Leek and Stilton quiche

Many Frenchies are convinced that France is the only country in the world which can make decent cheese. I have discovered that we, arrogant frogs, could not be further from the truth. We just need to look a bit further than those cheap plastic-like supermarket cheeses, and go to a proper cheesemonger, to discover our British neighbours' incredible cheese heritage.

The Man, who is a real cheese buff, has taken it upon himself to introduce me to the plethora of delicious British cheese that’s around. With over 700 named British cheeses, we are nowhere near done on tasting our way through them all!

Being a blue cheese lover, I have fallen in love with the likes of Stilton, Stichelton, Cashel blue, Shropshire blue...and love any opportunity to enjoy them with a good slice of bread or to bake with them.

If you want to discover more about British cheeses, take a look at the British Cheese Board website.

Leek and Stilton Tart

Leek and blue cheese work so well together. And I love this British take on a classic easy French quiche.

I prefer a crumbly shortcrust pastry to a puff pastry for this tart. However if you love puff pastry, it will work as well. 

Ingredients (for 1 tart, 4 to 6 people)

1 shortcrust pastry
2 large leeks, washed and diced
3 eggs
Mustard (Dijon or English)
250ml creme fraiche (or double cream)
150 to 170g Stilton (to taste)
butter
salt and pepper

Method: 

1/ Preheat the oven to 180deg C.

2/ Take the pastry out of the fridge and let it come to room temperature.

3/ In a pan, cook the diced leeks on a low in a 10g of butter heat for about 15min until tender. Leave to cool.

4/ In the meantime, roll out the pastry onto a tart dish, prick all over with a fork. With a brush or with the back of a spoon, spread a 1mm layer of mustard all over the pastry.

5/ In a large bowl, beat the eggs, cream fraiche and leeks. Season with salt and pepper. Crumble the Stilton and mix in the leek/egg mixture.

6/ Pour the mixture over the pastry case, and cook in the centre of the oven for about 30min until golden on top. If your oven is not a fan oven, cook the tart on the bottom of the oven to ensure the pastry will be thoroughly cooked. 

7/ Serve warm with a side salad, or cold as a picnic.