Leek & Butternut Crustless Quiche

crustless mini quiches

Grace understands (as a mother of four!) that while many of us long for the opportunity to go out with our spouses to enjoy a meal at a fancy restaurant, the reality is that many of us aren’t always able to leave our children. Picnics are a fabulous way to entertain the whole family, and with this crustless quiche, you won’t even have to worry about picking up the crumbs!


  • 1 small butternut, peeled and cubed
  • 4 leeks, cleaned and thinly sliced
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 20ml butter
  • 30ml olive oil
  • 5ml mustard powder
  • salt and pepper to season
  • 500ml grated cheese
  • 2 eggs
  • 50ml milk
  • 50ml flour
  • 5ml baking powder

1. Preheat oven to 180°C. Toss butternut in half of the olive oil, season and roast for 25 minutes or until soft and slightly charred around the edges.

2. In a medium frying pan, place the oil, butter, mustard powder, leeks and onions. Cook on a medium heat for 5 minutes, cover and cook for another 8 to 10 minutes until soft and translucent.

3. Place butternut and leeks in the base of a 26cm quiche tin and distribute evenly.

4. In a medium bowl, mix milk, eggs, flour and baking powder and mix well.

5. Pour milk mixture over butternut and leeks and tap tin to even out the liquid.

6. Cover the quiche with cheese and bake for 30 to 40 minutes until golden brown and set in the middle.

7. Serve warm from the oven with crusty bread and a salad or chilled. Keeps for up to three days in the fridge.

Enjoy your moreish crustless quiche !

Recipe courtesy Grace Stevens

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