Dad’s Favourite Stilton Quiche: A Culinary Ode

I remember summer afternoons spent in my dad’s small but vibrant garden, the air thick with the scent of freshly cut grass and blooming roses. He always had a patch dedicated to spring onions, carefully tended with the same love he poured into everything he made. And while he wasn’t the most adventurous eater, anything containing Stilton cheese was guaranteed to vanish in minutes. This quiche, a delightful combination of those two simple pleasures, became a family staple – a comforting reminder of sunny days and his unwavering love for all things blue cheese.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Servings: 2
• Yield: 2 individual quiches
• Dietary Type: Vegetarian

Ingredients

• 7 ounces shortcrust pastry
• 2 1⁄2 ounces Stilton cheese, crumbled
• 3 spring onions, chopped finely (scallions)
• 1 large free-range egg
• 65 ml single cream
• 1 teaspoon sunflower oil
• 1⁄4 teaspoon mustard powder
• Flour, for dusting
• Salt & Pepper

Equipment Needed

• 2 x 12cm quiche tins or pie dishes
• Baking tray
• Fork
• Jug
• Rolling pin

Instructions

1. Preheat your oven to 180°C/gas mark 5.

2. Divide the shortcrust pastry into two equal portions. On a lightly floured surface, roll each portion out to create a round approximately 15cm in diameter.

3. Carefully line each of the two 12cm quiche tins or pie dishes with the rolled-out pastry. Gently press the pastry into the corners and up the sides of the tins. Once lined, use a fork to prick the bases several times. This prevents the pastry from puffing up too much during blind baking.

4. Place the lined quiche tins onto a baking tray. Blind bake the pastry for 10 minutes. To do this, loosely scrunch up some tin foil and place it over the pastry in each tin. The foil will help weigh the pastry down and maintain its shape.

5. After 10 minutes, carefully remove the foil from the pastry cases. Turn the oven temperature down slightly to 175°C and return the pastry cases to the oven for a further 5 minutes. This helps to dry out the base and ensure a crispier crust.

6. While the pastry is blind baking, prepare the filling. Heat the sunflower oil in a small pan over medium heat. Add the chopped spring onions and gently fry for 2-3 minutes, until they soften slightly and release their flavour. Be careful not to burn them.

7. Remove the pastry cases from the oven. Divide the fried spring onions equally between the two pastry cases, spreading them evenly over the base.

8. Sprinkle half of the crumbled Stilton cheese into each pastry case, distributing it evenly over the spring onions.

9. In a jug, whisk together the egg, single cream, mustard powder, salt, and pepper. Whisk until the mixture is well combined and slightly frothy.

10. Carefully pour the egg and cream mixture over the Stilton in each pastry case. Ensure the Stilton is evenly distributed within the liquid.

11. Return the quiches to the oven and continue cooking for a further 20 minutes, or until the filling is set and lightly golden brown on top. The quiche is ready when the filling no longer jiggles when the tin is gently shaken and a knife inserted into the center comes out clean.

12. Remove the quiches from the oven and allow them to cool slightly in the tins before serving.

Expert Tips & Tricks

• Blind Baking Secrets: For a perfectly crisp crust, chill the pastry for at least 30 minutes before rolling it out. This helps prevent shrinkage during baking. You can also use baking beans instead of foil to weigh down the pastry.
• Stilton Selection: The quality of the Stilton will greatly impact the flavour of the quiche. Opt for a good quality, creamy Stilton with a good depth of flavour.
• Preventing a Soggy Bottom: Besides blind baking, brush the inside of the partially baked pastry with a beaten egg white before adding the filling. This creates a waterproof barrier that prevents the filling from seeping into the crust.
• Even Cooking: To ensure even cooking, place the baking tray in the center of the oven. If your oven tends to cook unevenly, rotate the tray halfway through the baking time.

Serving & Storage Suggestions

This Stilton quiche is delicious served warm or cold. It pairs perfectly with a fresh green salad or a light tomato salad. For a more substantial meal, serve it with a side of roasted vegetables.

Storage: Leftover quiche can be stored in the refrigerator for up to 3 days. Ensure it is covered or stored in an airtight container.

Reheating: To reheat, place the quiche in a preheated oven at 175°C for about 10-15 minutes, or until heated through. You can also reheat it in the microwave, but the pastry may become slightly soggy.

Freezing: While freezing is possible, the texture of the quiche may change slightly upon thawing. To freeze, wrap the cooled quiche tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	715.8 kcal	N/A
Calories from Fat	464 g	65%
Total Fat	51.6 g	79%
Saturated Fat	19.1 g	95%
Cholesterol	140.2 mg	46%
Sodium	1025.1 mg	42%
Total Carbohydrate	45.9 g	15%
Dietary Fiber	4 g	15%
Sugars	1 g	4%
Protein	17.7 g	35%

Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free Crust: Use gluten-free shortcrust pastry for a gluten-free version.
• Different Cheese: If you’re not a fan of Stilton, try using other blue cheeses like Gorgonzola or Roquefort. You could also use a strong cheddar or Gruyère.
• Vegetable Variations: Add other vegetables like sautéed mushrooms, spinach, or roasted red peppers to the filling for extra flavor and nutrients.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the egg mixture for a little kick.
• Herby Goodness: Incorporate fresh herbs like thyme, rosemary, or chives into the filling for added flavour and aroma.

FAQs (Frequently Asked Questions)

Q: Can I make this quiche ahead of time?
A: Absolutely! You can prepare the quiche a day in advance and store it in the refrigerator. Reheat it before serving, or enjoy it cold.

Q: Can I use pre-made pastry?
A: Yes, using pre-made shortcrust pastry is a great time-saver. Just make sure to choose a good quality pastry for the best results.

Q: How do I know when the quiche is cooked?
A: The quiche is ready when the filling is set and lightly golden on top. A knife inserted into the center should come out clean.

Q: Can I freeze the quiche after baking?
A: Yes, you can freeze the baked quiche. Wrap it tightly in plastic wrap and then in foil. Thaw in the refrigerator overnight before reheating.

Q: What can I serve with this quiche?
A: This quiche pairs well with a fresh green salad, roasted vegetables, or a light soup. It’s also delicious served with a side of crusty bread.

Final Thoughts

This Dad’s Favourite Stilton Quiche is more than just a recipe; it’s a culinary hug, a taste of home, and a tribute to simple pleasures. I encourage you to try this recipe and experience the delightful combination of creamy Stilton, savory spring onions, and a perfectly crisp crust. Whether you’re making it for a special occasion or a cozy weeknight dinner, I hope it brings as much joy to your table as it has to mine. And don’t forget to share your creations and feedback – I can’t wait to hear what you think! Pair it with a crisp, dry white wine for the perfect complement.