Description
A cozy, savory winter quiche packed with tender roasted butternut squash, sweet carrots, silky leeks, fresh spinach, creamy goat cheese, and nutty Gruyère. Baked in a golden flaky crust with a rich egg custard, it’s perfect for breakfast, brunch, lunch, or a light dinner.
Ingredients
For the Crust
1 refrigerated pie crust (about 230 g), or 1 homemade 9-inch (23 cm) pie crust
1 tbsp olive oil or melted butter, for brushing
For the Roasted Vegetables
1 1/2 cups (225 g) butternut squash, peeled and diced
1 cup (120 g) carrots, peeled and diced
1 small leek, thinly sliced
2 cups (60 g) fresh baby spinach
1 tbsp olive oil
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
For the Quiche Filling
5 large eggs
1 cup (240 ml) heavy cream
1/2 cup (120 ml) whole milk
3/4 cup (85 g) crumbled goat cheese
1/2 cup (50 g) shredded Gruyère or mozzarella
1 tbsp fresh parsley, chopped
1/2 tsp dried thyme
1/4 tsp ground nutmeg
1/2 tsp salt
1/4 tsp black pepper
For the Topping
2 tbsp grated Parmesan cheese
1 tbsp fresh thyme leaves
2 tbsp toasted walnuts, roughly chopped, optional
Instructions
1. Preheat the oven to 400°F (200°C). Lightly grease a 9-inch (23 cm) tart or quiche pan and set aside.
2. Place the diced butternut squash and carrots on a baking sheet. Drizzle with olive oil and season with dried thyme, garlic powder, salt, and black pepper. Toss well to coat.
3. Roast the squash and carrots for 20–25 minutes, turning once halfway through, until tender and lightly caramelized around the edges.
4. While the vegetables roast, heat a skillet over medium heat. Add the sliced leek and cook for 4–5 minutes, stirring occasionally, until softened.
5. Add the baby spinach and cook for another 1–2 minutes until wilted. Remove from the heat and allow the vegetables to cool slightly.
6. Fit the pie crust into the prepared quiche pan, gently pressing it into the bottom and sides. Trim away excess pastry and prick the bottom lightly with a fork.
7. Line the crust with parchment paper and fill it with pie weights or dried beans. Blind bake at 400°F (200°C) for 10 minutes.
8. Carefully remove the parchment and pie weights, then return the crust to the oven for another 5 minutes. Remove from the oven and reduce the temperature to 375°F (190°C).
9. In a large bowl, whisk together the eggs, heavy cream, whole milk, dried thyme, nutmeg, salt, and black pepper until smooth.
10. Stir the goat cheese and shredded Gruyère into the egg mixture. Reserve a few small pieces of goat cheese for the topping.
11. Spread the roasted butternut squash, carrots, softened leek, and spinach evenly across the pre-baked crust.
12. Slowly pour the egg and cheese mixture over the vegetables, allowing the custard to settle naturally into the spaces without overflowing the crust.
13. Scatter the reserved goat cheese and grated Parmesan over the surface. If using, sprinkle the toasted walnuts evenly over the top.
14. Bake at 375°F (190°C) for 35–45 minutes, until the center is just set and the top is lightly golden. The center should have a gentle wobble but should not appear liquid.
15. Remove the quiche from the oven and let it rest for 10–15 minutes so the custard can finish setting.
16. Garnish with fresh thyme leaves and serve warm or at room temperature. Pair with a crisp green salad for a cozy winter meal.
Notes
Roast the vegetables without overcrowding the baking sheet so the squash and carrots caramelize instead of steaming. Cook the spinach until wilted and allow excess moisture to evaporate before adding it to the quiche. Blind baking the crust helps create a crisp bottom and prevents it from becoming soggy. Do not overbake the quiche. Remove it when the center has a gentle wobble because it will continue cooking as it rests. Fresh soft goat cheese melts beautifully into the custard and creates a creamy filling. Feta, ricotta, or cream cheese can be substituted for goat cheese. Feta will provide a saltier, more pronounced flavor. Frozen spinach can be used. Thaw it completely and squeeze out as much excess water as possible before adding it. Roasted sweet potato, parsnip, broccoli, Brussels sprouts, or mushrooms can replace some of the vegetables. Cook them first and remove excess moisture. A soggy crust can result from insufficient blind baking or vegetables containing too much moisture. The quiche can be baked ahead, cooled completely, covered, and refrigerated. Reheat gently in the oven or serve at room temperature. Store leftover quiche covered in the refrigerator and enjoy within a few days. Serve with a crisp green salad dressed with lemon vinaigrette, roasted vegetables, fresh fruit, crusty bread, or a light soup. For brunch, serve smaller slices with fresh berries and a simple green salad. The quiche is delicious warm, slightly cooled, or at room temperature, making it convenient for entertaining and make-ahead meals.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Baking
- Cuisine: American