Vegetarian Breakfast Quiche with Caramelized Leeks & Roasted Squash
Sweet roasted winter squash & caramelized leeks, wobbly egg custard, melty cheddar cheese, and a perfectly flaky pastry crust combine forces in this gorgeous Vegetarian Breakfast Quiche. Whether you’re aiming to impress holiday guests with a fancy brunch at home or want to treat yourself to heat-and-eat breakfasts all week long, this is the vegetarian quiche recipe for you.
Servings: 10 Slices
Calories: 699kcal
Equipment
- Pastry Cutter
- Pie Plate
Ingredients
Quiche Dough
- 4 cups All Purpose Flour
- 3 Tablespoons Granulated Sugar
- 1.5 teaspoons Sea Salt
- 2 ⅔ cup Unsalted Butter chilled and cut into cubes
- 1.5 cups Ice Water
- Egg Wash 1 egg and 1 teaspoon water, whisked until combined
Leek and Squash Filling
- 2 cups Whole Milk
- 2 sprigs of Fresh Thyme, ½ teaspoon fresh Ginger and 2 leaves of Sage
- 1 Sautéed Leek
- 1 ½ cups Roasted Acorn Squash cut into 1 inch pieces and roasted at 400°F for about 30 minutes (variety of squash types, up to you to choose!)
- 4 Eggs large
- ½ teaspoon Sea Salt
- ½ teaspoon Pepper
- Sharp white cheddar cheese
Instructions
Quiche Dough
- Add dry ingredients into a large bowl and whisk to combine.4 cups All Purpose Flour, 3 Tablespoons Granulated Sugar, 1.5 teaspoons Sea Salt
- Add cold cubed butter into the bowl, and gently mix them with your hands covering them in flour.2 ⅔ cup Unsalted Butter
- Using a pastry cutter, cut the butter into the flour mixture until combined - the butter should appear as pea-size clumps of butter before you know it’s time to move on to the next step!
- Pour in the ice-cold water and using your hands, start kneading the dough together into the bowl. Once the dough starts to come together, pour out the dough onto your work surface and continue to gently knead until the dough becomes cohesive.1.5 cups Ice Water
- Wrap the dough in plastic wrap and refrigerate for 1.5 hours before rolling out to an ¼ of an inch thickness and form to your pie/quiche plate. Place the formed quiche shell into the fridge while you work on your filling.
Herb and Ginger Infused Milk
- Place ingredients into a saucepan and heat until the milk has come to a simmer. Place a lid of the milk and remove from heat. Allow the ingredients to infuse for 30-60 minutes before moving on to the next steps.2 cups Whole Milk, 2 sprigs of Fresh Thyme, ½ teaspoon fresh Ginger and 2 leaves of Sage
Leek and Squash Filling
- Preheat your oven to 400°F
- Whisk together the eggs, infused milk, salt & pepper together in a large bowl. Add the sauteed leek, roasted squash and cheese into the bowl and gently mix to combine.1 Sautéed Leek, 1 ½ cups Roasted Acorn Squash, 4 Eggs, ½ teaspoon Sea Salt, ½ teaspoon Pepper, Sharp white cheddar cheese
- Pour mixture into the quiche shell, no more than ¾ full. Brush the edges of the crust with egg wash before baking.Egg Wash
- Place in the oven and bake for 45 minutes or until the filling has set.
- Allow to cool and enjoy!
Video
Notes
Expert Tips
- Make the quiche dough up to a month in advance and pop it in the freezer. The night before you plan on baking it, place it in the refrigerator to defrost.
- Cook the squash and leeks and infuse the milk up to 3 days in advance.
- Cut down on prep time by opting for thin-skinned squash varieties (e.g. delicata or acorn) or frozen squash cubes.
- Soak your leeks after you slice them. I’m not sure why, but they are silt-magnets. Soak, drain, and rinse several times to prevent a sandy-tasting bite.
Nutrition
Calories: 699kcal | Carbohydrates: 48g | Protein: 10g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 201mg | Sodium: 637mg | Potassium: 256mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4067IU | Vitamin C: 5mg | Calcium: 109mg | Iron: 3mg
