Christmas Leftovers? Squash, Stilton and Quince Tart – 410 calories a portion

Continuing my theme of working through the Christmas Leftovers…. I had one of those serendipitous moments when I picked up a cookbook (Ottolenghi’s Plenty More, a welcome Christmas gift), opened a page at random and realised that I had all the ingredients that I needed. Of course I couldn’t resist making some little changes… a little less oil, a little less richness by reducing the cream and quantity of cheese. So his Membrillo and Stilton Quiche has become Squash, Stilton and Quince Tart  (too many Ss and Qs to leave it called Quiche…).

Squash, Stilton and Quince Tart

Continuing with my current passion for making my own pastry, I rustled up some light and crumbly shortcrust – but you can use ready made and it will still taste good.

I used butternut squash, which has been waiting for me to find an inspiring recipe, but you could use any kind of pumpkin or winter squash. I may try something similar with other vegetables like beetroot. In fact, the idea of a roasted vegetable and blue cheese crustless quiche has me rather excited now…

If you have a chunk of Stilton left, that is perfect for this. Actually I was surprised at how mellow it became after cooking, perhaps because I am more accustomed to using Roquefort as a blue cheese, which is indeed a good deal more tangy. That or any strong blue cheese would make acceptable alternatives.

Perhaps you are lucky enough to have your own Quinces and have made yourself some Quince Paste or Jelly or Cheese, or have been given some for Christmas? I find it keeps well for months in the fridge, but it also freezes well. You may find it in the Spanish section of a store as Membrillo, or in French it is called Pate de Coing. If you don’t have any you could perhaps substitute some other thick fruit jelly or I thought of using some chunks of stoned dates. Failing that, some chunks of peeled pear could be an interesting match, but the sticky sweetness of the quince paste does work beautifully.

Spinach, Fennel and Pomegranate Salad

I served it with a lively ‘tricolour’ salad of young Spinach leaves with finely shredded Fennel and topped with Pomegranate Seeds, drizzled with a balsamic vinaigrette. 

Absolutely delicious seasonal fare. Each serving only 410 calories for the tart and 72 for the salad, so this could even be a meal on a fast day.

Squash, Stilton and Quince Tart with Spinach, Fennel and Pomegranate Salad

So with thanks to Ottolenghi, here is my version of Squash, Stilton and Quince Quiche:-

Squash, Stilton and Quince Tart
Serves 6
A luscious mixture of mellow blue cheese and sumptuous quince jelly adorns the golden cubes of squash in this festive season tart.
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Prep Time
1 hr
Cook Time
40 min
Total Time
1 hr 40 min
Prep Time
1 hr
Cook Time
40 min
Total Time
1 hr 40 min
Ingredients
  1. 1 tbsp olive oil
  2. 500g butternut squash or pumpkin, peeled and deseeded
For the pastry
  1. 150g plain flour
  2. 75g unsalted butter
  3. ½ tsp salt
  4. extra flour for rolling out
For the filling
  1. 125g Blue Stilton Blue Cheese, crumbled
  2. 50g Quince Paste (or Membrillo), cut into small cubes
  3. 125ml Creme Fraiche
  4. 125ml milk
  5. 3 eggs
  6. sea salt and freshly ground black pepper
Instructions
  1. Preheat oven to 200c (fan).
  2. Cut the squash into smallish cubes, about 2cm, spread on a baking tray and toss in the olive oil.
  3. Bake in the oven for about 30 minutes, turning half way, until soft and starting to brown at the edges, then leave aside to cool.
  4. Meanwhile, make the pastry.
  5. Chop the butter into the flour and salt and then rub together until like breadcrumbs.
  6. Add enough cold water to just form a dough.
  7. Roll out thinly in a floured surface and transfer to a lightly greased or non stick 24cm flan dish.
  8. Leave to chill in the fridge for about 20 minutes.
  9. Turn the oven down to 180c (fan).
  10. Cover the pastry with baking parchment and beans and blind bake for about 10 minutes, then remove the paper and bake for a further 5 - 10 minutes until lightly cooked.
  11. Whisk the eggs with the cream and milk and season to taste.
  12. Distribute the squash over the pastry, then the stilton and pieces of quince jelly and pour over the egg mixture.
  13. Bake for about 40 minutes until set and golden.
  14. Serve warm.
Notes
  1. I found that 250ml of liquid and 3 eggs was a little too much for my 25cm flan dish, but I have left this quantity in case yours is a little deeper.
  2. You could add some herbs to the baking squash to vary the flavour.
  3. Try some chopped stoned dates if you don't have any quince paste.
  4. Some chopped walnuts or pine nuts would make an interesting crunchy addition.
  5. The calorie count for this recipe card is somewhat different from my own calculations. I'm not sure why!
Adapted from Membrillo and Stilton Quiche by Ottolenghi
Focus on Flavour http://www.focusonflavour.com/

Crustless Asparagus and Salmon Quiche <300 kcals

sparagus and Salmon Quiche

It is really quite surprising how successful a crustless quiche is – you really don’t need the pastry. This is also a useful way to use any leftover cooked fish, or you could use smoked salmon, which gives it a wonderful flavour.

Serves 3

  • 1/2 tsp vegetable oil 20 kcals
  • 3 large eggs 225 kcals
  • 10 green or white asparagus spears 40 kcals
  • 175 ml soya or dairy milk 130 kcals
  • 50g Cantal or other well-flavoured hard cheese, grated 193 kcals
  • 150g salmon fillet 237 kcals
  • 1 tbsp flat leaf parsley, finely chopped
  • Sea salt and freshly ground black pepper

Preheat the oven to 160c (fan).

Snap the asparagus as near to the base as possible and discard the ends.

If using white asparagus, peel off the outer skin with a peeler or sharp knife.

Steam the asparagus spears for 5 – 6 minutes, until just tender.

Drain and leave until cool enough to handle.

Meanwhile, wrap the fish in baking parchment and bake in the oven for 15 minutes, or grill until just cooked. Separate into large flakes. If using smoked salmon, cut into strips.

Brush or spray a little oil on the inside of a quiche dish.

Distribute the salmon over the base of the dish.

Trim the asparagus to fit the radius of the dish and lay evenly around with the points towards the centre.

Use any trimmings to fill the gaps.

Sprinkle the grated cheese evenly over the top.

Break the eggs into a jug, beat well, stir in the milk and season well (you will not really need any salt if using smoked salmon).

Pour over the salmon and asparagus, then garnish with the chopped parsley.

Bake in the centre of the oven for 30 – 40 minutes, until lightly golden brown and set in the middle.

Serve hot, warm or cold.

Per serving: kcals 282 Carbs 4g Fat 12g Protein 20g

This is really excellent if served with a good drizzle of Gremolata (page 96).

I’ve served it here with some mashed cauliflower and steamed green beans.

Crustless Asparagus and Smoked Salmon Quiche

 

For the Gremolata 

serves 4

  • 6 marinaded anchovy fillets, chopped 24 kcals
  • 2 cloves garlic, chopped 8 kcals
  • 1 tbsp olive oil 120 kcals
  • Zest of 1 lemon
  • A bunch of parsley leaves, chopped 4 kcals

make the Gremolata by whizzing all the ingredients in a food processor to make a sauce

Per serving: kcals 40 

These recipes are taken from 5:2 Healthy Eating for Life