This flavorful quiche will have everyone coming back for seconds. Plus, it’s a great way to get in a few extra veggies at breakfast, lunch, or dinner.

Ingredients

1. 9 in. Pie Crust
2. 1 Butternut Squash, Peeled, Sliced, and Roasted.
3. 1 Leek, Roasted
4. Olive Oil for roasting
5. Cheese of your choosing, in this case I used Sage Derby.
6. 4 Eggs
7. 2 C Milk
8. S&P to taste

Instructions

1. Pre-heat oven to 425° F.
2. Peel, and slice the butternut squash. I found 1/8th in. slices to be ideal.
3. Thoroughly wash the leek. Trim off any tough ends. Slice in half and dry.
4. Drizzle olive oil over leek and butternut squash, tossing to evenly coat. Season to taste with salt and pepper. Toss half way through roasting.
5. While the butternut squash and the leek are roasting, roll out the crust.
6. Place crust in pie dish, crimping the edges, and piercing the bottom with a for several times. Line the inside of the crust with parchment paper and place in pie weights.
7. Once the butternut squash comes out of the oven, reduce the heat to 400° F. Place one rack as low as possible in the oven and par-bake the crust for 10 minutes.
8. While the crust is par-baking, whisk the eggs, adding the milk and whisking until fully combined.
9. After the 10 minutes is up, remove the crust from the oven and reduce the temperature to 375° F.
10. Place the leeks, butternut squash and cheese in the crust. Consider making a pretty design. Next, pour the egg and milk mixture over the pie.
11. Bake the quiche for ~25 minutes, or until browned and set.
12. Remove the quiche from the oven, allow to cool, and enjoy!