With leeks, cream and green herbs

Serves: 6-8

Cooking time: 1 hour 20 minutes



  • 260g/9.2oz (2 ⅛ cup) plain/all-purpose flour, plus extra to dust
  • 155g/5.5oz (⅔ cup) Ivy’s Reserve Salted Butter, chilled and cubed
  • 150g/5.3oz Ivy’s Reserve Vintage Cheddar, finely grated
  • 2 large eggs
  • 4 egg yolks
  • 1 tbsp olive oil
  • 2 garlic cloves, finely sliced
  • 2 leeks, washed, trimmed and finely sliced
  • 300ml/10 fl oz single/light cream
  • 30g bunch mixed soft herbs (e.g. dill, parsley, chives, chervil and/or tarragon), finely chopped
  • 250g/8.8oz asparagus, woody stalks removed, stems finely sliced and tips kept whole

Try it with...



  1. To make the pastry, tip the flour and 50g/1.8oz grated cheddar in a bowl with 130g/4.6oz (½ cup) cubed butter. Using your fingertips, rub together until the mixture resembles breadcrumbs. Add 2 egg yolks and 2-3 tbsp ice-cold water and bring everything together into a ball. Shape into a disk, cover in greaseproof paper and chill in the fridge for at least 30 minutes.
  2. Meanwhile, melt the remaining butter in a large heavy-based pan over a low heat and add the garlic and leeks with a pinch of salt. Cook for 20 minutes, stirring regularly, until very soft and lightly golden.
  3. Heat the oven to 180°C/160°C fan/350°F/gas mark 4. Place a large baking sheet inside to warm up.
  4. On a lightly floured surface, roll out the pastry in a rough circle (½cm / ¼in thick).
  5. Line a 25cm/10in loose-bottomed tart tin, gently ease the pastry into the edges, and leave the excess to hang over the sides. Prick the base all over with a fork. Chill in the fridge for 30 minutes.
  6. Once chilled, line the pastry case with a piece of greaseproof paper and fill with baking beans or rice. Place on the preheated baking sheet and blind bake in the oven for 15 minutes. Remove the paper and beans; return to the oven for a further 5-10 minutes, until the pastry is dry and golden. Remove and use a fine grater to shave away the excess pastry, creating a neat and tidy pastry case.
  7. Beat the remaining eggs and yolks with the cream and chopped herbs. Season well and stir through most of the grated cheddar.
  8. Spread the softened leeks in the tart case, scatter over the chopped asparagus stalks and pour over the egg mixture. Arrange the asparagus tips on the top and sprinkle on the remaining cheddar. Bake in the oven for 30-35 minutes, until just set and golden on top. Cool for 15 minutes, then serve with a green salad.

TIP: This quiche can be frozen. When desired, simply defrost overnight in the fridge and reheat in the oven at 180°C/160°C fan/350°F/gas mark 4 for 15 minutes.

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