Imagine biting into a perfectly golden, flaky personal quiche that's bursting with the rich, sweet flavors of roasted butternut squash and delicate, caramelized leeks. These individual-sized quiches are not just a meal—they're a culinary experience that transforms ordinary ingredients into an extraordinary dish that will have your family and friends begging for seconds. Whether you're looking for a show-stopping breakfast, a elegant brunch centerpiece, or a cozy dinner option, these personal quiches are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and diced
- 2 leeks, sliced
- 4 eggs
- 1 cup milk
- 1 cup shredded cheese
- Salt and pepper to taste
- 1 pie crust
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin by lightly greasing each cavity with cooking spray or butter.
- Roll out the pie crust and cut into 4 equal circles slightly larger than the muffin tin cavities. Gently press each crust circle into the muffin tin, creating a small pastry shell with slightly overhanging edges.
- In a skillet over medium heat, sauté the sliced leeks with a small amount of olive oil until they become soft and translucent, approximately 5-6 minutes. Remove from heat and set aside.
- Dice the peeled butternut squash into small, uniform cubes (approximately 1/2 inch). Spread the cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 15 minutes until slightly caramelized and tender.
- In a large mixing bowl, whisk together eggs, milk, salt, and pepper until well combined and slightly frothy.
- Distribute the roasted butternut squash and sautéed leeks evenly among the prepared pie crust shells.
- Pour the egg mixture carefully over the vegetables in each quiche shell, filling to about 3/4 full. Sprinkle shredded cheese on top of each quiche.
- Bake in the preheated oven for 25-30 minutes, or until the egg is set and the tops are golden brown and slightly puffy.
- Remove from oven and let cool in the tin for 5 minutes. Carefully remove the quiches and serve warm.
Tips
- Roast your butternut squash carefully to maximize flavor: Cut the cubes uniformly and don't overcrowd the baking sheet to ensure proper caramelization.
- Use a sharp knife when slicing leeks to get clean, even cuts that cook uniformly.
- For extra flavor, consider adding a pinch of fresh thyme or nutmeg to your egg mixture.
- Make sure your pie crust is cold when you're working with it to achieve maximum flakiness.
- Let the quiches rest for a few minutes after baking to help them set and make removal from the muffin tin easier.
- For a lighter version, you can substitute half-and-half or a milk alternative for whole milk.
- These quiches can be prepared ahead of time and reheated, making them perfect for meal prep or entertaining.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 190mg
