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Butternut Squash Leek Quiche

Helen T. Patterson
A creamy, savory quiche made with roasted butternut squash, ham, sharp Cheddar, and a touch of thyme, all baked in a golden pie crust. Perfect for breakfast, brunch, or a light dinner.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Brunch, Main Course
Cuisine American, French-inspired
Servings 6

Equipment

  • 1 large mixing bowl
  • 1 medium skillet
  • 1 baking sheet (lined with foil)
  • 1 (9-inch) Pie Dish
  • 1 pie crust shield (or foil strips)
  • 1 sharp knife or cake tester
  • Measuring cups & spoons

Ingredients
  

  • 2 cups butternut squash about 1 medium, peeled, seeded, and cut into ½-inch cubes
  • 2 tbsp olive oil divided
  • 1 tsp Himalayan pink salt divided, to taste
  • 1 tsp freshly ground black pepper divided, to taste
  • 2 cups leeks chopped, washed, and drained
  • 2 large garlic cloves pressed
  • 2 cups cooked ham cubed
  • 4 large free-range eggs beaten
  • 1 cup heavy cream 35%
  • 1 tsp fresh thyme chopped
  • ½ tsp hot paprika
  • 2 cups sharp Cheddar cheese grated
  • 1 large 9-inch pie crust

Instructions
 

  • Preheat and Prepare the Oven: Begin by preheating your oven to 400°F (200°C).
    Line a baking sheet with aluminum foil for easy cleanup and set it aside.
    This ensures the butternut squash won’t stick while roasting and makes cleanup much simpler.
  • Season and Roast the Squash: Place the peeled and cubed butternut squash in a mixing bowl.
    Drizzle with 1 tablespoon of olive oil, then sprinkle with a portion of the salt and pepper.
    Toss everything until the cubes are evenly coated.
    Spread the squash in a single layer on the prepared baking sheet—avoid overcrowding so the squash roasts evenly instead of steaming.
    Roast in the oven for about 20 minutes, or until the cubes are fork-tender and lightly golden.
    Once done, remove from the oven and let them cool completely before using.
  • Lower the Oven Temperature: After roasting, reduce the oven heat to 375°F (190°C).
    This lower temperature is perfect for gently baking the quiche without over-browning the crust.
  • Sauté the Aromatics: Place a medium skillet over medium heat and add the remaining 1 tablespoon of olive oil.
    Once the oil is warm, add the chopped leeks and sauté for about 3 minutes, stirring occasionally until they become soft and slightly translucent.
    Add the pressed garlic cloves and cook for just 1 minute more—be careful not to burn the garlic, as it can quickly turn bitter. Remove from the heat and set aside.
  • Combine the Filling Ingredients: In a large mixing bowl, add the cooled roasted squash and the sautéed leek mixture.
    Stir in the cubed ham, beaten eggs, and heavy cream. Season with the remaining salt, pepper, fresh thyme, and hot paprika.
    Finally, fold in the grated Cheddar cheese.
    Stir until everything is evenly combined, ensuring the cheese is distributed throughout the mixture.
  • Prepare the Pie Crust: Place your 9-inch pie crust into a pie dish, pressing it gently against the bottom and sides to eliminate any air pockets.
    If you’re using a pre-made crust, allow it to soften slightly at room temperature before handling.
    For homemade crusts, roll them out evenly to prevent thick or uneven spots.
    For best results, place a pie crust shield (or strips of foil) over the edges to keep them from over-browning during baking.
  • Fill and Level the Quiche: Pour the filling mixture into the prepared pie crust.
    Use a spatula to spread it evenly so every bite has a balance of vegetables, ham, and cheese.
    Smooth the top to create a level surface, which ensures even cooking and a beautiful presentation once baked.
  • Bake Until Perfectly Set: Place the pie dish on the center rack of your preheated 375°F oven.
    Bake for about 45 minutes, or until the center is fully set.
    You can test doneness by inserting the tip of a sharp knife or a cake tester into the middle—it should come out clean without raw egg mixture clinging to it.
    The top will be lightly golden and slightly puffed.
  • Rest Before Serving: Once baked, remove the quiche from the oven and allow it to rest at room temperature for 10 minutes.
    This short resting time helps the filling firm up, making it easier to slice cleanly while still keeping the texture creamy.
  • Slice and Enjoy: Carefully cut the quiche into wedges using a sharp knife.
    Serve warm as the main feature of a brunch spread, a light lunch paired with a fresh salad, or a comforting dinner option.
    Leftovers can be stored and reheated, making this quiche just as delicious the next day.

Notes

  • Roast the butternut squash until fork-tender to bring out its natural sweetness and enhance flavor.
  • Let the roasted squash cool completely before combining with the filling to prevent a watery quiche.
  • Use a mix of black and white peppercorns for a more complex, aromatic flavor.
  • Pre-cook the leeks gently to release their sweetness; overcooking can make them mushy.
  • Ensure the eggs and cream are fully incorporated with the other ingredients to achieve a smooth, custard-like filling.
  • A pie crust shield helps keep the edges from over-browning while the center sets perfectly.
  • Allow the quiche to rest before slicing to maintain a clean cut and creamy texture.