Leek Cheddar and Blue Cheese Quiche

Ingredients for the filling

• 2-3 tablespoons olive oil

• 1 leek, sliced lengthwise, washed and thinly sliced
 (one leek)
• 2 celery stalks, sliced lengthwise then thinly sliced

• 2 eggs
• 240ml (8fl oz, 1 cup) 35% cream
• 75g (2.6oz) mature white cheddar cheese, coarsely grated (or other good melting cheese)
• 30g (1oz) blue cheese, crumbled (I used Danish blue cheese)
• 2 tablespoons finely chopped parsley

• salt and freshly ground black pepper to taste

Ingredients for the shortcrust pastry

• 225g (8oz, 2 cups minus 2 tbsp) all-purpose flour
• ½ teaspoon salt
• 125g (4½ oz, 1 stick +1tbsp, 8 tbsp) unsalted butter

• 1 egg, beaten 

• 1 tablespoon cold water

Instructions

1.  You will need a loose-bottomed 9 x 1¼-inch (23 x 3 cm) quiche pan. The pastry shell (case) will be blind baked at 400ºF (200ºC) and the quiche will be baked at 350ºF (180ºC).
2. Make the pastry: place the flour and butter in a food processor and pulse until the 
mixture resembles large peas. Add the egg and water and pulse until the mixture starts forming into a dough then stop. Pour the contents onto the counter and bind to a dough. Knead the dough with the palm of your hands 3-4 times then form into a disk. Wrap in cling film and place in the fridge for 30 minutes. Now the dough is ready to use.
3. Roll the pastry: remove the dough from the fridge and roll on a lightly floured surface and use to line the quiche pan. Cut off excess pastry and flute the edge. Prick the base with a fork and place in the fridge for at least 15 minutes.
4. Blind bake the shell (case): Remove from the fridge, line with parchment and pour some baking beans. Bake at 400ºF (200ºC) for 15 minutes, then remove the beans and parchment and return to the oven for a further 5–10 minutes, or until pale golden-brown. Reduce the oven temperature to 350ºF (180ºC) Gas 4.
5. Make the filling: heat the olive oil in a wide-based skillet, add the leeks and celery and cook over a high heat for few minutes. Lower the heat, cover and simmer about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and cook off any excess liquid.
6. Assemble and bake the quiche:  Spoon the leek and celery mixture into the prepared pastry shell. Sprinkle the cheeses (cheddar and blue cheese) and parsley over the mixture and season with salt and pepper to taste. In a large bowl, whisk together the eggs and the cream. Pour the cream-egg mixture over the filling and bake 35–40 minutes, or until golden-brown and just set on top (do not over bake). Leave to sit 5–10 minutes before turning out.
7. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American Cup.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the quiche at 350°F (180°C) for 35 minutes.
2. I blind baked the shell at 400°F (200°C) for 15 minutes then removed the beans and continued baking another 5 minutes, total 20 minutes.

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