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Membrillo and Stilton Quiche with Roasted Brussels Sprouts and Pomelo

Vegetarian quiche featuring Stilton and quince paste, served with a unique side of roasted Brussels sprouts and marinated pomelo.

VegetarianBrussels SproutsStiltonQuicheOttolenghi
Estimated Nutrition
Calories
804
kcal / serving
4824.2 kcal total
Carbs
57.5g
per serving
345.1 g total
Fat
55.5g
per serving
332.8 g total
Protein
18.8g
per serving
112.5 g total
Cook Time
100
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
250
g
Shortcrust Pastry
best-quality
100
g
Caster Sugar
for syrup
CondimentsSauces
70
g
Membrillo
quince paste, cut into 1cm dice
Dairy
200
g
Stilton
crumbled
3
piece
Eggs
free-range
150
ml
Double Cream
150
ml
Crème Fraîche
Fruits
3
tbsp
Lemon Juice
1
piece
Pomelo
approximately 900g
GrainsCereals
1
piece
Plain Flour
for dusting
NutsSeeds
1
piece
Salt
to taste
1
piece
Black Pepper
to taste
2
stick
Cinnamon
5
piece
Star Anise
2
tbsp
Coriander
leaves, chopped
OilsFats
1.5
tbsp
Olive Oil
for roasting squash
5
tbsp
Olive Oil
for sprouts and dressing
Vegetables
1
piece
Butternut Squash
medium, peeled, deseeded and cut into small cubes
600
g
Brussels Sprouts
trimmed
250
g
Shallots

Method

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