Butternut Squash Quiche Recipe

Name: Butternut Squash Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pastry; 70 grams chickpea flour; 70 grams buckwheat flour; 20 grams unsalted butter; 2 tablespoons plain yoghurt; 1 egg; For the filling; 200 grams butternut squash; coconut oil, melted, to grease; 100 milliliters full fat milk; 2 teaspoons umeboshi paste; 1 handful sun-dried tomatoes; 1 garlic clove; 2 eggs; 1 handful raisins; 1 handful sun-dried tomatoes, chopped; 1 handful hazelnuts, chopped; 1 handful coriander, chopped; 1 egg

Servings: persons

For the pastry
70 grams chickpea flour
70 grams buckwheat flour
20 grams unsalted butter
2 tablespoons plain yoghurt
1 egg
For the filling
200 grams butternut squash
coconut oil, melted, to grease
100 milliliters full fat milk
2 teaspoons umeboshi paste
1 handful sun-dried tomatoes
1 garlic clove
2 eggs
1 handful raisins
1 handful sun-dried tomatoes, chopped
1 handful hazelnuts, chopped
1 handful coriander, chopped
1 egg

1
["Preheat the oven to 200C.", "Put all the ingredients in a food processor and blend until well combined and starting to clump together*. Grease a small cake tin with butter (or line with baking paper), then spread it with the pastry.
2
Bake for around 10-15 minutes, or until the pastry has hardened and precooked.", "*This won't make a quiche pastry in the traditional sense of the word: it'll be a lot more wet and difficult to work with. Don't worry about it - it'll turn out well.", "Rub the squash with some coconut oil, then roast for 30-40 minutes, until tender and beginning to char. Remove and allow to cool, then transfer to a food processor and blend with the remaining filling ingredients, from .", "Spread the hazelnuts, raisins, sun dried tomatoes and coriander on the pre-cooked pastry base, then pour in the squash filling. Top with the remaining sun dried tomatoes, then bake at 200C for around 25 minutes, until the outside of the filling is set but the middle is still a little wobbly.", "Crack an egg on top, then bake for another 5-10 minutes, until just set but still creamy. Serve with a salad."]

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For the pastry, 70 grams chickpea flour, 70 grams buckwheat flour, 20 grams unsalted butter, and more.

Yes, Butternut Squash Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Butternut Squash Quiche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions