These mini quiches are wholesome, comforting, and perfectly portioned. Roasted squash adds natural sweetness, while sautéed leeks bring gentle warmth. The texture stays light and silky — a signature Jar of Lemons balance of cozy and clean. Ideal for brunch, meal prep or a simple Autumn snack.
Servings: 12 mini quiches
Prep Time: 20 minutes
Cook Time: 22 minutes
Ingredients
- 1 refrigerated pie crust
- 1½ cups roasted butternut squash
- 1 cup sautéed leeks
- ½ cup shredded mozzarella
- 3 eggs
- ¾ cup milk (dairy or almond)
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Sauté leeks in olive oil until soft.
- Cut pie crust into circles and press into a mini muffin tin.
- Divide squash, leeks, and mozzarella among the cups.
- Whisk eggs, milk, salt, and pepper.
- Pour egg mixture into each cup.
- Bake 20–22 minutes until set.
Storage
Refrigerate up to 3 days. Reheat at 325°F for 6 minutes.
Substitutions
- Mozzarella → Goat cheese
- Butternut squash → Sweet potato
- Milk → Oat milk
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
