Stilton & pear quiche

Tossing pears in honey helps them stay glossy after baking. SERVES 6 PREP 40min, plus chilling COOK about 1hr

• Flour, to dust

• 375g (13oz) shortcrust pastry

• 1tbsp vegetable oil

• 1 onion, finely sliced

• 2 conference pears

• 2tbsp honey

• 3 large eggs

• 250ml (9fl oz) double cream

• 100g (3½oz) leftover Stilton

1 Preheat oven to 200°C (180°C fan) mark 6. Lightly flour a work surface and roll out pastry to line a 25.5cm (10in) deeply fluted tin. Prick base with a fork and chill for 15min. 2 Line pastry with greaseproof paper and fill with baking beans. Cook for 15min until sides are set. Remove beans and paper and cook for a further 10min. Take out of the oven and set aside. Turn the oven down to 160°C (140°C fan) mark 3.

3 While the pastry’s baking, heat the oil in a frying pan and gently fry the onion until soft, about 15min. Peel and quarter pears and toss in honey. In a large jug, whisk together eggs and cream; season. Set aside. 4 Set pears into the cooked pastry base (still in its tin), then scatter over cooked onion and Stilton. Pour over the egg mixture. Return to the oven for 40min, or until quiche is set. PER SERVING: CALS 659; FAT 52g; SAT FAT 26g; CARBS 35g