Why You’ll Love This Recipe
I make this squash and Stilton quiche whenever I want something that feels special but is easy to pull together. Roasting the squash brings out its natural sweetness, which plays beautifully against the sharp, salty bite of Stilton. The custard bakes up creamy and just set, and the crust stays crisp thanks to a quick blind bake. It’s wonderful for brunch, lunch with a green salad, or a holiday table, and it’s one of those recipes that tastes even better the next day. It’s also a great way to use up leftover roasted squash.
Ingredients
For the crust:
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 3 to 4 tablespoons ice water
(Or use 1 store-bought 9-inch pie crust.)
For the filling:
- 3 cups (400 g) butternut squash, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 3 large eggs
- 1 large egg yolk
- 3/4 cup (180 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of freshly grated nutmeg
- 4 oz (115 g) Stilton cheese, crumbled
- Fresh sage or thyme, for garnish (optional)
Directions
- Make the crust. Whisk the flour and salt in a large bowl. Rub or cut in the cold butter until the mixture looks like coarse crumbs. Add the ice water a tablespoon at a time, stirring until the dough just holds together. Shape into a disk, wrap, and chill for 30 minutes.
- Roast the squash. Heat your oven to 400°F (200°C). Toss the squash with the olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 20 to 25 minutes, until tender and lightly caramelized. Reduce the oven to 375°F (190°C).
- Cook the onion. While the squash roasts, cook the onion in a little olive oil over medium heat for 8 to 10 minutes, until soft and golden. Stir in the thyme and set aside.
- Blind bake the crust. Roll out the dough on a floured surface and fit it into a 9-inch tart pan or pie dish. Prick the base with a fork, line with parchment, and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for 5 more minutes until pale golden.
- Make the custard. Whisk the eggs, egg yolk, cream, milk, salt, pepper, and nutmeg until smooth.
- Assemble. Spread the onion over the warm crust, then scatter the roasted squash and half of the Stilton on top. Pour in the custard and sprinkle with the remaining Stilton.
- Bake. Bake for 30 to 35 minutes, until the filling is set with a slight wobble in the center and the top is golden.
- Rest and serve. Let the quiche cool for 15 minutes before slicing. Garnish with fresh herbs and serve warm or at room temperature.
Servings and Timing
- Prep time: 30 minutes (plus 30 minutes to chill the dough)
- Cook time: about 1 hour 15 minutes
- Total time: about 2 hours 15 minutes
- Servings: 6 to 8 slices
Variations
- Bacon or pancetta: I like to add 4 slices of crisp, crumbled bacon for a smoky, salty contrast.
- Spinach: Wilt a couple of handfuls of spinach, squeeze out the moisture, and layer it in with the squash.
- Different cheese: Swap the Stilton for goat cheese, blue cheese, or sharp cheddar. Gruyère also works well for a milder flavor.
- Walnut topping: Scatter 1/4 cup of chopped toasted walnuts over the top before baking for crunch.
- Crustless: Skip the pastry, grease the dish well, and bake for 25 to 30 minutes for a lighter version.
Storage and Reheating
- Storing: Cover and refrigerate leftover quiche for up to 4 days.
- Reheating: Warm slices in a 325°F (160°C) oven for 10 to 15 minutes so the crust stays crisp. The microwave works in a pinch, but the crust will soften.
- Freezing: Wrap cooled slices tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven.
- Make ahead: You can roast the squash and make the dough up to 2 days in advance.
FAQs
Can I use frozen squash?
Yes. Thaw it and pat it very dry before roasting, since extra moisture can make the quiche watery.
Do I have to blind bake the crust?
I strongly recommend it. It keeps the bottom crisp instead of soggy under the custard.
Can I use another type of squash?
Sure. Acorn, kabocha, delicata, or pumpkin all work. Just roast until tender and well browned.
Is Stilton too strong for this recipe?
It’s bold, but the sweet squash and creamy custard balance it nicely. If you prefer something milder, use less Stilton or swap in a creamier blue cheese like Gorgonzola dolce.
How do I know when the quiche is done?
The edges should be set and the center should wobble slightly when you gently shake the pan. It will finish setting as it cools.
Conclusion
This squash Stilton quiche is rich, savory, and full of cozy flavor. It’s the kind of dish I love to bring to the table when I want something impressive without a lot of stress. Serve it with a simple green salad, and I think you’ll find it disappears quickly. If you try it, I’d love to hear how it turns out!
Print
This squash Stilton quiche pairs sweet roasted butternut squash with tangy, creamy blue cheese in a buttery, flaky crust. The silky egg custard is lightly seasoned with thyme and nutmeg, making it a cozy dish for autumn brunches, lunches, or a vegetarian main. Serve it warm or at room temperature with a simple green salad.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Yield: undefined
- Category: undefined
- Method: Baking
- Cuisine: British
Ingredients
- 1 9-inch (23 cm) pie crust, homemade or store-bought
- 2 cups (300 g) butternut squash, peeled and cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon fine sea salt, divided
- 1/4 teaspoon black pepper, divided
- 1 small red onion, thinly sliced
- 1 tablespoon unsalted butter
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 4 large eggs
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup (60 g) crumbled Stilton cheese
- 1/2 cup (50 g) grated Gruyère or mature cheddar cheese
Instructions
- Preheat the oven to 400°F (200°C). Place a baking sheet on the lower rack to heat up.
- Toss the squash cubes with the olive oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Spread on a lined baking sheet and roast for 20 to 25 minutes, until tender and lightly caramelized. Set aside to cool slightly.
- Press the pie crust into a 9-inch pie or tart pan and trim the edges. Prick the base with a fork, line with parchment paper, and fill with pie weights or dried beans.
- Blind bake the crust for 15 minutes. Remove the weights and parchment, then bake for 5 more minutes until pale golden. Reduce the oven temperature to 350°F (175°C).
- Meanwhile, melt the butter in a skillet over medium heat. Cook the onion for 6 to 8 minutes, until soft and golden. Stir in the thyme and cook for 30 seconds. Let cool slightly.
- In a large bowl or pitcher, whisk together the eggs, cream, milk, nutmeg, and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper until smooth.
- Scatter the roasted squash, onion, Gruyère, and half of the Stilton evenly over the base of the crust.
- Place the pan on the preheated baking sheet. Slowly pour in the egg mixture, then dot the remaining Stilton over the top.
- Bake for 35 to 40 minutes, until the filling is set with a slight wobble in the center and the top is golden.
- Cool for 15 minutes before slicing. Garnish with fresh thyme and serve warm or at room temperature.
Notes
- Blind baking the crust prevents a soggy bottom, so do not skip it.
- Stilton is salty, so taste your cheese before adding extra salt to the filling.
- Any blue cheese, such as Roquefort or Gorgonzola, can replace the Stilton.
- Pre-cut butternut squash saves time. Pat the squash dry after roasting so it does not release extra moisture into the custard.
- Add a handful of chopped toasted walnuts or pecans on top before serving for crunch.
- Store leftovers covered in the refrigerator for up to 3 days. Reheat slices in a 325°F (160°C) oven for 10 to 15 minutes.
- The quiche can be baked a day ahead and served at room temperature or gently reheated.
Nutrition
- Serving Size: 1 slice (1/8 of the quiche)
- Calories: 360
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 150 mg
