Leek & Squash Quiche

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

Leek & Squash Quiche pairs warm, slightly sweet butternut squash, savory leeks and rosemary, buttery pie crust, and tart goat cheese for a dish perfect for breakfast, lunch, brunch, or dinner!

5 from 34 votes

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Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: American, French

Prep Time: 40

Cook Time: 45

Total Time: 1 25

Servings: slices

Calories: 209kcal

Equipment

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.

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