Ingredients
Pie Crust
- 1 9-inch flaky gluten-free pie crust, parbaked
Veggies
- 5 cups butternut squash, peeled and cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper, as needed
- 1 large leek
- 1 tablespoon unsalted butter
- 3 tablespoons slivered fresh sage leaves
Savory Custard & Cheese
- 1 tablespoon (8 g) flour (sweet rice or all-purpose)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 3 large eggs
- 1 cup whole milk
- ¾ cup heavy cream
- 6 ounces fresh goat cheese in large crumbles (about 1 ½ cups)
Instructions
- Make the crust: Have the gluten-free pie crust shaped in the pan and chilled. You can parbake it along with the vegetables on the lower rack of the oven if you wish, or parbake it ahead of time to ensure a crisp crust.
- Prepare the veggies: Position oven racks in the upper and lower thirds and preheat to 400ºF. Peel the butternut squash using a Y-shaped peeler, trim stem and butt, separate the neck from the body, halve the body lengthwise, remove seeds, and cut all into 1-inch cubes until you have 5 cups. Toss the cubes with olive oil, ¼ teaspoon salt, and a bit of pepper, then roast in the upper third of the oven for 30-45 minutes until golden and tender, stirring once or twice. For the leek, slice it lengthwise then crosswise into ¼-inch pieces. Rinse well in cool water to remove grit. Melt butter in a skillet over medium-low heat, add drained leeks, season with salt, and cook for 10-15 minutes until very tender but not browned. Lower oven temperature to 350ºF.
- Make the custard: In a medium bowl, whisk together flour, ½ teaspoon salt, and black pepper. Add one egg at a time, whisking smoothly after each. Stir in the milk and heavy cream. Cover and chill until ready to use, for up to 2 days.
- Assemble the quiche: Place the parbaked crust on a rimmed baking sheet to catch any drips. Layer the roasted butternut squash evenly over the crust, then add the tender cooked leeks, sprinkle with slivered sage leaves, and scatter goat cheese crumbles on top. Slowly pour the chilled custard mixture over the fillings carefully, filling as full as possible without overflow. Transfer to the oven and bake for 45-60 minutes until the top is golden and puffed and a knife inserted near the center comes out clean. Rotate the quiche once or twice during baking for even cooking.
- Cool and serve: Let the quiche cool to warm or room temperature for at least 20 minutes or up to several hours to set properly and make slicing easier. Use a sharp knife to cut into wedges and serve warm or at room temperature for best flavor and texture.
Notes
- Parbaking the crust prevents sogginess by ensuring it is cooked before adding the wet custard.
- Use a Y-shaped peeler for efficient butternut squash skin removal.
- Be patient cooking the leeks slowly to develop sweetness without browning.
- The custard can be made ahead and stored in the fridge for up to 2 days.
- Rotate the quiche during baking to ensure even cooking and browning.
- Allowing the quiche to rest after baking makes slicing cleaner and enhances flavor melding.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
