Leek and Stilton quiche recipe
 Trust Mary Berry's leek and Stilton quiche recipe for a picnic or buffet. It's as reliable as she is. You will need a 28cm/11in loose-bottomed, deep quiche tin – ideally fluted. 225g/8oz plain flour125g/4½oz butter1 free-range egg1 tbsp water 225g/8oz plain flour 125g/4½oz butter 1 free-range egg 1 tbsp water 1 tbsp olive oil2 leeks, thinly sliced2 sticks celery, thinly sliced4 free-range eggs450ml/16fl oz double cream150g/5½oz Stilton cheese, coarsely grated2 tbsp chopped parsleysalt and freshly ground black pepper 1 tbsp olive oil 2 leeks, thinly sliced 2 sticks celery, thinly sliced 4 free-range eggs 450ml/16fl oz double cream 150g/5½oz Stilton cheese, coarsely grated 2 tbsp chopped parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface and use the pastry to line a 28cm/11in loose-bottomed, deep quiche tin. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes.Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Reduce the oven temperature to 180C/160 Fan/Gas 4.To make the filling, heat the oil in a wide-based frying pan, add leeks and celery and fry over a high heat for few minutes. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and fry for a minute to cook off any excess water. Beat the eggs and cream together in a jug and season with salt and pepper.Spoon the soft leeks and celery into the pastry case, scatter with cheese and parsley and season with salt and pepper. Pour over the cream. Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface and use the pastry to line a 28cm/11in loose-bottomed, deep quiche tin. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes. To make the pastry, measure the flour and butter into a food processor and blend until the mixture resembles breadcrumbs. Add the egg and water and blend again until it forms a smooth dough ball. Roll on a lightly floured work surface and use the pastry to line a 28cm/11in loose-bottomed, deep quiche tin. Form a little lip around the top and prick the base with a fork. Place in the fridge for 15 minutes. Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Reduce the oven temperature to 180C/160 Fan/Gas 4. Line with baking paper and baking beans and bake for 15 minutes. Remove the beans and paper and return to the oven for a further 5–10 minutes, or until just cooked and pale golden-brown. Reduce the oven temperature to 180C/160 Fan/Gas 4. To make the filling, heat the oil in a wide-based frying pan, add leeks and celery and fry over a high heat for few minutes. To make the filling, heat the oil in a wide-based frying pan, add leeks and celery and fry over a high heat for few minutes. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and fry for a minute to cook off any excess water. Lower the heat, cover and simmer for about 25 minutes, or until the vegetables are completely tender. Remove the lid, increase the heat and fry for a minute to cook off any excess water. Beat the eggs and cream together in a jug and season with salt and pepper. Beat the eggs and cream together in a jug and season with salt and pepper. Spoon the soft leeks and celery into the pastry case, scatter with cheese and parsley and season with salt and pepper. Pour over the cream. Spoon the soft leeks and celery into the pastry case, scatter with cheese and parsley and season with salt and pepper. Pour over the cream. Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out. Bake for about 35–40 minutes, or until golden-brown and just set on top. Leave to sit for about 5–10 minutes before turning out. Recipe tips This can be made up to 8 hours ahead and reheated or frozen – the pastry base can be cooked and frozen ahead.