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 sur...