Name: Membrillo and stilton quiche
Ingredients: 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

Main Christmas

Serves 6

Featured in

This quiche, in canapé form, was one of the most popular items on our catering menu at Ottolenghi a couple of years ago. The combination of a sharp blue cheese alongside the intense sweetness of membrillo creates a wonderfully satisfying drama in the mouth. It’s the one-stop answer to Christmas meals for vegetarians.

Ingredients

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

Method

Preheat the oven to 220ºC/200ºC Fan.
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.
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 squash 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 squash, 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.