Leek, Onion, Cheddar & Thyme Quiche

Leek, Onion, Cheddar & Thyme Quiche Finish


Serves 4

  • 200g Organic Spelt Flour
  • 100g Organic Vegetable Margarine
  • ¼ Tsp Salt
  • 4-5 Tbsp Cold Water
  • 1 Onion Peeled & Finely Sliced
  • 1 Leek Finely Sliced
  • 150g Organic Mature Cheddar Grated
  • 1 Tbsp Fresh Thyme
  • 6 Organic Free Range Eggs
  • 300ml Organic Double Cream
  • 300ml Organic Milk
  • Salt & Pepper


  1. Place the flour, margarine & salt into a mixing bowl then using your fingertips rub the mixture together until it resembles breadcrumbs, add the cold water & mix until it comes together to form a dough.Leek, Onion, Cheddar & Thyme Quiche
  2. Wrap the pastry dough in cling film & allow to rest in the refrigerator for 30 minutes, once rested remove from the refrigerator & place onto a floured surface then roll out as thinly as possible.Leek, Onion, Cheddar & Thyme Quiche (3)
  3. Carefully line a loose bottomed fluted quiche tin with the pastry. Leek, Onion, Cheddar & Thyme Quiche (4)
  4. Cover with baking paper then fill with baking beans. Leek, Onion, Cheddar & Thyme Quiche (5)
  5. Bake the pastry case at gas mark 4 for 15 minutes, remove from the oven & remove the paper & beans then return to the oven for a further 2 minutes until the centre of the case is cooked through.Leek, Onion, Cheddar & Thyme Quiche (8)
  6. Heat a little oil in a heavy based pan & gently fry the onions & leeks until cooked through, stir in the thyme & season well with salt & pepper.Leek, Onion, Cheddar & Thyme Quiche (6)Leek, Onion, Cheddar & Thyme Quiche (7)
  7. Place half of the grated cheese into the pastry case then add the cooked onions, leeks & thyme, put the remaining cheese on top of the onion & leek mixture.
  8. Pour the milk & cream into a jug & add the eggs, beat the mixture together until all of the eggs are fully incorporated, season well & slowly pour into the pastry case until full.
  9. Bake at gas mark 4 for 25-30 minutes until the egg mixture is set & the quiche is golden brown, allow to cool in the tin for 10 minutes before removing & slicing into 12 portions to serve.