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!
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
Tried this recipe?Let us know how it was!