
Membrillo and Feta Quiche
This is an Ottolenghi recipe from his book Plenty More. The original recipe contains Stilton, but because it’s not my favorite cheese, I subbed with feta.
I personally love savory with sweet, and that sums up this dish. A creamy quiche dotted with jewel tones of butternut squash and membrillo. Plus yummy feta. It’s wonderful.
From Ottolenghi: “This quiche, in canapé form, was one of the most popular items on our catering menu at Ottolenghi a couple of years ago.”
That sounds like a great appetizer for my next party.
Membrillo and Feta Quiche
1 medium butternut squash, peeled and cut into 3/4-inch cubes
1 1/2 tablespoon olive oil
9 ounces shortcrust pastry
7 ounces feta, crumbled
2 1/2 ounces membrillo, cut into 3/8-inch dice
3 eggs
2/3 cup heavy cream
2/3 cup crème fraiche
Salt and pepper
Preheat the oven to 425 degrees F.
Toss the squash with the oil, 1/4 teaspoon salt, and some black pepper, and spread the cubes out on a baking sheet. Roast for 30 minutes, turning once, until golden brown. Set aside to cool and turn down the oven temperature to 375 degrees F.
For the pastry, I used a recipe by Jeff the Chef. He recently posted on shortcrust pastry. Typically. I fake my own pie crust dough, but by doing that I often end up with way too much!
On a floured work surface, roll out the pastry roughly 1/8-inch thick and transfer it to a 9 1/2-inch quiche pan or fluted tart pan with a removable bottom. 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 shell with parchment paper, fill it with dried beans, and bake for 30 minutes. Remove the beans and paper and continue to bake for 10 minutes, until the pastry is golden brown. Remove and leave to cool.
Spread the roasted squash in the cooled pastry shell, dot the feta between the pieces, and sprinkle the membrillo over the top.
Place the eggs, cream, and crème fraiche in a bowl with 1/4 teaspoon of salt and some black pepper. Whisk together and then pour this mixture 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 pan and breaking off the hanging pastry. (I don’t understand why this is important!) Serve warm or at room temperature.
The quiche is delicious!
This sounds delicious – well Ottolenghi nearly always is! – but what an unusual combination putting the membrillo into a quiche. An Ottolenghi restaurant has just opened in Richmond. I’m trying it out at the weekend 😀
Oh fun!!! I’ve only been to one of his, and it was fantastic!!!
Thanks for using my shortcrust pastry recipe! I feel like I’m famous now! I can’t wait to revisit that recipe and use it to make this quiche! It looks divine. I love butternut squash, and have never had it in this context before. (And I’ve already got some feta in the fridge!)
It’s really and truly a brilliant mix of ingredients! In your crust!!!
Oh, whoops, I posted that thanks anonymously by accident!
What a lovely pie! I do adore a quiche.
Especially one as fun as this one!
I love the ingredients
Good ‘ole Ottolenghi!
A new quiche for me – I like that you substituted feta for the stilton :)
Thank you. I just prefer feta!
As I love Ottolenghi I would like to try a recipe which had been so popular in his restaurant. And that in spite of the cream I normally do noy have in the house. But, in this case, I would try it with Stilton as in the original recipe – one of my very favorite cheeses :) ! I do not have this particular book – so thanks for the recipe!
You are so welcome!
I’ve only had membrillo once or twice in my life and never used it for recipes. What an exciting way to use it! This quiche sounds terrific, and I bet I could have enjoyed the filling on its own, like a salad or side :)
I know exactly what you mean! It was so good. And I’ve only had membrillo when serving or eating Manchego!
this looks very delicious! My fave quiche recipe is by Ruth Reichl, and i always use that, not that i make or eat them anymore … Did you mean ‘fake’ or was it ‘make’ the crust?
sherry
I think it definitely must be MAKE the crust!!!!
I can imagine this lovely quiche really being a fabulous delight to savour. Butternut squash and Quince Paste then add the feta would be so nice. Thanks Mimi.
Mary :))
It was so unique and delicious!
For my Dave I would have to keep the Stilton and sub the butternut squash :)
Oh these husbands!!!
Oh I do love a good quiche…it’s been a long time since I’ve made a quiche! While I enjoy Stilton, I think you made an excellent call with the feta here, Mimi!
Thanks, David! I love cambazola, but Stilton and the like are just too potent for me.
You know, I never even noticed this recipe in Plenty More! And I love all the ingredients — even the Stilton! And I have a ton of homemade membrillo in the fridge!
Oh wow! That will be perfect!
And a homemade crust to boot! Really unique recipe and so versatile to eat any time of the day.
It was so good!
That crust looks PERFECT! I like butternut squash and feta…not sure about membrillo though, definitely an interesting add.
It just adds a little sweetness. My husband even ate a slice, and he won’t eat savory with sweet typically.
You had me at savory and sweet. This quiche looks delicious. You always inspire me to spend more time with my cookbooks–I have leafed through my copy and missed this quiche. So glad to know it’s a winner.
Oh thanks! I need to reread my cookbooks as well!
This is a great find. I’m all for sweet and salty, so would love this quiche. I do love Stilton, but using Feta sounds just as good.
I recently made a large batch of quince paste (I posted the recipe in my blog years ago), so I’m all set! :)
Oh nice! It was really a good and unique quiche!
Sweet and savoury combos always win me over, this quiche looks absolutely divine! Love the swap to feta too; the tanginess must really balance the richness. Definitely bookmarking this for the next brunch spread
It would be a perfect brunch treat!