Photo: Sara Cervera
Membrillo and Stilton quiche with roasted Brussels sprouts and pomelo
20 ingredients
2 hr + 2 hr
Serves 6
openrecipes
Make quiche extra special with Stilton and membrillo. Serve with roasted Brussels sprouts and zesty pomelo for a flavourful vegetarian meal.
Estimated Nutrition (whole recipe, rough)
876
Calories
25g
Protein
27g
Fat
137g
Carbs
Counts 11 of 17 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Pastry | not in our table | 0 |
| Quince | not in our table | 0 |
| Star Anise | not in our table | 0 |
| Pomelo | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 medium butternut squash
- 1½ tbsp olive oil
- 250g/9oz best-quality shortcrust pastry
- , for dusting plain flour
- 200g/7oz Stilton
- 70g/2½oz membrillo ( quince
- 3 free-range eggs
- 150ml/5fl oz double cream
- 150ml/5fl oz crème fraîche
- salt and freshly ground black pepper
- 100g/3½oz caster sugar
- 2 cinnamon
- 5 star anise
- 3 tbsp lemon juice
- 1 pomelo
- 600g/1lb 5oz Brussels sprouts
- 250g/9oz shallots
- 5 tbsp olive oil
- 2 tbsp chopped coriander
- salt and freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes