Butternut Squash Ham & Leek Quiche
Colorful, tasty and healthy, this Butternut Squash Ham & Leek Quiche is the perfect dish to serve when you have company over…
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.