Crustless Stilton and squash quiche recipe

Crustless Stilton and squash quiche recipe

4 ratings

Spruce up al desko lunches with this gorgeous crustless quiche, loaded with creamy butternut squash, tangy Stilton, cranberry sauce and fragrant thyme. Not only is it perfect for using up leftover cheese or veggies, but it can also be frozen and saved for a rainy day. See method

  • Serves 6
  • 10 mins to prepare and 50 mins to cook
  • 337 calories / serving
  • Freezable

Ingredients

  • 400g butternut squash, peeled and cut into small chunks
  • 2 tsp olive oil
  • 150g light ready rolled shortcrust pastry
  • 100g Stilton, crumbled
  • 2 tbsp cranberry sauce
  • 3 eggs
  • 200ml light double cream
  • 50ml milk
  • few sprigs thyme, chopped, to serve
  • green salad, to serve (optional)

Each serving contains

  • Energy

    1410kj
    337kcal
    17%
  • Fat

    23g 33%
  • Saturates

    14g 70%
  • Sugars

    9g 9%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 22.2g Protein 11.2g Fibre 0.6g

Method

  1. Heat the oven to gas 6, 200°C, fan 180°C. Line a roasting tin with nonstick baking paper. Toss the squash with the oil, put on the tray and roast for 20 mins.
  2. Meanwhile, cut the pastry into a circle slightly larger than a 20cm flan case (not loose-based). Lay in the case and prick all over with a fork. Lay a sheet of nonstick baking paper on the pastry. Top with baking beans and bake for 15 mins. Remove paper and beans then bake for a further 5 mins.
  3. Top the pastry with the squash, Stilton and cranberry sauce. Mix the eggs, cream and milk and pour over. Bake for 25 mins, or until golden. Remove from the tin, slice and scatter with thyme. Serve with a green salad, if you like.

Tip: You can add any leftover cheese or veg to this tart, and it's the perfect dish for using up uneaten roasties.

Freezing and defrosting guidelines

Cool completely before freezing, well wrapped. Reheat from frozen at gas 4, 180°C, fan 160°C for 30 mins.

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