Description
A cozy, comforting quiche packed with roasted butternut squash, sautéed leeks, fresh spinach, and nutty gruyère cheese, all nestled in a flaky pie crust. Perfect for winter brunches or light dinners.
Ingredients
Scale
- 1 cup diced butternut squash
- 1 large leek, sliced
- 1 ½ cups fresh baby spinach
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 9-inch pie crust
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss diced butternut squash with olive oil, salt, and pepper. Roast for 20 minutes until tender.
- Place pie crust in a 9-inch pie dish. Poke bottom with fork to prevent puffing.
- In a skillet, sauté leeks until soft, then add spinach and cook until wilted.
- Spread roasted squash, leeks, and spinach in crust. Add half the cheese.
- Whisk eggs and cream together. Season with salt and pepper. Pour into crust and top with remaining cheese.
- Bake at 375°F (190°C) for 35–40 minutes until set and golden. Let rest 15 minutes before slicing.
- Serve warm, at room temperature, or chilled.
Notes
- Let ingredients come to room temperature before assembling.
- Blind bake crust for 10 minutes for a crispier base.
- Roast veggies ahead of time to save prep on baking day.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 140mg
Keywords: winter vegetable quiche, butternut squash quiche, vegetarian quiche, savory brunch recipe