This quiche delivers cozy comfort without the heaviness. Roasted butternut squash and tender leeks create a naturally sweet, earthy base, while Gruyère adds just enough richness. The lightened‑up custard keeps the texture silky and satisfying, all while staying true to Brittany’s whole‑food philosophy. It’s a beautiful balance of nourishment and sophistication — ideal for brunch, meal prep or a refined autumn lunch.
Category: Quiche
Tone: Nourishing, whole‑food, balanced
Servings: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Ingredients
- 1 whole‑grain pie crust
- 1½ cups roasted butternut squash
- 1 cup sautéed leeks
- ½ cup shredded Gruyère
- 4 eggs
- ¾ cup unsweetened almond milk (or dairy milk)
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Press crust into a 9‑inch pie dish.
- Add roasted squash, sautéed leeks, and Gruyère.
- Whisk eggs, almond milk, salt, and pepper.
- Pour egg mixture over the filling.
- Bake 35–40 minutes until set and lightly golden.
- Cool 10 minutes before slicing.
Storage
Refrigerate up to 3 days. Reheat at 325°F for 8 minutes.
Substitutions
- Almond milk → Dairy milk or oat milk
- Gruyère → Swiss or goat cheese
- Butternut squash → Roasted sweet potato
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
