Quiche is a popular French tart consisting of a pastry crust filled with savoury custard.

Often flavoured with pieces of cheese, meat, seafood or vegetables, quiche is so versatile and can be made to suit any palette.

This recipe by Mary Berry uses a combination of strong Stilton cheese and buttery leeks – perfect to mark National Cheese Day.

Described as a recipe that’s “as reliable” as Mary herself, there’s little room for error.

The baking icon recommended serving the quiche at a picnic or as part of a buffet, but it’s perfect as a meal with a side of potatoes and salad.

Stilton and leek quiche recipe

Ingredients

One tablespoon of olive oil

Two leeks, thinly sliced

Two celery sticks, thinly sliced

Four eggs

150 Stilton cheese, coarsely grated

Two tablespoons chopped parsley

Salt and pepper

For the pastry

225g plain flour

125g butter

One egg

One tablespoons water

Method

Start by preheating the oven to 220C/180C fan/ Gas 6, then make a start on the pastry. Measure the flour and butter and blitz in a food processor until it resembles breadcrumbs.

Add the egg, and water and blend again to form a smooth dough, then roll out on a lightly floured work surface and use the pastry to line a 28cm loose-bottomed, deep quiche tin.

Create a small lip around the top then prick the base with a fork and place in the fridge for 15 minutes.

Line the pastry case with baking paper and baking beans, then bake for 15 minutes. Remove the beans and paper, return to the oven for five to 10 minutes, then remove when pale and golden brown.

Reduce the oven temperature to 180C/160C Fan. Gas 4. Now prepare some oil in a wide-based frying pan and add the chopped leeks and celery.

Fry for a few minutes over high heat, then lower the heat and cover. Allow 25 minutes for the vegetables to simmer, or until they’re completely tender.

Remove the lid, turn up the heat and fry for a minute to evaporate any excess water. Now beat the eggs and cream together in a jug and season with plenty of salt and pepper.

Spoon the leeks and celery into the pastry case, then scatter it with cheese and parsley. Season with salt and pepper before pouring over the cream.

Bake the assembled quiche for 35 to 40 minutes or until golden brown. The filling should be just set on top when you remove it from the oven.

Leave to sit for 10 minutes before turning the quiche out of the dish. Serve hot or cold.