Membrillo and Stilton quiche from Plenty More (page 261) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is on p.249 in the US edition.

  • Lyssquee on January 11, 2026

    Delicious!! Love the Stilton and the quince together. Toasted my squash a little too dark but it was still great. The whole thing needed a bit more salt, that's probably my fault. Want to make this with a better crust recipe - Nigella did me dirty here. Definite repeat!!

  • London_Mummy on November 04, 2025

    I have made this quiche so often over the years that it evolved from a festival dish into a family meal & I take liberties with the recipe. This evening, all my children were at my table, a special occasion nowadays. I used up the Mustard-glazed Roast Vegetables from "Jump Up & Kiss Me", 220 g of Stilton, 100 g of single cream, 4 mixed weight organic eggs & ready-rolled puff pastry, & served it with Runner Bean Tagine from "Vegetarian Tagines & Couscous" (after Bresse Mushroom Soup & before Raspberry, Coconut & Lime Polenta Cake both from "Leith's Vegetarian Bible"). It was rich meal, suitable for the damp, cold weather.

  • MissKoo on July 07, 2023

    Beautiful presentation and always delicious. Served this time at room temperature. I think heating it a bit enhances the flavor of the Stilton and would do this in the future. The cream, eggs, creme fraiche mixture is more than fit in specified size quiche pan (even with crust above the rim of the pan) so made note to use two-inch deep quiche pan next time.

  • Laurel21 on October 31, 2021

    I substituted the Stilton for a mix of cheeses I had on hand.

  • Ganga108 on October 29, 2021

    This is an unusual dish of butternut pumpkin, roasted, then cooked in a creamy cheese sauce with quince paste (membrillo) for a great festive dish. It is a twist on a quiche. As we do not cook with eggs, I made this into a dish that is simply the roasted pumpkin baked with cheese and quince paste in a rich creamy sauce. It was cooked until the top was bubbling and golden.

  • pattyatbryce on September 22, 2019

    Wow - one of my cookbook clubs friends brought this tonight. Amazing.

  • finebec on October 28, 2018

    done with and without Stilton; much better with.

  • cultus.girl on May 17, 2018

    Me too FJT I bought the pastry. This dish is terrific. Make sure you use all the Stilton as you need it to balance the quince paste.

  • FJT on May 11, 2015

    Delicious! Even my not-so-keen-on-vegetarian-food husband loved this and quickly stopped griping that I hadn't made a quiche Lorraine! I'll confess to not making the pastry case but using a bought-in, gluten-free pastry case instead.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.