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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.

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

  1. Preheat the oven to 400°F (200°C). Place a baking sheet on the lower rack to heat up.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Scatter the roasted squash, onion, Gruyère, and half of the Stilton evenly over the base of the crust.
  8. Place the pan on the preheated baking sheet. Slowly pour in the egg mixture, then dot the remaining Stilton over the top.
  9. Bake for 35 to 40 minutes, until the filling is set with a slight wobble in the center and the top is golden.
  10. 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

Find it online: https://thefamilycooking.com/squash-stilton-quiche/