Stichelton-Membrillo Quiche - Maître Philippe & Filles

Stichelton Membrillo Quiche

New year, new quiche! The motto of today's recipe, which comes up with a special mixture of salty and sweet flavors, could be something like this. After all the hearty dishes around the Christmas holidays, it's time to welcome in the new year with a lighter creation. Which of course is at the forefront in terms of taste!
That's why today we're making the Stichelton Membrillo Quiche with Nutty Hokkaido Pumpkin by Yotam Ottolenghi. The Israeli-British chef became world famous for his beautiful cookbooks, in which he combines traditional Israeli cuisine with other influences. We modified the recipe a bit and conjured up our own version of it.


  • 1 medium Hokkaido pumpkin (approx. 700 g)
  • 2 tsp olive oil
  • 250 g quiche dough
  • 200 g engraving clay
  • 75 g Membrillo (fruit jam made from quince, we have it in the shop)
  • 3 eggs (we have them in the shop)
  • 300 ml crème épaisse (we have it in the shop)
  • Some butter for the baking pan
  • Fleur de Sel
  • Allspice d'Espelette
  • Pepper (e.g. the Voatsipériféry, we have it in the shop)
  • Chickpeas (for blind baking the quiche batter)


  1. First, place the quiche dough in a buttered mold. Then pierce the entire base of the dough several times with a fork and spread a pack of chickpeas on top. The purpose of the chickpeas is to prevent bubbles from forming during the pre-baking of the dough. This process is called "blind baking".
  2. Bake the dough with the chickpeas for about 20 minutes at 160°C, take out of the oven, remove the chickpeas and let them cool down.
  3. In the meantime, cut the Hokkaido pumpkin into small cubes (with the peel!) and spread them out on a baking tray lined with baking paper. Drizzle some olive oil over the pumpkin and add a pinch of fleur de sel.
  4. Bake the pumpkin for about 30 minutes at 160°C and let it cool down a bit.
  5. Cut the Stichelton and Membrillo into small cubes as best you can.
  6. In a bowl, mix the eggs, the crème épaisse, 1 tsp Piment d'Espelette and a pinch of salt.
  7. Spread the baked pumpkin, stichelton and membrillo on the pre-baked dough. Then pour the mixture with the eggs and the crème épaisse on top and distribute evenly over the quiche.
  8. Bake the quiche for 40 minutes at 160°C. Allow to cool slightly and serve lukewarm or cold.

We have three wine recommendations for the Stichelton Pumpkin Membrillo Quiche:

  1. Espumante Soalheiro : fruity white wine with a nice balance between acidity and alcohol.
  2. Quinta do Ameal : refreshing and beautifully mineral white wine.
  3. Les Darrons : a dry, light and fruity red wine.

But you can also drink tea with it, as you can see ...

Here you go print-friendly pdf version .

And here are all the ingredients at a glance .

Photos and text by Christian Kuhn //


The original recipe comes from the food blog Ottolenghi . We modified it slightly for our purposes.

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