Gorgeous Autumn - Winter Savory Pie
These are the top reasons why we adore this recipe:
- the pastry is brittle and delicious and holds the topping beautifully
- the topping is full of delicious ingredients like prosciutto, butternut squash, leek, and mushrooms
- serve for breakfast, brunch, lunch, or dinner
- perfect for cold autumn and winter days as it warms the body and soul
- perfect for hosting and gatherings
- easy to freeze or refrigerate for later
Essential ingredients
Here, you can find a bit more information about the ingredients and possible substitutes. The whole recipe is below.
Pastry—For the pastry, we will need flour, butter, water, and a pinch of salt. This crust is perfect for savory pies and quiches as it holds the topping beautifully and is brittle and delicious.
Prosciutto - baked prosciutto adds a lovely layer of saltiness and meatiness and truly elevates the dish beautifully. We used our local Lokavski pršut.
Vegetables - This recipe calls for using colorful vegetables, such as leek, butternut squash, garlic, and mushrooms. This is a lovely topping, perfect for autumn and winter.
Cheese - For flavor, use a mixture of edam and Gouda and some feta cheese. It's so good.
Egg mixture - To make the topping juicy and creamy, add a mixture of eggs, heavy cream, and sour cream.
Storing and freezing
Storing this Quiche is quick and easy. Feel free to store it in two ways.
Place the Butternut Squash Quiche with Prosciutto into an airtight container. Keep in the fridge for up to 2 days. Reheat well before serving.
Freezing this Quiche is easy. Place the pie slices (or the whole quiche) in an airtight container or freezer bag and freeze for up to two months. Before serving, defrost and reheat well in the microwave or oven.
How to make Butternut Squash Quiche with Prosciutto at home (video)
Check this quick video to master making Butternut Squash Quiche with Prosciutto at home.
Next, try these savory pie recipes
- Quiche Lorraine
- Wrinkly Cheese Pie (Guzvara)
- Spanakopita (Greek Spinach Pie)
- Puff Pastry Tomato Tart with Mozzarella
- Vegetable and Tuna Tart
- Asparagus and Ricotta Tart
Made in collaboration with Celjske mesnine d.o.o
METHOD
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Prepare the dough
Add flour to a large bowl. Add cubed cold butter and a pinch of salt. Using your fingertips, rub the mixture to get a sand-like texture. Optionally use a stand mixer to achieve that. Add cold water and knead into a smooth dough. Don’t overwork the dough. Wrap the dough in cling film or add to a freezer bag. Place in the fridge for 30 - 60 minutes.
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bake the prosciutto
Place a rack in the middle of the oven and preheat it to 210 °C / 410 °F. Line a large baking sheet with parchment paper and arrange the prosciutto slices in a single layer on top. Place in the oven and bake until golden brown, for approximately 10 - 15 minutes at 210 °C / 410 °F.
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bake butternut squash
Peel the butternut squash and remove the seeds. Cut into small cubes, approximately 2 centimeters or 1 inch. Line a baking sheet with parchment paper and arrange the squash in a single layer. Season with salt, place in the preheated oven on the middle rack, and roast for 25 - 30 minutes at 210 °C / 410 °F.
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topping
Place a skillet on medium heat and add butter. When it melts, add chopped mushrooms and cook for 5 minutes for the liquid to evaporate. Add the minced garlic, chopped leek, and thyme. Stir and cook for a minute, then transfer to a large plate. Add the roasted butternut squash and chopped baked prosciutto. Stir and set aside until needed.
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bake the pastry
Take the dough from the fridge. Dust the working surface and roll it into a 30 cm x 30 cm (12-inch x 12-inch) rectangle. Transfer it to the prepared quiche pan (26 cm x 5 cm). Prick all over with a fork and cut off any excess dough. Wrinkle the parchment paper and place it on top of the dough in the pan. Add dry beans or rice and place in the oven. Bake for 15 minutes at 200 °C or 390 °F (fan-assisted oven) or 210 °C / 410 °F. Remove the parchment paper with the beans, then bake for another 5 minutes.
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egg mixture
Beat the eggs in a large bowl. Add sour cream, heavy cream, salt, pepper, nutmeg and thyme. Beat with a whisk until combined.
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Butternut Squash Quiche with Prosciutto
Remove the baked dough from the oven. Add the squash prosciutto mixture. Arrange the shredded feta cheese and grated cheese on top. Pour the egg mixture on top and place in the oven on the middle rack. Bake for 35 - 40 minutes at 190 °C / 375 °F or until the quiche is golden and delicious. Shaking the quiche, it should still be slightly jiggly in the center. Remove from the oven, cut into slices, and serve.
