Toss the squash with oil, 1/4 tsp salt, some black pepper and spread the cubes out on a baking sheet. Roast for 30 minutes, turning once, until golden brown. Set aside to cool and turn down the over temperature to 190ºC.

On a floured work surface, roll out the pastry roughly 3 cm thick and transfer it to 24 cm quiche pan or fluted tart pan with a removable bottom.

When lining, leave some pastry hanging over the edge. Prick the base of the pastry with a fork and chill for 20 minutes in the fridge.

Line the pastry shell with parchment paper, fill it with dried beans or pie weights and bake for 30 minutes. Remove beans and paper and continue to bake for 10 minutes, until the pastry is golden brown. Remove and leave to cool.

Spread the roasted squash in the cooled pastry shell, dot the stilton between the pieces, and sprinkle the quince paste over the top.

Place the eggs, cream, and creme fraiche in a bowl with 1/4 tsp salt and some black pepper. Whisk together and then pour this mixture over the squash, leaving some of the filling exposed.

Place in the oven for about 40 minutes, until the custard has set.