Membrillo and Stilton Quiche

dinner · ⏱ 80 min · 6 portions · 42.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/559/membrillo-and-stilton-quiche/