– 1 medium-sized squash, peeled and diced of 2 cm (700 g)
– 1 ½ tbsp of olive oil
– 250 g good quality brie dough or crust dough
– flour for rolling out the dough
– 200 g blue stilton, coarsely crumbled
– 75 g Membrillo ( quince paste) in 1 cm cubes
– 3 eggs
– 150 ml whipped cream
– 150 ml crème fraîche
– salt and black pepper
1. Preheat the oven to 220 ° C and grease a quiche shape of 24 cm in diameter.
2. Mix the cubes of pumpkin with the oil, ¼ tsp of salt and some black pepper and divide the cubes on the baking sheet. Roast them golden brown in about 30 minutes and stir them halfway. Let them cool down and lower the temperature to 190 ° C.
3. Roll out the dough on a floured working falcon and cover the quiche with it. Let a little bit of dough hang over the edge. Pierce the bottom with a fork and put it in the fridge for 20 minutes. Then cover the bottom with baking paper, fill with green beans and bake the bottom blind for 30 minutes. Remove the backing and baking paper and put the bottom back in the oven for another 10 minutes until the dough is golden brown. Allow the bottom to cool. (My dough became quite dark, next time I lower the temperature or bake the bottom a little shorter)
4. Divide the roasted pumpkin on the dough base, place the crumbled stilton between the pumpkin pieces and sprinkle with the membrillo. (Keep some of the pumpkin and Membrillo behind).
5. In a bowl, beat the eggs with the whipped cream, crème fraîche and a ¼ tsp of salt and some black pepper. Pour this over the filling and make sure that part of the filling remains visible (Divide the pumpkin squash and Membrillo on the filling).
6. Bake the quiche for about 40 minutes until the egg mixture is firm. Remove the mold from the oven and let it rest for a while before breaking the overhanging dough and removing the quiche from the mold. Serve warm or at room temperature.