With sautéed leeks, butternut squash and feta cheese, this Leek and Squash Quiche is a delicious vegetarian breakfast or light lunch! Best of all, it's an easy-to-follow recipe with just 10 ingredients.
- 1 store-bought 9" pie crust
- 2 tablespoons olive oil
- 2 cups butternut squash, cut into 1/2" cubes
- 1 cup thinly sliced leeks
- 2 cloves garlic, minced
- 8 large eggs
- 3/4 cup milk or heavy cream
- 3/4 tsp kosher salt
- 1/4 tsp pepper
- 1/2 cup crumbled feta cheese
- Preheat oven to 375˚F/190˚C.
- Par bake pie crust for 6-8 minutes. Remove from oven and set aside.
- Heat a skillet over medium and add olive oil. Add squash and sauté for 6-8 minutes, until fork tender. Remove from pan with a slotted spoon.
- Add leeks to pan and sauté for 3-4 minutes, until softened. Add in garlic and continue cooking for 1-2 minutes. Remove from heat.
- Add eggs, milk, salt and pepper to a large mixing bowl and whisk to combine.
- Stir in feta and cooked squash/leek and garlic mixture.
- Pour the egg mixture into the pie crust. Bake for 35-40 minutes, or until the eggs are set. The center should still be a little jiggly, but not runny. If the pie crust is browning too much, cover with aluminum foil.
- Remove from oven and let cool 15-20 minutes before slicing.
Leeks: Although you technically can use the entire leek, we suggest using just the white and light green section at the bottom of the leek. This part is softer and cooks much more quickly, while the dark green part is tough and takes longer to break down. Since the leeks only cook for a few minutes, you don't want any tough dark green pieces.
Squash: We used butternut, but you can also use acorn, delicata, kabocha or another squash variety.
Milk: Really any variety of milk will work in this quiche, but for a creamier, fluffier quiche, use whole milk or even half and half or heavy cream. You can also substitute regular milk with a dairy free alternative. We like to use full fat oat milk, or a heavy cream substitute.
Freeze before baking: Assemble the entire quiche, then wrap tightly in aluminum foil and/or several layers of plastic wrap. You can also use a pie dish with a lid. Freeze for up to 3 months.
Freeze after baking: Let cool completely, then wrap tightly in aluminum foil and/or several layers of plastic wrap. You can also use a pie dish with a lid. Freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Serving Size: 1 slice
- Calories: 278
- Sugar: 3 g
- Sodium: 403.7 mg
- Fat: 18.5 g
- Carbohydrates: 18.1 g
- Fiber: 1.8 g
- Protein: 10.3 g
Keywords: leek and squash quiche