Butternut quiche with leek and aged cheese

Name: Butternut quiche with leek and aged cheese
Prep time: 65 min
Total time: 65 min
Yield: 4 people
Cuisine: Belgian
Ingredients: 12 oz, peeled and cubed butternut squash; 1 sheet shortcrust pastry; 1 large, sliced leek; 3 eggs; 3/4 cup heavy cream; 3/4 cup, grated aged cheese; 1 tbsp butter; 1 tbsp olive oil; 1 tsp thyme; to taste salt; to taste black pepper

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A golden quiche with sweet butternut, soft leek and sharp aged cheese that is perfect for lunch or supper.

Why does butternut work so well in quiche?

Butternut adds gentle sweetness and a creamy texture without making the filling feel heavy. Leek keeps the flavour mild, while aged cheese brings depth and savoury character. That makes this a useful vegetarian quiche for lunch, a buffet or dinner.

Serves: 4 people

Preparation time: 65 min

Ingredients

butternut squash – 12 oz, peeled and cubed
shortcrust pastry – 1 sheet
leek – 1 large, sliced
eggs – 3
heavy cream – 3/4 cup
aged cheese – 3/4 cup, grated
butter – 1 tbsp
olive oil – 1 tbsp
thyme – 1 tsp
salt – to taste
black pepper – to taste

Method

STEP 1
Roast the butternut at 400°F with the olive oil, salt and pepper for 20 minutes.
STEP 2
Soften the leek gently in the butter for 6 to 8 minutes.
STEP 3
Line a tart tin with the pastry. Fill with the leek and butternut.
STEP 4
Whisk the eggs with the cream, thyme and half of the cheese. Pour into the tin and top with the remaining cheese.
STEP 5
Bake for 30 to 35 minutes until set and golden. Serve warm or lukewarm.