prepare the Pastry: Preheat the oven to 200°C/180°C fan/Gas 6 and grease a 20cm round, loose-bottomed tart tin. In a food processor, blend the flour, butter, and Parmesan until the mixture resembles breadcrumbs. Add the egg yolk and water, then pulse until the dough forms a ball. Alternatively, rub the ingredients together by hand, then add the egg yolk and water. Roll the pastry into a disc slightly larger than the tin and transfer it to the tin, pressing it into the base and sides. Create a lip around the edges and prick the base with a fork. Chill in the fridge for 30 minutes.
- Blind Bake the Pastry: Line the pastry case with baking paper and baking beans. Bake in the oven for 15 minutes, then remove the paper and beans. Return to the oven for a further 5 minutes, until the pastry is pale golden. Reduce the oven temperature to 190°C/170°C fan/Gas 5.
- Prepare the Filling: Melt the butter in a pan over medium heat. Add the leeks and fry for a few minutes, then cover the pan, lower the heat, and cook for 10-15 minutes until the leeks are soft. Remove from heat and leave to cool for 10 minutes. Spread the leeks over the pastry base and sprinkle with chopped dill.
- Make the Quiche Mixture: In a bowl, whisk the eggs, double cream, and grated Cheddar. Season with salt and freshly ground black pepper, then pour the mixture over the leeks in the pastry case.
- Bake the Quiche: Place the quiche in the oven and bake for 30-35 minutes, or until the filling is just set in the middle. Remove from the oven and allow to cool slightly before slicing into wedges.
- Add Toppings: Once slightly cooled, top each wedge with your choice of smoked salmon, crispy bacon, or any of the other suggested toppings. Serve and enjoy!
Recipe Tips
- Chill the Pastry: Always chill the pastry for at least 30 minutes before baking. This helps prevent it from shrinking while baking and ensures a crisp, flaky base.
- Cool the Leeks: Let the cooked leeks cool for a few minutes before adding them to the pastry. This helps prevent the filling from becoming too watery.
- Don’t Overmix the Filling: Mix the eggs, cream, and cheese gently. Overmixing can create air bubbles and cause the quiche to rise unevenly while baking.
- Bake at the Right Temperature: Make sure your oven is preheated properly. A too-hot oven can burn the edges of the quiche before the centre is fully set.
- Use a Loose-Bottomed Tin: A loose-bottomed tart tin makes it easier to remove the quiche without damaging the pastry or the filling. It’s especially useful for serving!
How To Store Leftovers
- Refrigerate: Cool the leftover leek quiche to room temperature, then store it in an airtight container in the fridge. It stays good for up to 3 days.
- Freeze: Wrap leftover leek quiche tightly in plastic wrap or foil, and store it in a freezer-safe container. Freeze for up to 1 month. Thaw it in the fridge overnight before serving.
- Reheating: Reheat leftover leek quiche in the oven at 180° for about 10 minutes, or until heated through. This will help maintain its crispy crust. Alternatively, you can reheat it in the microwave for 2-3 minutes, but the crust may not stay as crispy.
Nutrition Facts
- Calories: 243
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 163mg
- Sodium: 167mg
- Potassium: 103mg
- Total Carbohydrate: 4g
- Dietary Fiber: 0.3g
- Sugars: 2g
More Mary Berry Recipes:
Mary Berry Leek Quiche
Description
This delicious Mary Berry leek quiche is a quick and easy meal perfect for any occasion. With a creamy filling and flaky pastry, it’s simple to make and can be customised with your favourite toppings. Enjoy this comforting dish with ingredients you likely already have in your kitchen!
Ingredients
For the Pastry:
For the Filling:
Topping Ideas:
Instructions
- Prepare the Pastry: Preheat the oven to 200°C/180°C fan/Gas 6 and grease a 20cm round, loose-bottomed tart tin. In a food processor, blend the flour, butter, and Parmesan until the mixture resembles breadcrumbs. Add the egg yolk and water, then pulse until the dough forms a ball. Alternatively, rub the ingredients together by hand, then add the egg yolk and water. Roll the pastry into a disc slightly larger than the tin and transfer it to the tin, pressing it into the base and sides. Create a lip around the edges and prick the base with a fork. Chill in the fridge for 30 minutes.
- Blind Bake the Pastry: Line the pastry case with baking paper and baking beans. Bake in the oven for 15 minutes, then remove the paper and beans. Return to the oven for a further 5 minutes, until the pastry is pale golden. Reduce the oven temperature to 190°C/170°C fan/Gas 5.
- Prepare the Filling: Melt the butter in a pan over medium heat. Add the leeks and fry for a few minutes, then cover the pan, lower the heat, and cook for 10-15 minutes until the leeks are soft. Remove from heat and leave to cool for 10 minutes. Spread the leeks over the pastry base and sprinkle with chopped dill.
- Make the Quiche Mixture: In a bowl, whisk the eggs, double cream, and grated Cheddar. Season with salt and freshly ground black pepper, then pour the mixture over the leeks in the pastry case.
- Bake the Quiche: Place the quiche in the oven and bake for 30-35 minutes, or until the filling is just set in the middle. Remove from the oven and allow to cool slightly before slicing into wedges.
- Add Toppings: Once slightly cooled, top each wedge with your choice of smoked salmon, crispy bacon, or any of the other suggested toppings. Serve and enjoy!
Notes
- Chill the Pastry: Always chill the pastry for at least 30 minutes before baking. This helps prevent it from shrinking while baking and ensures a crisp, flaky base.
- Cool the Leeks: Let the cooked leeks cool for a few minutes before adding them to the pastry. This helps prevent the filling from becoming too watery.
- Don’t Overmix the Filling: Mix the eggs, cream, and cheese gently. Overmixing can create air bubbles and cause the quiche to rise unevenly while baking.
- Bake at the Right Temperature: Make sure your oven is preheated properly. A too-hot oven can burn the edges of the quiche before the centre is fully set.
- Use a Loose-Bottomed Tin: A loose-bottomed tart tin makes it easier to remove the quiche without damaging the pastry or the filling. It’s especially useful for serving!
Mary Berry Leek Quiche