How do you know when a quiche is finished cooking?

The quiche should still jiggle slightly, but should not be runny in the center. It's better to pull it out of the oven a little earlier than you might think, as it will continue to cook slightly after removing it from the oven.

How do you clean leeks?

Leeks are a notoriously dirty vegetable, since a ton of dirt gets trapped between the layers. To properly clean them, slice the leek in half lengthwise, then run the leek under water, pulling the leaves apart to release any dirt trapped within. You can also soak them in a bowl of water and then rinse before using.

What part of the leek should you use?

In most traditional culinary preparations, you should remove the tough, dark green leaves and just use the light green and white bulb. The dark green section tends to be much tougher and more bitter, which is why it's often not used. (However, you can use it in homemade vegetable broth !) That being said, it's not unsafe to eat the dark green section – it just needs a little extra cooking time to soften. If you decide to use it, you'll just need to sauté the leeks for longer (probably 15+ minutes).

Leek and Squash Quiche - Crowded Kitchen

Description

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.

Ingredients

Units Scale

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

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Instructions

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.

Notes

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

Nutrition

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