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Stilton and butternut squash quiche with roast sprouts
Fruit and vegetables
1 medium
butternut squash
, peeled, deseeded and cut into small cubes
70g/2½oz membrillo (
quince
paste), cut into 1cm/½in dice
3 tbsp
lemon juice
1
pomelo
(approximately 900g/2lb)
600g/1lb 5oz
Brussels sprouts
, trimmed
250g/9oz
shallots
2 tbsp chopped
coriander
leaves
Tins, packets and jars
plain flour
, for dusting
Cooking ingredients
1½ tbsp
olive oil
salt and freshly ground
black pepper
100g/3½oz
caster sugar
2
cinnamon
sticks
5
star anise
5 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
250g/9oz best-quality
shortcrust pastry
200g/7oz
Stilton
, crumbled
3 free-range
eggs
150ml/5fl oz
double cream
150ml/5fl oz
crème fraîche
Back to recipe
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