Leek, Apple, Stilton & Walnut Quiche [vegetarian] by The Flexitarian

Leek, Apple, Stilton & Walnut Quiche [vegetarian]

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So very British, this Leek, Apple, Stilton & Walnut Quiche is filled with local flavours. This quiche makes a perfect lunch or light dinner recipe to be enjoyed all year around.
I enjoy the sweetness of apple that contrast with the strength of stilton.

You can serve it on its own or with a crunchy salad.

If you choose not to bake blind the pastry case first, the crust might be a bit soggy but still delicious. You can also substitute the stilton for another bold blue cheese.

 

Leek, Apple, Stilton & Walnut Quiche [vegetarian] by The Flexitarian
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Ingredients

  • 360g leeks [12.7 oz]
  • 150g apple [5.3 oz]
  • 150g stilton [5.3 oz]
  • 2 large shallots (finely chopped)
  • 2 garlic cloves (crushed)
  • 3 organic eggs
  • 300ml single cream [10.5 fl oz. / US 1 1/4 cups]
  • 1 Tbsp fresh thyme leaves
  • 50g butter [1.75 oz]
  • 1 large handful of chopped walnuts
  • nutmeg to taste
  • salt & pepper
  • 1 puff pastry

Instructions

  1. Melt butter in a large frying pan. Add finely chopped shallot and crushed garlic. Cook for 3 mins.
  2. Add finely chopped leek. Mix well. Cover and cook under medium / low heat for 15 mins stirring from time to time.
  3. Pre-heat the oven to Fan 180°C / 200°C / 350°F / Gas 4.
  4. Roll out puff pastry to fit a rectangular tart tin. Approximately 31 x 21 x 2 cm (12 x 4.75 x 0.75 inch). Cover with baking parchment and pour some baking beans on top. Blind bake for 15 minutes.
  5. When done, remove pastry from the oven and set aside.
  6. In a large bowl mix together cream, eggs and chopped thyme leaves. Add crumbled stilton. Season to taste with nutmeg, salt & pepper.
  7. When leeks are done, remove pan from heat. Mix in grated apple and walnuts.
  8. Spread leek filling evenly onto the pastry. Pour egg and cream mixture on top.
  9. Cook in the oven for around 20-25mins until top is golden.
  10. Leave to settle outside the oven for 10 mins before serving.

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