Blue Cheese and Walnut Quiche Recipe

Learn how to make this homemade Blue Cheese and Walnut Quiche with a buttery shortcrust pastry and creamy egg filling. The best balance of tangy cheese and nutty walnuts creates an easy baking recipe perfect for brunch or dinner. The blind-baking technique ensures a crisp base every time!

Difficulty:

Intermediate

Prep Time:

30 mins

Cook Time:

45 mins

Serves:

1 quiche (6 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">150g blue cheese, crumbled (Roquefort, Stilton or Gorgonzola)</li><li class="ingredients-single-item">80g walnuts, lightly toasted and roughly chopped</li><li class="ingredients-single-item">1 small onion, finely diced</li><li class="ingredients-single-item">15g butter</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li><li class="ingredients-single-item">Pinch of nutmeg</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Make the shortcrust pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles fine breadcrumbs. The cold butter is essential as it creates steam pockets during baking, resulting in flaky pastry layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water a tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will develop the gluten and make your pastry tough. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C (180°C fan). On a lightly floured surface, roll out the chilled pastry to about 3-4mm thickness, creating a circle large enough to line your tart tin with some overhang. Gently press the pastry into the tin, ensuring it goes into all the corners. Prick the base with a fork several times.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden. This crucial step prevents the dreaded "soggy bottom" by creating a barrier between the filling and pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the pastry is baking, prepare the filling. Melt the butter in a small pan over medium heat and gently sauté the onion until soft and translucent but not browned, about 5-7 minutes. Add the thyme leaves and cook for another minute until fragrant. Set aside to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Toast the walnuts in a dry frying pan over medium heat for 3-4 minutes, tossing occasionally, until they become fragrant and slightly darker. Be watchful as they can burn quickly! Allow to cool before roughly chopping.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a large bowl, whisk together the eggs and cream until well combined. Season with black pepper and a pinch of nutmeg. The nutmeg enhances the savory flavor of the egg mixture without being detectable on its own.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Reduce the oven temperature to 180°C (160°C fan). Spread the cooled onion mixture over the base of the pastry case. Scatter over about two-thirds of the crumbled blue cheese and chopped walnuts. Pour in the egg mixture carefully, then sprinkle the remaining cheese and walnuts on top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake in the center of the oven for 25-30 minutes until the filling is set but still has a slight wobble in the center. The quiche will continue to set as it cools. The top should be golden brown and puffed up slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for at least 15 minutes before removing. This resting period allows the proteins in the eggs to set fully, ensuring clean slices. Serve warm or at room temperature for the best flavor, as cold temperatures can dull the nuanced flavors of the blue cheese.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Blue Cheese and Walnut Quiche?

This quiche features plain flour, unsalted butter, eggs, double cream, blue cheese (like Roquefort or Stilton), toasted walnuts, onion, fresh thyme, black pepper, and nutmeg. The combination creates a perfect balance of tangy cheese and nutty flavours in a buttery shortcrust pastry.

How to cook Blue Cheese and Walnut Quiche at home?

Learn how to cook Blue Cheese and Walnut Quiche by first making a shortcrust pastry base, blind baking it until golden, then filling with a mixture of sautéed onions, eggs, cream, crumbled blue cheese, and toasted walnuts. Bake until the filling is set with a slight wobble, then rest before serving to allow proper setting and optimal flavour development.

How do I prevent a soggy bottom when making a savoury quiche?

Prevent soggy quiche bottoms by blind baking the pastry case first—line with parchment and fill with baking beans, bake for 15 minutes, then remove beans and bake 5-7 minutes more until lightly golden. This creates a moisture barrier between the filling and pastry, ensuring crisp results every time.

What's the best type of blue cheese to use in a quiche?

For a quiche, opt for a good melting blue cheese with balanced flavour like Roquefort, Stilton, or Gorgonzola. Roquefort offers a sharper tang, Stilton provides rich creaminess, while Gorgonzola delivers a milder taste. Choose based on your preference for intensity, but any will create delicious pockets of flavour.

Can I make a quiche in advance and reheat it later?

Yes, quiche is excellent for making ahead! Bake completely, cool, then refrigerate for up to 3 days. Reheat in a 180°C oven for 15-20 minutes until warmed through. You can also freeze baked quiche for up to 2 months—thaw overnight in the refrigerator before reheating for best results.

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