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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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.
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.
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.
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.
Step Four Beat the eggs and milk in a bowl with the rosemary, salt, and pepper.
Step Five Add the cooked squash, leeks, and garlic.
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.
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
A quiche is a French tart filled with eggs. You will often see meats, cheese, or vegetables added to the egg mixture before baking.
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.
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.
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.
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:
Roasted Cherry Tomatoes on the Vine with Almond Pesto on a cheese board with little toasts
Captain Rodney's Boucan Chicken Quiche
📖 Recipe
Leek & Squash Quiche
Equipment
- Pie Dish 9-inch
Ingredients
Crust
- 1 tablespoon olive oil
- 1 pie crust prepared
Filling
- 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
Instructions
- Cook the butternut squash as detailed in this sautéed butternut squash recipe.
- 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.
- 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.
- Beat the eggs and milk in a bowl. Add the cooked squash, leeks, garlic, rosemary, salt, and pepper.
- 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.
- 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.
- Remove from the oven, let cool, and serve.
Notes
- You can store this in the fridge for 3 to 4 days in an airtight container.
- To reheat from the fridge, preheat the oven to 350 degrees Fahrenheit, lightly cover with foil, and heat for about 10 minutes, or until heated throughout.
- 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
- If your crust starts to get too dark before the egg mixture is cook 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 it added), try putting it in the freezer for a few minutes.
- If you cannot find leeks, try a yellow or sweet onion instead.
Marylouise says
Delicious! great breakfast quiche
Genevieve says
Thank you so much!
Priscilla La Rocca says
I feel honored to be mentioned in this recipe. Can't wait to try it! And, quiche is still my favorite breakfast!
Love,
Your Mom
Genevieve says
Awww, thanks Ma! Love you!
Greta says
This dish is super delicious! Highly recommended! thanks x
Genevieve says
Thank you!
Cam says
This was so easy to make! And turned out very delicious!
Genevieve says
Fantastic! Thanks Cam.
Jenna says
I've never tried squash in a quiche before, but what a great idea! I bet it pairs well with the leek. I look forward to trying it!
Genevieve says
Thanks Jenna! Be sure to let us know how it goes.
JD Alewine says
We love leeks, and this recipe doesn't disappoint! 10/10 would have again!!!
Genevieve says
Thanks JD! Happy to hear it!
Shelby says
I ADORE leeks and the flavor in this quiche is simply wonderful! You can use it as breakfast or even a light dinner!
Genevieve says
Thanks Shelby! A light dinner with some salad is one of my favorites. I appreciate your review!
Jere Cassidy says
Squash, leeks and goat cheese make such a great flavor combination. Do delicious and love that it's freezable for those days I would like a slice of quiche just for me.
Genevieve says
Thanks Jere! Definitely great to have a few slices on hand in the freezer.
MacKenzie says
The flavors in this are fantastic. Goat cheese and squash go together perfectly. I made this for meal prep and plan on enjoying it all week.
Genevieve says
Ooh, meal prep is a great idea! Thanks MacKenzie!
Paula says
I'm a used quiche fan and I love these flavors. Thanks for sharing.
Genevieve says
Thanks for trying the recipe, Paula! Happy to hear you enjoyed it.
Sharina says
I just found out about this quiche recipe. so I tried it yesterday and it turned out to be flavorful and delicious. Highly recommended!
Genevieve says
Thanks so much, Sharina! I’m glad you enjoyed it.
Molly Pisula says
Such a delicious combination of flavors, and so easy with a premade pie crust. Going to be making this all through the fall!
Genevieve says
Thanks Molly! I’m glad you liked it.
Glenda says
We loved the butternut squash with the mild flavor of the leeks. And the goat cheese is the perfect salty balance. So good!
Genevieve says
Thank you so much, Glenda! So happy to hear your family liked it.
Elena says
Squash and goat cheese are so good together. This quiche is absolutely delicious! Thank you for sharing.
Genevieve says
So happy you enjoyed it!