Leek & Squash Quiche

Name: Leek & Squash Quiche
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Ingredients: 1 tablespoon olive oil; 1 pie crust (prepared); 2 tablespoons olive oil (extra virgin); 2 cups butternut squash (cubed); 1 leek (white and light green parts online, sliced, rinsed thoroughly); 2 cloves garlic (minced); 5 eggs (large); 1 cup milk (full fat); 3 ounces goat cheese (crumbled); ½ teaspoon rosemary (chopped, fresh); kosher salt (to taste); black pepper (to taste)

This Leek & Squash Quiche features warm butternut squash, tangy goat cheese, and earthy rosemary for a beautiful, shareable savory dish perfect for breakfast, brunch with friends, lunch, or dinner.

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A closeup of the finished quiche is shown in a white pie plate with a light green linen in the background.

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What You'll Need
How to Cook
Variations
FAQ
Expert Tips
How to Store
How to Serve
Recipes You'll Love
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💬 Comments

One of my mom's favorite foods in the world is quiche. She could eat it for breakfast every day and be happy as a clam. With her in mind, and as the seasons change, I developed a quiche perfect for the coming fall and winter months.

Warm, slightly sweet butternut squash pairs perfectly with savory leeks and rosemary, buttery pie crust, and bright, tart goat cheese for a combination of complementary flavors you'll crave.

The labeled ingredients for a leek and squash quiche are shown on a white marble counter.

What You'll Need

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Pie Crust Choose your favorite pre-made pie crust for this recipe or make your crust from scratch.
Butternut Squash Prepare this recipe for sautéed butternut squash to have on hand for this quiche.
Leeks White and light green parts only and very well cleaned! Be sure to rinse under running water, separating the leaves to ensure all of the grit and sand is removed.
Goat Cheese I like to buy pre-crumbled goat cheese.
Garlic Fresh is always my preference.
Eggs I used large eggs for this recipe.
Fresh Rosemary I'm not a big fan of dried rosemary. It has a tendency to be a bit poke-y in texture, which I find unpleasant. If you'd like to replace the fresh rosemary, use a bit of fresh or dried thyme.
Milk Full-fat milk is best here.
Extra Virgin Olive Oil Or butter or pan spray would be fine here. You'll just want to lightly coat your pie tin to make it easier to remove the quiche from the tin when ready.
Kosher Salt I always recommend using kosher salt in recipes. It is easier to control the saltiness and it coats food more evenly.
Pepper I like fresh cracked black pepper here.

How to Cook

Step One Cook the butternut squash as detailed in this sautéed butternut squash recipe.

Cubed butternut squash is shown sautéeing in a pan sprinkled with salt, garlic powder, and cayenne.

Step Two Slice, thoroughly clean, and sweat the leeks in olive oil over medium to medium-low heat until soft, about 5 minutes. Add the garlic and cook for another minute or so until soft.

sliced leek and minced garlic sit on a white cutting board.

Sweated sliced leek and chopped garlic are shown in a white frying pan.

Step Three Prepare your pie dish by brushing with olive oil, spraying with pan spray, or greasing with a bit of butter.

Preheat the oven to 375 degrees Fahrenheit. Place your pie crust in the dish. Once the oven is up to temperature, poke the pie crust all over with a fork, then bake for 10 minutes. Set aside to cool.

a pie crust with fork many fork indentations is shown in a white pie plate.

A blind baked pie crust sits on a white marble counter.

Step Four Beat the eggs and milk in a bowl with the rosemary, salt, and pepper.

Beaten egg, milk, and chopped rosemary are shown in a metal bowl with a red whisk.

Step Five Add the cooked squash, leeks, and garlic.

Leeks, garlic, butternut squash, goat cheese, milk, egg, and spices are mixed in a metal bowl with a white spatula.

Step Six Pour the egg mixture into the cooled pie crust and place in the oven to bake for 35 to 45 minutes. Be sure not to overfill or your egg may spill over while cooking.

Egg, squash, leek, and cheese mixture has been added to the pie crust.

Step Seven Remove from the oven, let cool, and serve.

Variations

Different Herbs Try thyme in place of rosemary. Herbs to Provence would also be lovely here.

Fresh Herbs Fresh herbs are a fantastic way to elevate any meal. Try finishing with a bit of fresh picked dill, basil, or parsley.

Different Cheese If you are not a fan of goat cheese, try some mozzarella, cheddar, swiss, or any other melting cheese.

FAQ

What is a quiche?

A quiche is a French tart filled with eggs. You will often see meats, cheese, or vegetables added to the egg mixture before baking.

When is quiche done?

Quiche is done when the center of the egg mixture is just set and no longer runny. The edges should be completely set and it should jiggle a bit when you shake the pie dish.

Can this quiche be frozen?

Yes! You can either freeze the whole baked quiche or individual slices. I recommend wrapping tightly in plastic wrap then stored in a gallon plastic bag. Store for up to 3 months.

Is this quiche healthy?

Quiche is a good source of protein and calcium. The butternut squash provides fiber, potassium, and other nutrients, such as vitamin C, vitamin E, and beta-carotene. The leeks also provide a source vitamin K.

What do you serve with quiche?

See the "How to Serve" section below for ideas!

Expert Tips

If your crust starts to get too dark before the egg mixture is cooked through, create a loose ring of tin foil and tent just the crust.
To ensure your crust is fully cooled after you blind bake it (the first 10 minutes in the oven before filling is added), try putting it in the freezer for a few minutes.
After your quiche is cooked, let it cool. This will make it easier to remove from the pan and serve.

How to Store

You can store this in the fridge for 3 to 4 days in an airtight container or in the pie tin with plastic wrap. To reheat, lightly cover with foil and place in a 350-degree Fahrenheit oven for about 10 minutes, or until heated through.

If freezing, cut into individual slices or freeze the quiche whole. Wrap with plastic wrap and then place in a gallon plastic bag for extra protection against freezer burn. Store for up to 3 months.

To reheat from frozen, place in a 350-degree Fahrenheit oven for 30 to 45 minutes, or until heated through.

How to Serve

Quiche can be a meal until itself. Here are a few ideas for how to serve it:

Side Salad Serve a slice of quiche with a simple green salad for a perfect light meal.

Brunch You can have this quiche as the center of your next brunch spread along with some pastries, fresh fruit, salad, cheeses, and meats. Try adding some Air Fryer Roasted Garlic, too!

Sautéed Greens If you're not in the mood for salad, try having some warm, cooked greens instead. This Garlicky Sautéed Cruciferous Crunch would be wonderful.

Fresh Fruit Try serving with some sliced fresh fruit or a fruit salad.

Recipes You'll Love

Here are some other wonderful brunch ideas:

Gravlax Tartine

Roasted Cherry Tomatoes on the Vine with Almond Pesto on a cheese board with little toasts

Captain Rodney's Boucan Chicken Quiche

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