butternut squash and leek personal quiches

Butternut Squash and Leek Personal Quiches

Yield 8 to 9 personal quiches


For the crust:

  • 1 1/4 cups flour
  • 1/2 tsp salt
  • 1/3 tsp cold unsalted butter, cut into pieces
  • 3 to 5 Tbsp ice water

For the filling:

  • 1 Tbsp unsalted butter
  • 1 cup butternut squash, peeled, seeded, diced
  • 1 cup leek, diced
  • 1/2 tsp salt
  • 6 large eggs
  • 1 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp ground white pepper
  • 3 tsp Dijon mustard
  • 2 cups shredded Gouda cheese


  1. Make the crust: In a large bowl, combine the flour and salt. Use a pastry blender to cut in the butter until the mixture becomes crumbly. Add water 1 Tbsp at a time, toss with a fork until mixture becomes moistened. Shape the mixture into a ball, cover, and chill for 1 hour.
  2. Preheat the oven to 400 degrees Fahrenheit. Roll the crust out into a 10 inch circle. Use a 3 inch cookie/biscuit cutter to cut out 8 to 9 circles. Roll each circle out large enough to fit inside the cup of a large 6-cup muffin pan. Gently press dough circles into the cups of the muffin pan. Cover with plastic wrap and refrigerate until ready to use.
  3. Melt the butter in a skillet over medium heat. Add the squash, leek, and salt. Cook until the leeks are soft and transparent, about 8 minutes.
  4. Whisk together the eggs, cream, salt, white pepper, and Dijon mustard. Stir in the cheese. Pour ⅓ cup of the mixture over each crust. Divide squash mixture evenly over the filled crusts.
  5. Bake for 40 to 45 minutes, until cheese is golden brown. Allow to cool for 10 minutes before serving.

Recipe Notes

Recipe from Jen at Baked by an Introvert
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