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Membrillo and Stilton Quiche

Golden quiche with creamy Stilton depth and sweet membrillo ribbons.
Roasted butternut squash adds warm, velvety bite in every slice.
Comforting, rich, and perfect for a cosy meal or brunch.

dinner ⏱ 80 min 430 kcal / portion 42.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

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Membrillo and Stilton Quiche
v6 · rb0e705f985 20260727Z1751 Membrillo Stilton Quiche 🥧 salt and black pepper to taste 🔥 preheat the oven to 220°C 🌀 toss the butternut squash in the olive oil and season with salt and black pepper 🔥 ⏱ 30 min roast the butternut squash, turning once, until golden brown 🔥 cool the roasted squash and reduce the oven temperature to 190°C 🍽 roll out the shortcrust pastry to 3mm thick and line a 24cm quiche tin with overhanging edges ⏳ ⏱ 20 min prick the pastry base with a fork and chill in the fridge 🔥 ⏱ 30 min line the pastry with baking parchment, fill with baking beans, and bake 🔥 ⏱ 10 min remove beans and parchment and bake until golden brown ⏳ leave the pastry case to cool 🍽 spread the roasted squash in the pastry base 🍽 dot the stilton into the squash and sprinkle the membrillo all over 🌀 mix the eggs, double cream, and crème fraîche with salt and black pepper and whisk together 🍽 pour the egg mixture over the squash, leaving some of the filling exposed 🔥 ⏱ 40 min bake until the custard has set 🍳 rest the quiche, then remove from the tin and break off the hanging pastry, and serve warm or at room temperature 700 g butternut squash 1½ tbsp olive oil 250 g shortcrust pastry plain flour to taste 200 g stilton 75 g membrillo 3 pieces egg 150 ml double cream 150 ml crème fraîche butternut squash, olive oil shortcrust pastry, plain flour stilton, membrillo egg, double cream, crème fraîche
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Preparation steps

  1. preheat the oven to 220°C
  2. toss the butternut squash in the olive oil and season with salt and black pepper
  3. roast the butternut squash for 30 minutes, turning once, until golden brown
  4. cool the roasted squash and reduce the oven temperature to 190°C
  5. roll out the shortcrust pastry to 3mm thick and line a 24cm quiche tin with overhanging edges
  6. prick the pastry base with a fork and chill for 20 minutes in the fridge
  7. line the pastry with baking parchment, fill with baking beans, and bake for 30 minutes
  8. remove beans and parchment and bake for 10 minutes until golden brown
  9. leave the pastry case to cool
  10. spread the roasted squash in the pastry base
  11. dot the stilton into the squash and sprinkle the membrillo all over
  12. mix the eggs, double cream, and crème fraîche with salt and black pepper and whisk together
  13. pour the egg mixture over the squash, leaving some of the filling exposed
  14. bake for about 40 minutes until the custard has set
  15. rest the quiche, then remove from the tin and break off the hanging pastry, and serve warm or at room temperature

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