This butternut, membrillo and Stilton quiche is a wonderful recipe form ottlenghi to celebrate the autumn.
I really enjoyed the sweetness of the membrillo (quince paste) that contrast perfectly with the Stilton cheese and the roasted butternut. It’s definitely a wining combination.
This savoury – sweet quiche is quite rich due to the custard made from the double cream, crème fraîche and whole eggs. Serve it with a nice green salad and you have a perfect vegetarian meal. And like any quiche you can serve it for lunch, dinner or a brunch. You can also make it in canapé form and serve it during the holidays season or thanksgiving dinner. You will be sure to wow your family and guests.
What is membrillo ?
The membrillo is a sweet, thick and sliceable firm quince paste originated in Spain and very popular during the Christmas holidays. You can make the membrillo by yourself as you can buy it from any cheese shops.
How to make this savoury – sweet butternut, membrillo and stilton quiche ?
The recipe is from “Plenty More” ottlenghi’s cookbook.
To make the quiche you’ll need a good shortcrust pastry, I always use my mom’s dough recipe and my infaillible method for a dough that doesn’t shrink while baking ( check my tricks & tips part).
Other than that, the rest of the recipe is very easy to make. All you need to do is to toss the butternut cubes in the olive oil, season with salt and black pepper. Then roast them for 30 minutes.
Then blind bake the quiche crust. Wait for the crust to cool down little then spread the roasted butternut, the membrillo and crumble the Stilton cheese. Make a custard with the cream, crème fraîche and the eggs, season with salt and black pepper. Then pour the mixture all over the butternut leaving some of the filling exposed. Bake for 40 minutes. Serve it warm or at room temperature with a green salad.
If you like butternut, check this “butternut, orange and sage galette ”from ottolenghi. you can also check the blog for more seasonal recipes.