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    Home » MAINS » VEGETARIAN

    Butternut Squash Quiche With Sour Cream

    Published: March 6, 2023 · Updated: March 5, 2023 by Ieva · This post may contain affiliate links · 8 Comments

    Jump to Recipe

    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!

    A pie dish with quiche on a wooden table with a slice being taken out.
    Take Me To:
    • Why You Will Love This Butternut Squash Quiche
    • Ingredients and Substitutes
      • For Shortcrust Pastry
      • For The Filling
    • Method
      • Make Your Own Pie Crust (Shortcrust Pastry)
      • Roast Butternut Squash
      • Prepare The Rest of The Filling
      • Bake The Quiche
    • What To Serve This Vegetarian Quiche With Sour Cream?
    • How To Store Leftover Quiche?
    • Other Quiche And Savoury Tart Recipes
    • Recipe Card

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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! Try Butternut Squash and Red Pepper Soup as well as our Butternut Squash Dahl too!
    • 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.
    Quiche filling ingredients on a wooden chopping board.

    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.

    A large ceramic dish lined with shortcrust pastry with sides overhanging and base pricked with a fork.
    The pie dish lined with pastry with sides trimmed in line with the edge of the dish.

    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.

    Roasted butternut squash pieces on a large baking tray lined with parchment paper.

    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.

    Custard mixture being poured into the quiche case filled with vegetables and 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) or Roasted Tenderstem Broccoli
    • 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.

    Butternut Squash & Leek quiche with one slice missing in a ceramic pie dish.

    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:

    • Tomato And Chorizo Quiche
    • Courgette Puff Pastry Tart
    • Tomato Puff Pastry Tart

    Recipe Card

    A slice of butternut squash quiche being cut and take out of the ceramic pie dish.

    Butternut Squash Quiche With Sour Cream

    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!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 1 hour hr
    Cook Time 1 hour hr
    Total Time 2 hours hrs
    Course Main Course, Starter, Vegetarian Main
    Cuisine French
    Servings 8 portions
    Calories 393 kcal

    Equipment

    • 28cm (11in) Tart Tin or Fluted Ceramic Dish
    • large baking tray

    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

    Serve the Butternut Squash Quiche warm or at room temperature. 
     
     

    Nutrition

    Calories: 393kcalCarbohydrates: 33gProtein: 11gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.4gCholesterol: 127mgSodium: 401mgPotassium: 445mgFiber: 3gSugar: 5gVitamin A: 9320IUVitamin C: 20mgCalcium: 252mgIron: 3mg
    Keyword Butternut Squash Quiche, Quiche With Sour Cream, Sour Cream Quiche, Vegetarian Quiche
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

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    Reader Interactions

    Comments

    1. Toni

      April 11, 2023 at 12:21 pm

      5 stars
      This is such an amazing quiche!! My family loved it! Thanks for the recipe!

      Reply
      • Ieva

        April 11, 2023 at 4:01 pm

        You are most welcome, really glad you and your family enjoyed it! 🙂

        Reply
    2. Kushigalu

      July 01, 2023 at 10:02 am

      5 stars
      Love the combination of ingredients in this quiche recipe. Thanks for sharing.

      Reply
    3. Amanda Wren-Grimwood

      August 27, 2023 at 5:28 pm

      5 stars
      This quiche was delicious. I loved the flavour of the leeks with the sweet roasted squash and the creamy filling. This quiche is perfect for so many occasions.

      Reply
      • Ieva

        August 27, 2023 at 7:29 pm

        Very kind of you, Amanda! Thanks for always taking the time to leave feedback – means a lot 🙂

        Reply
    4. Dannii

      September 01, 2023 at 9:42 am

      5 stars
      This is such a great way to use butternut squash. The perfect autumn lunch.

      Reply
    5. Kechi

      September 12, 2023 at 12:25 pm

      5 stars
      I made this for brunch and it was a hit! Such a delicious + cozy breakfast/brunch idea. I look forward to making it again!

      Reply
      • Ieva

        September 13, 2023 at 6:29 am

        Thanks, Kechi! 💗

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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