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Butternut Squash and Leek Personal Quiches

Servings 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


  • 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.
  • 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.
  • 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.
  • 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.
  • Bake for 40 to 45 minutes, until cheese is golden brown. Allow to cool for 10 minutes before serving.


Recipe from Jen at Baked by an Introvert
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