Winter Vegetable Quiche Recipe

Learn how to make this homemade Winter Vegetable Quiche with a buttery shortcrust pastry and seasonal roasted vegetables. The best foolproof recipe for a creamy, cheese-filled custard that sets perfectly every time. This easy baking recipe is perfect for cozy winter gatherings or make-ahead meals.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

55 mins

Serves:

1 quiche (8 slices)

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1 medium butternut squash (about 350g), peeled and diced</li><li class="ingredients-single-item">2 medium leeks, cleaned and sliced</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">100g kale, stems removed and roughly chopped</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">150g Gruyère cheese, grated (or mature Cheddar)</li><li class="ingredients-single-item">For the custard:</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking paper</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. Place the flour and salt in a large bowl, then add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (keeping your hands cool will prevent the butter from melting). Add the ice water a tablespoon at a time, mixing with a knife until the dough just comes together - it should be firm but not sticky. Cold ingredients are crucial here as they prevent the butter from melting before baking, which creates those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Shape the dough into a disk, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking and ensuring a tender crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Meanwhile, preheat your oven to 200°C (180°C fan). Toss the diced butternut squash with 1 tablespoon of olive oil and a pinch of salt. Spread on a baking tray and roast for 20-25 minutes until tender and starting to caramelize at the edges. The caramelization intensifies the natural sweetness of the vegetables.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the squash roasts, heat the remaining tablespoon of oil in a large frying pan over medium heat. Add the leeks and cook gently for 8-10 minutes until soft but not browned. Add the garlic and cook for another minute until fragrant. Stir in the kale and cook for 2-3 minutes until wilted. Remove from heat and mix in the thyme leaves and roasted squash. Allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, creating a circle approximately 5cm larger than your tart tin. Carefully lift the pastry using your rolling pin and drape it over the tin, gently pressing it into the corners without stretching. Trim the excess, leaving a small overhang to allow for shrinkage, and prick the base all over with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking paper and fill with baking beans or rice. Blind bake for 15 minutes at 200°C, then remove the beans and paper and bake for another 5 minutes until the base is just starting to color. The blind baking ensures the base cooks properly and doesn't become soggy when filled.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 180°C (160°C fan). In a large jug, whisk together the eggs, cream, milk, nutmeg, salt, and pepper until well combined. The addition of nutmeg complements the sweet winter vegetables beautifully and is a classic pairing with creamy custards.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Scatter half the grated cheese over the base of the pastry case. Spread the vegetable mixture evenly over the cheese, then top with the remaining cheese. Carefully pour the custard mixture over the vegetables and cheese, making sure not to overfill (the filling should come just below the rim of the pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake the quiche in the center of the oven for 25-30 minutes until the filling is set with just a slight wobble in the center and the top is golden brown. A gentle wobble indicates a perfectly cooked custard - it will continue to set as it cools, giving you that silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the quiche to cool in the tin for at least 15 minutes before carefully removing. This resting period helps the quiche set fully and makes it easier to slice cleanly. Serve warm or at room temperature with a crisp green salad. The quiche will keep in the refrigerator for up to 3 days and can be gently reheated in a moderate oven.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Winter Vegetable Quiche?

This quiche features plain flour, cold butter, butternut squash, leeks, garlic, kale, thyme, Gruyère cheese, eggs, double cream and whole milk. The flavours are enhanced with freshly grated nutmeg, salt and pepper for a seasonal comfort food that showcases winter vegetables.

How to cook Winter Vegetable Quiche at home?

Learn how to cook Winter Vegetable Quiche by first making a buttery shortcrust pastry, then blind-baking it to ensure a crisp base. Roast butternut squash until caramelised, sauté leeks, garlic and kale, then combine with eggs, cream and cheese to create a silky custard. Bake until just set with a slight wobble for the perfect texture.

What's the secret to preventing a soggy bottom in vegetable quiches?

The key to avoiding a soggy bottom is properly blind-baking the pastry case first. Line with baking paper, fill with baking beans, and pre-bake before adding fillings. Also, allow roasted vegetables to cool slightly and drain any excess moisture before adding to the pastry case.

Can you freeze a homemade vegetable quiche?

Yes, quiche freezes excellently! Cool completely, then wrap in cling film and foil before freezing for up to 3 months. Thaw overnight in the refrigerator and reheat in a 180°C oven for 20-25 minutes until hot throughout. The texture remains creamy with minimal quality loss.

What cheese works best for a rich, creamy winter quiche?

Gruyère is ideal for winter quiches with its nutty flavour and excellent melting properties. Mature Cheddar makes a good alternative, while Comté, Emmental, or a combination of cheeses can create complex flavours. Avoid very soft cheeses which may release too much moisture.

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