Butternut Squash and Leek Personal Quiches – Super cheesy individual quiches filled with roasted butternut squash, sautéed leeks and creamy Gouda, all baked in a homemade pie crust. Perfect for brunch or a savory fall gathering.
These individual quiches are an elegant, easy-to-transport option for brunch, potlucks, or holiday mornings. A tender homemade crust holds a rich egg-and-cream custard studded with tender butternut squash, soft leeks, and plenty of melting Gouda.
I prefer heavy cream in the custard for a silky, luxurious texture, but milk can be used if you want a lighter version. The combination of Dijon and a touch of white pepper brings subtle warmth and depth that complements the sweet squash and mellow leek.
Bake until the tops are golden and bubbly—about 40–45 minutes—and let the quiches rest briefly before unmolding so they finish setting. The result is a small, savory tart that’s perfectly portioned and full of fall flavor.
Yield: 8 to 9 personal quiches
Butternut Squash and Leek Personal Quiches
Ingredients
For the crust:
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ⅓ cup cold unsalted butter, cut into pieces
- 3 to 5 Tbsp ice water
For the filling:
- 1 Tbsp unsalted butter
- 1 cup butternut squash, peeled, seeded, diced
- 1 cup leek, diced
- ½ tsp salt (for the vegetables)
- 6 large eggs
- 1 cup heavy cream
- 1 tsp salt (for custard)
- ½ tsp ground white pepper
- 3 tsp Dijon mustard
- 2 cups shredded Gouda cheese
Instructions
- Make the crust: In a large bowl combine the flour and ½ tsp salt. Cut the cold butter into the flour with a pastry blender or fork until the mixture looks crumbly. Add ice water, 1 tablespoon at a time, tossing with a fork until the dough begins to hold together. Shape into a ball, wrap, and chill for 1 hour.
- Preheat the oven to 400°F (200°C). Roll the chilled dough into a 10-inch circle. Use a 3-inch cutter to cut 8–9 rounds. Gently press each round into the cups of a large 6-cup muffin pan (you may need a second pan). Cover with plastic wrap and refrigerate until ready to fill.
- Prepare the vegetable filling: Melt 1 tablespoon butter in a skillet over medium heat. Add the diced butternut squash, diced leek, and ½ teaspoon salt. Cook, stirring occasionally, until the leeks are soft and translucent and the squash is tender, about 8 minutes. Set aside to cool slightly.
- In a bowl whisk together the eggs, heavy cream, 1 teaspoon salt, ground white pepper, and Dijon mustard. Stir in 1 ½ cups of the shredded Gouda (reserve the rest for topping). Spoon about ⅓ cup of the egg-and-cream mixture into each prepared crust, then divide the squash and leek mixture evenly among the shells. Top each quiche with the remaining cheese.
- Bake for 40–45 minutes, until the custard is set and the cheese is golden brown on top. Remove from the oven and let cool in the pan for about 10 minutes before gently removing the quiches to a wire rack. Serve warm or at room temperature.
Notes
Recipe from Jen at Baked by an Introvert. Heavy cream gives a richer custard; substitute milk for a lighter texture if desired. You can prepare the crusts and vegetable filling ahead to save time on the day you bake.
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You may also enjoy these savory dishes from Baked by an Introvert.
Buffalo Chicken Pizza
Cheddar Jalapeno Cornbread Muffins
