Recipe: Squash Quiche

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Recipes & more Pumpkin

A luscious, satisfying quiche that can be made ahead of time and tastes even better the next day than it does fresh out of the oven. Recipe by Regula Schneider, farmer at the Schore organic farm


Ingredients for the crust

  • 130 g butter, softened
  • 200 g flour
  • 1 egg
  • 1 tbsp white wine vinegar
  • 1 tsp salt

Ingredients for the filling

  • 400 g honeynut squash (seeded)
  • 3 tomatoes, finely diced
  • 2 onions
  • 130 g cheese
  • 250 g crème fraiche
  • 3 eggs
  • 2 tbsp chopped parsley
  • 2 tbsp chopped chives
  • Nutmeg, freshly grated
  • A bit of flour


Combine the butter, flour, egg, white wine vinegar and salt and knead into a smooth dough. Wrap in a wax wrap and allow to rest in the refrigerator for around 1 hour.

Pre-heat the oven to 220°C.

Remove the seeds from the squash (honeynut has a tender, edible skin) and coarsely grate it.

Finely dice the onions and fry them. Then add in the grated squash and the finely diced tomatoes. In the meantime, roll out the dough and line your quiche tin with it. Then, add the cheese to the squash mixture, mix well and fill the mixture into the prepared quiche tin.

Combine the crème fraiche, herbs and eggs, mix well and pour over the squash mixture.

Bake for about 40 minutes at 220°C.

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