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!