Butternut Squash Ham & Leek Quiche
We have friends from all over the country and in the states plus our families live in different provinces. When they come over to visit and stay with us, I like to be well-prepared. Of course, the house is “spick and span” 🧼🧹 and I also plan most of the menus.
One of the most important meals I like to make ahead is breakfast. After a night of laughter and a few drinks 🍷🥃, I don’t really feel to make anything the next morning. A pot of coffee ☕, a couple aspirins and I’m good to go. Now with company over, this is not a way to be a good hostess…
I like to rely on my “pre-made” recipes like Zucchini Bread 🥒🍞, a nice Breakfast Casserole, Homemade Pancake Mix, Torta Pasqualina • Easter Pie, Pumpkin Chai Bread, Pancetta Vegetable Frittata, Homemade Granola, a pot of Old-Fashioned Baked Beans with Bacon, etc.
Another kind of food item I depend on is quiche. Besides my Quiche Lorraine and Mini Mexican Tortilla Quiche, here’s another one… Butternut Squash Ham & Leek Quiche! Easy to make, this dish has so much flavor! With vegetables, ham, seasonings and cheese, this is a delicious way to start the day 🌞!
Winter squash is lovely and I love cooking with any of them. When it comes to the butternut variety, I make soups, use it to stuff homemade ravioli, make a nice curry dish 🍲 with it, and so on. It might look intimidating to prep but, in fact it’s easy. Click here to see how… How to Peel Butternut Squash • 2 Easy Ways
Leeks are another favorite of mine! I like using them in lieu of onions 🧅 or shallots. With their subtle taste, they’re perfect for casseroles, soups, stews or when I make this Butternut Squash Ham & Leek Quiche. Prepping them is uncomplicated and here’s the link for it… How to Trim, Cut & Clean Leeks
If it’s made the same morning you’ll be serving it, simply follow the directions. It’s slightly different when making it ahead. After the mixture is poured in the pie crust and leveled, wrap the quiche and transfer to the fridge until ready to cook. When it’s time to bake, remove the wrap, bring it to room temperature (about 30 minutes), cover the edges with a pie crust shield and proceed accordingly.
Quiche’s are one of the most convenient and versatile dishes! They’re perfect to enjoy for breakfast or brunch, also ideal for lunch and dinner with a nice green salad 🥗 on the side like a tasty Seafood Quiche… it all depends on the filling. There are so many flavorful recipes like Mushroom Quiche, Chicken Niçoise Quiche, Spinach & Tomato Quiche, and many others.
To me, Butternut Squash Ham & Leek Quiche fits perfect for Thanksgiving 🦃 and the Holidays 🎄! It has all the ingredients that fall and winter offers us. Serve this healthy and mouthwatering dish next time you have guests staying over. Everyone will love it including you!
Bon Appétit!🍽
Here are more scrumptious breakfast recipes for you to try…😀
– Angel Eggs on a Cloud
– Ooey-Gooey Cinnamon Buns
– Soufflé Mexican Omelet
– Coconut Waffles
– Scones
– Breakfast Sausage Muffin Cups
– Homemade Pop Tarts
and for even more breakfast & brunch recipes 🍳🥞🥓, click on this link… Recipe Category • Breakfast & Brunch
Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
Butternut Squash Ham & Leek Quiche
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Ingredients
- 2 cups (1 medium) butternut squash, peeled, seeded and cut into 1/2-inch cubes tips & tricks
- 2 tbsp. olive oil, divided tips & tricks
- 1 tsp. ground Himalayan pink salt, or to taste and divided
- 1 tsp. freshly ground black pepper, or to taste and divided (I always use mixed peppercorns)
- 2 cups leeks, chopped, washed and drained tips & tricks
- 2 large cloves garlic, pressed
- 2 cups cooked ham, cubed see Recipe
- 4 large free-range eggs, beaten
- 1 cup 35% heavy cream
- 1 tsp. fresh thyme, chopped
- 1/2 tsp. hot paprika
- 2 cups sharp Cheddar cheese, grated
- 1 large 9-inch pie crust see Recipe
Directions
- Preheat oven to 400ºF and line a baking sheet with foil; set aside.
- In a mixing bowl, add butternut squash cubes and drizzle 1 tbsp. oil; season with salt & pepper. Stir to coat and evenly place onto the prepared baking sheet.
- Transfer to the preheated oven and roast for 20 minutes or until tender. Remove from the heat and allow to cool.
- Reduce the oven temperature to 375ºF.
- In a medium skillet over medium heat, add 1 tbsp. oil and when hot, add leek and sauté for 3 minutes or until tender. Add garlic and sauté for only 1 minute.
- Transfer the leek mixture to a large bowl. Add cooled butternut squash cubes, ham, eggs, heavy cream, thyme, hot paprika, salt, pepper and cheese; stir to blend.
- Add the mixture to a 9-inch pie crust and level it out. Place a pie crust shield to prevent the edges from burning.
- Transfer to the preheated oven and bake for 45 minutes or until a cake tester (or the tip of a sharp knife) inserted in the center comes out clean.
- Remove from the heat and let it sit for 10 minutes before serving.
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