Leek and Squash Quiche

5 from 1 vote

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This leek and squash quiche is packed with vegetables, cheese, and a smooth, creamy filling. It's a great option for Meatless Monday dinners or a simple lunch.

Prep Time3

Cook Time2

Total Time5

Course: Breakfast

Cuisine: French

Servings:

Calories: 301kcal

Author: Joanne Stekler

Equipment

9 or 10 inch round tart pan

Ingredients

1 homemade or store bought pie crust about 350-400 grams
1 egg white lightly beaten
1 small butternut squash peeled, seeded, and cut into ½ inch cubes. About 1½ cup.
1 tablespoon olive oil
1½ teaspoons salt divided
1 tablespoon unsalted butter
2 leeks, white and light green parts only washed and sliced into ½ inch rounds
½ cup (2 ounces) shredded gruyere or Swiss cheese
1½ cups (12 ounces) half-and-half or ¾ cup each of milk and cream
3 large eggs
2 teaspoons fresh thyme or ½ teaspoon dried thyme
1 teaspoon Dijon mustard
¼ teaspoon black pepper

Instructions

Prebaking the quiche crust

Roll out the pie dough to about two inches larger than the diameter of your quiche pan, about ⅛ inch thick. Line the quiche pan, trim and shape the edge (see Tips and tricks).
1 homemade or store bought pie crust
Cover with plastic wrap and chill for at least one hour.
When you are ready to bake the crust, preheat the oven to 425°F.
To prebake the crust, line the tart or pie pan with parchment paper and fill with dried beans or pie weights. Push the beans down to the bottom of the crust and up against the sides.
Bake for 20 minutes, then remove the parchment and beans, and bake for 7 to 10 minutes more until all of the crust is golden. Check after a few minutes. If it is starting to puff up, prick the crust lightly with a fork, being careful not to go all the way through the crust.
Remove the crust from the oven and brush all over with egg white to seal. Let cool.
1 egg white

Quiche filling

Meanwhile make the quiche filling. Toss together the cubed butternut squash, oil, and ½ teaspoon of salt in a rimmed baking dish, and bake for about 20 minutes until the squash has softened and is only just starting to brown. Let cool.
1 small butternut squash, 1 tablespoon olive oil, 1½ teaspoons salt
Melt the butter in a frying pan over medium heat, and add the leeks and cook, stirring occasionally, until the leeks are soft and just starting to brown. Let cool.
1 tablespoon unsalted butter, 2 leeks, white and light green parts only

Baking the quiche

Set the oven temperature to 375°F.
Add the cheese to the base of the quiche. Then add the squash and leeks. The vegetables should be level with the top of the crust. Save any extra filling to make mini quiches in buttered ramekins.
½ cup (2 ounces) shredded gruyere or Swiss cheese
Whisk together the half-and-half, eggs, thyme, mustard, remaining salt, and pepper in a small bowl or a large measuring cup.
1½ cups (12 ounces) half-and-half, 3 large eggs, 2 teaspoons fresh thyme, 1 teaspoon Dijon mustard, ¼ teaspoon black pepper
Transfer the vegetable-filled crust to your oven, and quickly but carefully pour the egg mixture on top of the squash and leeks until it comes very nearly to the top of the crust.
Bake for 35 to 40 minutes until the custard is no longer liquidy, but there is still a bit of jiggle.
Serve warm or at room temperature.

Notes

If you extra filling, butter a small ramekin or two, add the filling, and bake alongside the quiche.

You can also turn extra filling into mini quiches. Or make pie crust cookies out of extra dough.

Nutrition