Transform leftover Stilton into this favourite of a quiche – the perfect light lunch with salad.
Method:
Preheat the oven to 220°C/425°F/gas mark 7
In a bowl toss the squash cubes with the oil and a good pinch of salt and then space out on a baking sheet and roast in the top of the oven for 30 mins until golden brown. Set aside to cool and reduce the oven temp to 190°C/375°F/gas mark 5.
Roll out the pastry on a lightly floured surface until 3mm thick then line a circular lightly buttered 9.5inch/24cm tart tin with the pastry. Chill in the fridge for 15 minutes. When ready to cook, prick the base of the pastry with a fork.
Heat a baking tray in the oven until hot, then pop the tart tin onto the baking tray and bake blind for 10 mins. Remove the baking beans and paper and cook for another 10 mins until golden brown, then trim the edges off the pastry with a sharp knife and leave to cool.
Spread the cooled squash cubes, the stilton cubes and the Quince Fruit Cheese cubes evenly around the pastry case.
Beat the eggs, add the double cream and season with salt and pepper and then pour over the squash, cheese and fruit cheese.
Bake in the middle of the oven for 20-30 mins or until set and a light golden brown on the top. Serve with a big green salad.
Serves: 4
Ingredients:
1 Medium squash, peeled and cut into 2cm cubes
1 tbsp Olive oil
375g Shortcrust pastry
300g Stilton cut into cubes
120g Tracklements Quince Fruit Cheese cut into cubes
3 Eggs
170ml Double cream
Salt and pepper
