Stilton, Leek & Walnut Quiche

Very lightly grease a round 23cm loose bottom tart tin.

Place the flour and butter in the bowl of a food processor and process until it resembles fine breadcrumbs.

Start adding the water a bit at a time and process until the dough just starts to come together, adding more water as you go. You may not need to add all the water.

Turn the dough onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest.

Preheat the oven to 200°C (fan 180°C, gas mark 6).

Roll the pastry on a lightly floured surface to a circle big enough to fit the tart tin. Carefully lower the pastry into the tin pressing it into the edges. Lightly prick the base with a fork. Chill in the fridge for 30 minutes.

Line the pastry case with a piece of greaseproof paper and fill with baking beans. Bake the pastry case blind for about 12 minutes. Remove the baking beans. Trim the pastry edges carefully, if necessary

Lightly brush the base of the shell with some of the beaten egg from the filling. Return to the oven for another 5 minutes.

Reduce the oven temperature to 180°C (fan 160°C, gas mark 4).

Heat the butter in a large frying pan. Add the leeks and cook until softened but not coloured. Add the chopped thyme, season well with salt and pepper and set aside to cool.

Beat together the eggs, crème fraîche and milk. Add the nutmeg and parmesan and season again with black pepper.

Place the leeks in the bottom of the pastry shell and sprinkle with half the walnuts. Top with the Stilton. Pour in the egg mixture, shaking the case lightly so the egg goes into every corner. Sprinkle with the remaining walnuts.

Bake the quiche for about 35-40 minutes or until the filling is set and golden brown. Serve hot or cold with a crisp salad.