If you are looking for a great vegetarian main dish, or a starter to impress not only your family but also fancy guests, look no further! A simple quiche recipe is just what you need! Our Butternut Squash Quiche with Sour Cream is one of the most delicious ways to cook with autumnal vegetables. Creamy and cheesy filling surrounding cubes of soft roasted butternut squash and caramelised sweet leeks inside a flaky buttery pie crust makes a filling dinner or a delicious appetizer! Serve it warm with a side of green salad or at room temperature as part of the buffet-style meal or weekend brunch!
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Why You Will Love This Butternut Squash Quiche
- Butternut Squash is one of the most popular vegetables in the autumn months, making this Sour Cream Quiche a seasonal recipe. All the fall flavors are perfect for this time of year!
- Even if you’re not growing your own veggies, you are sure to get butternut squash at a very reasonable price in greengrocers or supermarkets.
- Quiche with sour cream instead of heavy cream tastes absolutely amazing, with a subtle tangy flavour and less greasy filling.
- Make an easier version of this Butternut Squash quiche by using a ready-rolled shop-bought pastry, or even a pre-baked pastry crust.
- It’s perfect for the holiday season!
Ingredients and Substitutes
You can make your own shortcrust pastry, or simply use shop-bought.
For Shortcrust Pastry
- plain flour: also known as all-purpose flour.
- salt: reduce the amount if you’re using salted butter.
- butter: unsalted, fridge cold.
- water: use just enough cold water to bind the pastry together. The less water you use, the flakier, melt-in-the-mouth the pastry will be. But some water will be needed, otherwise, you won’t be able to roll it out without it crumbling.
For The Filling
- butternut squash: peeled and cut into 1cm cubes.
- leeks: trimmed and sliced. Leeks can be substituted with shallots or brown onions if you wish. If you have some spring onions handy, add them in too.
- butter: can be substituted with oil for sauteing the leeks.
- eggs: here, in the UK, we used large eggs. Use extra-large in the US.
- sour cream: can be replaced with creme fraiche for the extra decadently creamy texture.
- milk: we used whole milk, but low-fat will work just as well.
- cheddar cheese: we used sharp mature cheddar, but you may replace it with milk cheddar, gruyere cheese or Emmental.
Method
Whilst there are a few elements to prepare for this quiche, the prep time is completely worth it. You can always make the pie crust and roast the squash up to a day in advance. This way you only need to prepare the leeks, make the egg custard and bake it on the day that you wish to serve it!
Make Your Own Pie Crust (Shortcrust Pastry)
Place the flour and salt in a large bowl. Cube the fridge-cold butter and add it to the flour. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Add 2 tablespoon of cold water and bring the pastry together into a ball. If it’s too dry and crumbly, add another tablespoon of water. Flatten the pie dough out and wrap it in cling film. Place the pastry to chill in the fridge for 30 minutes.
Once chilled, place the pastry on a lightly floured surface. Using a rolling pin, roll it out into a thin (about 3mm thick) circle that’s just bigger than required to line your tart pan/ pie dish. We used a 28 cm (11in) ceramic tart dish, but a loose-bottom tart tin will work even better.
If you’re using ready-rolled shortcrust pastry, start here.
Line the pan with the rolled-out pastry, pressing the pastry into the corners and around the rim gently. Prick the base with a fork. Then, using a sharp knife, trim the overhanging pastry to be flush with the rim of pan. Place the pie shell in the freezer for 30 minutes.
Preheat the oven to 180°C Fan. Place the frozen pie crust in the oven for 15-20 minutes to blind bake (If your pie crust was completely frozen, no pie weights or ceramic beans will be necessary).
Once baked, take the tart case out of the oven.
Roast Butternut Squash
Preheat the oven to 200°C Fan. Cut the butternut squash into small cubes and place them in a large bowl. Toss with a tablespoon of olive oil and season with sea salt and pepper. Spread the squash cubes on a parchment-lined baking tray. Roast for 25-30 minutes, until the squash, is tender and slightly browned on the edges.
Prepare The Rest of The Filling
Whilst the squash is roasting, thinly slice the leeks. Melt the butter in a large skillet, add the leeks and saute for 5-10 minutes until softened.
Spread the leeks on the base of the baked tart case. Add the roasted cubed butternut squash cubes on top. Cover the vegetables with grated cheddar.
In a large bowl, whisk together the eggs, sour cream, milk and a pinch of salt and black pepper. Pour the egg mixture over the cheese.
Bake The Quiche
Place your quiche in the oven for 35 minutes. The egg custard should be completely set and puffed up in the middle.
What To Serve This Vegetarian Quiche With Sour Cream?
Butternut Squash quiche makes a wonderful vegetarian main dish, especially if you serve it with a couple of delicious side dishes, like:
- Courgette Ribbon Salad
- Lemon and Garlic Tenderstem Broccoli (Broccolini)
- Quick Roasted Cherry Tomatoes
How To Store Leftover Quiche?
Make sure to leave the quiche at room temperature to cool down completely. Then slice it into portions or leave it whole and place it in airtight containers. Store in the fridge for up to 3 days. To reheat, place the quiche in a preheated oven, covered with a sheet of foil, and bake for 7-8 minutes, or until warmed through. You may choose to microwave a quiche slice for 30-40 , but note that the pastry will soften.
Other Quiche And Savoury Tart Recipes
If you love savory quiche and tart recipes, we have got ideas for you! Some of our favourite recipes include:
Recipe Card
Butternut Squash Quiche With Sour Cream
Ingredients
For Shortcrust Pastry:
- 175 g flour
- ½ teaspoon salt
- 85 g butter unsalted, fridge cold
- 2-3 tablespoon water
Filling:
- 600 g butternut squash peeled, cut into 1cm cubes
- 250 g leeks thinly sliced
- 20 g butter
- 3 eggs large
- 250 g sour cream
- 100 ml milk
- 150 g cheddar cheese grated
Instructions
Make Shortcrust Pasty Tart Shell:
- Place the flour and salt in a large bowl. Cube the fridge-cold butter and add it to the flour. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. Add 2 tablespoon of cold water and bring the pastry together into a ball. If it's too dry and crumbly, add another tablespoon of water. Flatten the pie dough out and wrap it in cling film. Place the pastry to chill in the fridge for 30 minutes.
- Once chilled, place the pastry on a lightly floured surface. Using a rolling pin, roll it out into a thin (about 3mm thick) circle that's just bigger than required to line your tart pan/ pie dish.
- If you’re using ready-rolled shortcrust pastry, start here.
- Line the pan with the rolled-out pastry, pressing the pastry into the corners and around the rim gently. Prick the base with a fork. Then, using a sharp knife, trim the overhanging pastry to be flush with the rim of pan. Place the pie shell in the freezer for 30 minutes.
- Preheat the oven to 180 C Fan. Place the frozen pie crust in the oven for 15-20 minutes to blind bake (If your pie crust was completely frozen, no pie weights or ceramic beans will be necessary).
- Once baked, take the tart case out of the oven.
Roast Butternut Squash:
- Preheat the oven to 200° C Fan. Cut the butternut squash into small cubes and place them in a large bowl. Toss with a tablespoon of olive oil and season with sea salt and pepper. Spread the squash cubes on a parchment lined baking sheet. Roast for 25-30 minutes, until the squash, is tender and slightly browned on the edges.
Prepare The Filling:
- Whilst the squash is roasting, thinly slice the leeks. Melt the butter in a large skillet, add the leeks and saute for 5-10 minutes until softened.
- Spread the leeks on the base of the baked tart case. Add the roasted cubed butternut squash cubes on top. Cover the vegetables with grated cheddar.
- In a large bowl, whisk together the eggs, sour cream, milk and a pinch of salt and black pepper. Pour the egg mixture over the cheese.
Bake:
- Place your quiche in the oven for 35 minutes. The egg custard should be completely set and puffed up in the middle. Leave the quiche to rest for 10 minutes before slicing and serving.
Notes
Nutrition
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