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Autumn is one of the best times of year for produce and my Autumn Harvest Quiche takes full advantage of these seasonal ingredients. A delicious combination of mushrooms, leeks, butternut squash, bacon, and sage, this will be your new favorite quiche.

A slice of quiche on a serving spatula

Quiche is like pizza: if it’s good, you can enjoy it cold, warm, or room temperature. It is also versatile in that it can be an appetizer/starter or a main dish.

I first posted this fall quiche idea back in 2015. It’s the same great recipe, with just a little text and information update.

An overhead view of a quiche cooling on a wire rack

Quiche Crust

I am using my foolproof pie crust that I used for my Minced Beef and Onion Pies and Steak and Ale Pie. It’s flaky, buttery, and comes out perfect every time. It’s a very versatile pastry too. As I mentioned, I use this pastry for my savory pies, but this time, it’s not only used for the quiche here, I also use it for many more of my recipes.

For me, the crust is just as important as the quiche filling. You can add pretty much any of your favorite vegetables to quiche, depending on the season. It’s a great way to use up leftover cooked vegetables.

A closeup of a vegetable quiche topped with a sage leaf in the center

Quiche Filling

I love a loaded quiche and this one is filled with seasonal veggies. For extra flavor (and everyone’s favorite), I added bacon. You can also add sweet potatoes, Brussels sprouts, or any of your favorite seasonal vegetables.

Cheese in Quiche

This is a non-negotiable for me. I like a good, sharp cheddar cheese or Gruyère. Something that I can taste (I wouldn’t use a bland Swiss cheese). In this, I added Parmesan cheese for a contrast of cheese flavor. Creamy goat cheese is a tasty option, but I do think topping with cheese is an important addition to help the top get lovely and golden brown.

Blind Baking Quiche Crust

I always blind bake my savory and sweet crusts. This is simply partially baking a pie or quiche crust without the filling. I prefer to do this because the bottom of the pastry can sometimes be raw when baked with the filling.

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.

Quiche On-the-Go

This is a nice quiche idea for taking a slice or two on the go. The day after I made the quiche, I went on an overnight trip. Since I knew there would be a fridge in my hotel room, I brought a slice of quiche and a salad. I knew that I had a delicious dinner without having to order room service.

If you are looking for other quiche ideas, I have a recipe for a potato and vegetable quiche that is not only stunning, but delicious too!

If you’ve made my Autumn Harvest Quiche, please leave a star rating and review in the recipe. You can also write a comment or ask a question below.

Yield: 8

Autumn Harvest Quiche

Autumn harvest quiche - Buttery, flaky crust with a mushroom, bacon, butternut squash, leek and sage filling.

Autumn harvest quiche with mushrooms, leeks, butternut squash, bacon and sage. 

Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes

Ingredients

For the pastry:

  • 1 ½ cups (225 grams) all purpose/plain flour, plus more for rolling out pastry
  • ½ cup/8 tablespoons (113 grams) unsalted butter, cubed and kept cold until ready to use
  • Small pinch of salt
  • ¼ cup (59 ml) cold water * see note

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 and boiled for 5 minutes
  • 4 large eggs
  • ¼ cup (59 ml) whole milk
  • Small pinch nutmeg
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup (25 grams) cheddar cheese grated
  • Parmesan cheese, freshly grated
  • Dried beans (for baking the crust)

Instructions

  1. Preheat oven to 375 °F/190 °C.
  2. To make the pastry in a food processor: Add the flour, butter and salt. Pulse until you get the texture of fine breadcrumbs. With the processor running, slowly drizzle in just enough cold water until it starts to form a ball and immediately stop.
  3. To 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. Drizzle in 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.
  4. Remove the dough and knead a little on a floured board until smooth.
  5. Wrap in plastic wrap and refrigerate 30 minutes.

For the filling:

  1. To a sauté/frying pan, cook the bacon over medium heat. Drain and set aside. Keep bacon fat in pan.
  2. Heat the bacon fat over medium heat and add the mushrooms and leek. Cook until softened. Stir in the sage, butternut squash and a small pinch of salt and pepper. Turn off the heat and set aside.

    3. 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.

  3. Remove the pastry from the refrigerator and roll out onto a floured surface, larger than the quiche pan. Remove the pastry from the refrigerator and roll out onto a floured surface, larger than the quiche pan.
  4. Roll the pastry over the rolling pin and lift into a 9-inch (23 cm) round tart pan pressing the bottom firmly and the sides allowing the pastry to hang over the sides. Do not stretch dough. Stretching the dough will cause it to shrink when baked
  5. Cover the pastry in parchment paper and fill the center with dried beans or uncooked rice. This weighs down the pastry and prevents the bottom from puffing too much.
  6. Bake the crust for 10 minutes. Remove the crust from the oven and remove the foil and beans or rice.
  7. Remove the excess crust from over the edges to make it look pretty.
  8. Return the crust back to the oven for 5 more minutes until it starts to brown. Remove from the oven.
  9. Allow the crust to cool for a couple of minutes then pour in the egg mixture almost to the top. Top with grated Parmesan cheese.
  10. Bake for 20-25 minutes or until set and golden brown.

Notes

* You may not use all of this. Just use enough until the dough comes together.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 277Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 133mgSodium 234mgCarbohydrates 22gFiber 1gSugar 1gProtein 9g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Dinner Ideas