Membrillo and Stilton Quiche
- 1 medium butternut squash, peeled and cut into 2cm cubes (700g)
- 1½ tbsp olive oil
- 250g best-quality shortcrust pastry
- plain flour, for dusting
- 200g Stilton, crumbled
- 75g membrillo (quince paste), cut into 1cm dice
- 3 eggs
- 150ml double cream
- 150ml crème fraîche
- salt and black pepper
Preheat the oven to 220ºC/200ºC Fan/Gas Mark 7.
Toss the butternut in the oil with ¼ teaspoon of salt and some black pepper and spread out on a baking tray. Roast for 30 minutes, turning once, until golden-brown. Set aside to cool and reduce the oven temperature to 190ºC/170ºC Fan/Gas Mark 5.
Roll out the pastry on a floured work surface, roughly 3mm thick, and transfer it to a 24cm quiche or flan tin. When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill for 20 minutes in the fridge. Line the pastry case with baking parchment, fill it with baking beans and cook in the oven for 30 minutes. Remove the beans and paper and continue to cook for 10 minutes, until the pastry is golden-brown. Remove and leave to cool.
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 crème fraîche in a mixing bowl with ¼ 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 off the hanging pastry. Serve warm or at room temperature.