Dads Favourite Stilton Quiche

“My Dad will eat anything with Stilton in it - but he goes CRAZY for these! A really nice take on the regular quiche. You could also make mini quiches for parties etc.”
2 individual quiches

Ingredients Nutrition

  • 7 ounces shortcrust pastry
  • 2 12 ounces Stilton cheese, crumbled
  • 3 spring onions, chopped finely (scallions)
  • 1 large free-range egg
  • 65 ml single cream
  • 1 teaspoon sunflower oil
  • 14 teaspoon mustard powder
  • flour, for dusting
  • salt & pepper


  1. Preheat the oven to 180°C/gas 5. Divide the pastry into 2 and roll each out to make 15cm rounds on a floured surface. Line 2 12cm quiche tins or pie dishes and prick the bases with a fork.
  2. Put on a baking tray and blind bake for 10 minutes (loosely scrunch up tin foil and place over pastry). Remove the foil, turn oven down to 175c & return to oven for 5 more minutes.
  3. Gently fry spring onions for 2-3 minutes Place half in each tin. Sprinkle half of the Stilton into each tin. Whisk egg, cream, salt and pepper in a jug and pour over the Stilton.
  4. Return to oven and resume cooking for a further 20 minutes or until quiche is set and lightly golden on the top.
  5. Serve warm or cold with salad.

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