PUMPKIN, MEMBRILLO (QUINCE PASTE) AND STILTON CHEESE QUICHE

This quiche is awesome. The sweetness of the pumpkin and the 'membrillo' (quince paste) contrasting with the tang of the Stilton cheese, turns this quiche into a mouthwatering experience. Serve it with a nice green salad and you have the perfect vegetarian meal.

INGREDIENTS

1 medium butternut squash, peeled and cut into 2 cm cubes (700g)
1 1/2 Tbsp olive oil
250g best-quality shortcrust pastry (or you can make your own - see recipe here)
plain flour, for dusting
200g Stilton cheese, crumbled
75g membrillo (quince paste), cut into 1 cm dice
3 eggs
150ml double cream
150ml crème fraîche
salt and black pepper

METHOD:
👉 If you are making your own pastry, you should start it now, as it needs refrigeration.

Preheat oven to 200°C.
Toss the butternut in the oil with 1/4 teaspoon of salt and some black pepper.

Spread out on a baking tray and roast for 30 minutes, turning once, until golden brown.

Meanwhile, roll out the pastry on a floured work surface, roughly 3mm thick.

Transfer it to a 24cm quiche or flan tin. Trim the edges.

Prick the base of the pastry with a fork and chill for 20 minutes in the fridge.

When the pumpkin is ready, set it aside to cool and reduce the oven temperature to 180°C.

Line the pastry case with baking parchment, fill it with baking beans and cook in the oven for about 15 minutes.

Remove the beans and paper and continue to cook for 10 minutes, until the pastry is golden brown. Remove and leave to cool.

While the pastry is baking, prepare the cheese and the quince paste.

Spread the roasted butternut out on the base of the quiche, dot the Stilton between and sprinkle the membrillo all over.

Place the eggs, cream and creme fraiche in a mixing bowl with 1/4 teaspoon of salt and some black pepper.

Whisk together and then pour this over the butternut, leaving some of the filling exposed.

Place in the oven for about 40 minutes, until the custard has set.

Remove from the oven and allow to rest before removing from the tin and breaking. Serve warm or at room temperature.

Serves 6

Here is served with a Spring Salad. See recipe here.

Comments

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