Autumn is one of the best seasons for fresh produce, and my Autumn Harvest Quiche makes the most of it. With mushrooms, leeks, butternut squash, crispy bacon, and fragrant sage baked in a flaky butter crust, it’s hearty, flavorful, and the kind of dish you’ll want to make on repeat.

A slice of quiche on a spatula


Quiche is a lot like pizza – when it’s good, you can enjoy it cold, warm, or at room temperature. It’s also incredibly versatile, working equally well as an appetizer or a main course.

I first shared this fall quiche recipe back in 2015. The recipe itself hasn’t changed – it’s still the same delicious quiche – but I’ve updated the text and added a few extra tips.

Table of Contents

A golden quiche viewed from overhead garnished with a fresh sage leaf

Easy Quiche Crust

For me, the crust is just as important as the filling. I’m using my foolproof pie shell/crust – the same one I use for my Minced Beef and Onion Pies and Steak and Ale Pie. It’s flaky, buttery, and comes out perfect every time. Plus, it’s very versatile: I use it not just for quiche, but for many of my other recipes as well.

I like to make quick work of my pastry and make it in the food processor. If you don’t have one, I have included instructions on how to make it by hand.

Make Ahead Dough

This dough can be made a day or two in advance. It can also be wrapped and frozen for up to a month. Leftover dough can be stored in the freezer as well. Before using, be sure to thaw it completely in the refrigerator.

I like to make quick work of my crust and make it in the food processor. If you don’t have one, I have included instructions on how to make the pastry by hand.

Blind Baking

I always blind bake (or par-bake) my savory and sweet crusts. This means partially baking the crust before adding the filling. To do this, line the unbaked crust with parchment paper and fill it with baking weights or dried beans. I prefer this method because wet fillings, like for quiche, can sometimes leave the pastry bottom undercooked. See pictures below.

An unbaked quiche crust
Dried peas and parchment paper

Quiche Filling

I love a loaded quiche, and this one bursts with seasonal vegetables. For extra flavor—and because it’s always a hit—I added bacon. You can also toss in sweet potatoes, Brussels sprouts, or any of your favorite seasonal veggies.

Nutmeg

Just a pinch of nutmeg in quiche is a subtle but powerful flavor enhancer. It adds warmth and depth, giving the custard a cozy, slightly sweet-spicy undertone that complements eggs, cream, and cheese. It also helps balance the richness of the creamy, buttery custard without overpowering it.  A little goes a long way—too much nutmeg can quickly dominate the delicate flavors.

Cheese in Quiche

For me, cheese in quiche is non-negotiable. I like a good, sharp cheddar or Gruyère – something with real flavor (bland Swiss just won’t do). I also added a sprinkle of grated Parmesan cheese on the top for a little contrast and to form a nice, brown crust. Creamy goat cheese is another tasty option, but I do think a layer of cheese on top is important – it helps the quiche develop that beautiful, golden-brown finish.

A closeup of a vegetable quiche

Tips for Making the Best Quiche

  • Use quality cheese – A flavorful cheese like sharp cheddar, Gruyère, or a bit of Parmesan makes a big difference. Avoid bland options.
  • Prepare the filling ingredients – Before you pour the egg mixture into the pie crust, add and arrange your chosen ingredients— in this case bacon, leeks, mushrooms, squash and cheese—evenly across the bottom. This layer is especially helpful, creating a barrier between the crust and the filling to prevent sogginess and help the custard adhere.
  • Blind bake the crust – Partially baking the pie crust before adding the filling helps prevent a soggy bottom and ensures a crisp, golden base.
  • Don’t overfill – Keep the ratio of custard to fillings balanced so the quiche sets properly.
  • Season the custard – A pinch of salt, pepper, and a hint of nutmeg adds depth to the creamy filling.
  • Use a cold crust – Start with cold butter in the pastry for a flaky, tender base.
  • Bake until just set – The quiche will continue to cook slightly after being removed from the oven; avoid overbaking for a creamy texture.
  • Let it rest – Allow it to cool a bit before slicing so it holds its shape beautifully.

Prepping the Ingredients

Keep three things in mind. First, cook any vegetables with high water content – like zucchini, peppers, or mushrooms – beforehand, or they’ll release moisture and make the filling soggy. Second, avoid ingredients that are hard to dry out, such as fresh tomatoes. Finally, cook raw items like onions, potatoes, bacon, or sausage beforehand, since the bake time isn’t quite long enough for them to cook through from raw.

Making Quiche in a Frying Pan or Skillet

You can make quiche in a pan or skillet, and it’s actually a great option if you want a quicker, more rustic version without a traditional pie crust. Here’s how it works:

  • Crustless quiche: Simply grease a heavy, oven-safe skillet and add your fillings, then pour in the egg and cream mixture. Bake or cook gently on the stovetop until set—essentially, it’s just like a frittata, with a creamy custard base instead of being mostly eggs. You can read more about this in my Ricotta and Spinach Frittata post.
  • With a skillet “crust”: You can use puff pastry, phyllo, or even a layer of hash browns as a base in the skillet before adding the fillings and custard.
  • Cooking tips: Use a skillet that can go from stovetop to oven (like cast iron). Start on the stove over low heat to gently cook the bottom, then finish in the oven under a broiler or at moderate heat to set the top and get a golden finish.
  • Portion control: Skillet quiches are perfect for smaller servings or individual portions—just adjust cooking time depending on thickness.
Removing a quiche from the pan


How to Remove a Quiche from a Removable Bottom Pan

The easiest method I’ve found is to set a flat plate (the same size as your quiche) on top of an upside-down bowl. Place the pan with the quiche on the plate, then gently slide the outer ring of the pan down and away from the crust. See picture above.

Travel Friendly

This quiche is perfect for taking a slice – or two – on-the-go. The day after I made it, I went on an overnight trip. Knowing my hotel room had a fridge, I brought a slice of quiche and a salad, giving me a delicious dinner without having to order room service.

Pear slices fanned on top of a quiche
A spinach quiche on a round serving board with 1 cut piece
Potato and vegetable quiche topped with slices of orange and purple potatoes

More Quiche Recipes

If you’re a fan of versatile, comforting dishes, quiche is a must-try. Whether you’re craving a classic combination or something with a unique twist, there’s a quiche recipe here for every palate. Explore these flavorful options to find your new favorite:

  • Pear and Goat Cheese: A delightful blend of sweet pears and tangy goat cheese, perfect for brunch or a light dinner.
  • King Charles Coronation: Inspired by the official coronation menu, this quiche features spinach, broad beans, and tarragon in a flaky crust.
  • Potato and Vegetable: A hearty combination of sweet and purple potatoes, leeks, and fennel, layered in a buttery crust.
A quiche on a wire rack
5 from 27 reviews

Autumn Harvest Quiche

Janette
Cozy up with this Autumn Harvest Quiche, a hearty and flavorful dish packed with butternut squash, mushrooms, leeks, bacon, and fragrant sage. Baked inside a foolproof, flaky butter crust with a rich custard and melted cheese, it is the ultimate comfort food for fall.
Prep Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes
Servings: 8
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Video

Ingredients
 

For the pastry:

  • 1 ¾ cups (235 grams) all-purpose/plain flour
  • ⅔ cup (160 grams) unsalted butter, cut into small pieces, kept cold
  • Small pinch of salt
  • 1 to 3 tablespoons cold water

For the Filling:

  • 3 slices bacon, cut into bite-size pieces
  • 1 ounce (28 grams) mushrooms, cut into bite-size pieces
  • 1 leek, white part only cleaned and cut into small pieces
  • 1 tablespoon fresh sage, chopped
  • ½. cup (65 grams) butternut squash, cut into small cubes
  • 4 large eggs
  • ¼ cup (59 ml) whole milk
  • Small pinch nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ (25 grams) cheddar cheese grated
  • Parmesan cheese, freshly grated
  • Dried beans/peas or uncooked rice, for baking the crust

Instructions
 

  • Preheat oven to 400 °F/200 °C with the rack in the center of the oven. Grease a 9-inch (23 cm) round quiche/tart pan preferably with a removable bottom.

Make the Pastry in the Food Processor:

  • Add the flour, butter and salt. Pulse until you get the texture of fine breadcrumbs. Add 1 tablespoon of cold water. Pulse a few times until you start to see the dough come together, adding a little water as needed. Remove the lid and grab a little dough, if it holds together (without being sticky) it is done. If It crumbles pulse more adding small amounts of water. Test again using the squeeze test.

Make the Pastry by Hand:

  • Add the flour, butter and salt to a large bowl. Using your fingertips (or a pastry cutter) rub the butter and flour until it resembles breadcrumbs. Add a little of the water and mix using a fork until the it starts to come together and holds together when pressed in your hand. You may not need all of the water.
  • Pour the dough onto a lightly floured surface and form into a flat disk. Wrap in plastic wrap and refrigerate 30 minutes. .

Cook the Filling:

  • To a sauté/frying pan, cook the bacon over medium heat. Drain and set aside. Keep bacon fat in pan.
  • Return the pan over medium heat and add the mushrooms and squash, and cook until they start to soften. Add the leek and cook until the squash is tender when pierced with a fork, do not brown. Stir in the sage, salt and pepper. Turn off the heat and set aside. 

Mix the Custard:

  • To a mixing bowl add the eggs and milk, whisk until combined. Add the nutmeg, salt, pepper and whisk until combined.
  • Add the bacon, leeks, mushrooms and butternut squash to the milk and eggs and mix well. Stir in the cheddar cheese. Set aside.

Blind Bake the Crust:

  • Remove the pastry from the refrigerator and roll out onto a lightly floured surface, larger than the quiche pan.
  • Roll the pastry over your rolling pin and lift it into the pan, pressing it firmly into the bottom and up the sides. Leave a slight overhang to account for natural shrinkage during baking. Press out any cracks with your fingers.
  • Place the tart pan on a large baking sheet for easy handling. Lightly line the crust with a sheet of parchment paper and fill the center with dried beans, peas, or uncooked rice to weigh it down.
  • Bake the crust for 10 minutes. Remove from the oven, carefully lift out the parchment paper and beans, and return the bare crust to the oven for 5 more minutes.
  • Remove from the oven and let cool for a couple of minutes. Turn your oven temperature down to 350°F/180°C.

Assemble and Bake:

  • Pour the filling mixture into the warm crust, using a fork to make sure the vegetables are evenly distributed. Top with an even layer of freshly grated Parmesan cheese.
  • Bake for about 30 minutes, or until the custard is set and the top is slightly golden brown.
  • Remove from the oven and allow to cool for 10 minutes on a wire rack before removing the outer ring of the pan, slicing, and serving.

Notes

 

 
Serving: 1, Calories: 365kcal, Carbohydrates: 23g, Protein: 12g, Fat: 24g, Cholesterol: 133mg, Sodium: 340mg
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