This recipe was originally designed to use up leftover basil and stilton, but has now become a family favorite. You may want to add more stilton, but we make it child-friendly and there is a good amount without it being overpowering.
You Will Need
- 200g plain four
- 100g butter
- 2 large free range eggs, lightly beaten
- 150ml whole milk
- 50g Stilton, crumbled
- 1 Leek
- 6 leaves of Fresh Basil
- salt and pepper
Total Cooking Time : 40 Mins
Total Prep Time 10 Mins
- Mixing bowl
- Weighing scales
- Measuring jug
- Quiche dish
- Hachoir or sharp knife
- Chopping board
- Rolling pin
TOP TIPS – Having cold fingers helps with pastry, so keeping a glass of ice to hand can help to replicate that if you are naturally a warmer person.
Method To Prepare Your Basil, Stilton and Leek Quiche
Preheat the oven to 180 degrees Celsius.
- Rub the butter and flour together between finger and thumbs. You are looking to make a bread crumb like texture.
- You may need to add a little cold water to the mix to make it into a pastry like dough. We used 60ml as we were using room temperature butter.
- Lightly flour a surface and roll it out to about the thickness of a pound coin.
- Lay your pastry over the quiche dish and cut to shape, pushing into the sides without breaking the pastry. You want to avoid the egg mixture being able to escape.
- Prick the base with a fork and cover with grease proof paper and add
baking beansto stop the pastry from rising up.
- Cook on 180 for around 15 minutes or until the base is starting to dry off.
- Roughly chop the basil and thinly slice the leek.
- Add the crumbled stilton and diced leek with the roughly chopped basil, into the milk and egg mixture. No need to fry off the leek first, as long as you dice it finely.
- Take the pastry out of the oven and pour the mixture into it before returning to the oven for a further 25 minutes.
- You may want to return it to the oven if it has not pulled away from the side of the dish, or the egg mixture is still wobbly.
TOP TIPS – when cutting herbs you want the best tool for the job. We use a Hachoir like this one available here.
Perfect herby quiche for a St David’s Day picnic. We also love this as a family favorite for packed lunches. Really worth the effort and homemade is always healthiest!
If you love to cook with the herbs you grow, you are in the right place. We are always looking to new ways to incorporate herbs and herbal remedies into our every day lives. If you love to cook with fresh or dried basil have a look at our latest article for some inspiration.
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