Autumn is one of the best seasons for fresh produce, and my Autumn Harvest Quiche makes the most of it. With mushrooms, leeks, butternut squash, crispy bacon, and fragrant sage baked in a flaky butter crust, it’s hearty, flavorful, and the kind of dish you’ll want to make on repeat.
Quiche is a lot like pizza—when it’s good, you can enjoy it cold, warm, or at room temperature. It’s also incredibly versatile, working equally well as an appetizer or a main course.
I first shared this fall quiche recipe back in 2015. The recipe itself hasn’t changed—it’s still the same delicious quiche—but I’ve updated the text and added a few extra tips.
Ingredients
- All-purpose/plain flour
- Butter
- Salt
- Cold water
- Bacon
- Mushrooms
- Leek
- Fresh sage
- Butternut squash
- Large eggs
- Whole milk
- Nutmeg
- Black pepper
- Cheddar cheese
- Parmesan cheese
Easy quiche crust
I’m using my foolproof pie shell/crust—the same one I use for my Minced Beef and Onion Pies and Steak and Ale Pie. It’s flaky, buttery, and comes out perfect every time. Plus, it’s very versatile: I use it not just for quiche, but for many of my other recipes as well.
Make ahead quiche dough
This dough can be made a day or two in advance. It can also be wrapped and frozen for up to a month. Leftover dough can be stored in the freezer as well. Before using, be sure to thaw it completely in the refrigerator.
Quiche filling
I love a loaded quiche, and this one bursts with seasonal vegetables. For extra flavor—and because it’s always a hit—I added bacon. You can also toss in sweet potatoes, Brussels sprouts, or any of your favorite seasonal veggies.
Nutmeg in quiche
Just a pinch of nutmeg in quiche is a subtle but powerful flavor enhancer. It adds warmth and depth, giving the custard a cozy, slightly sweet-spicy undertone that complements eggs, cream, and cheese. It also helps balance the richness of the creamy, buttery custard without overpowering it. A little goes a long way—too much nutmeg can quickly dominate the delicate flavors.
Cheese in Quiche
For me, cheese in quiche is non-negotiable. I like a good, sharp cheddar or Gruyère—something with real flavor (bland Swiss just won’t do). I also added a sprinkle of grated Parmesan cheese on the top for a little contrast and to form a nice, brown crust. Creamy goat cheese is another tasty option, but I do think a layer of cheese on top is important—it helps the quiche develop that beautiful, golden-brown finish.
Blind Baking Quiche Crust
I always blind bake (which is just par-baking) my savory and sweet crusts. This is simply partially baking a pie or quiche crust without the filling that is weighted with a baking weight or dried beans.I prefer to do this because the bottom of the pastry can sometimes be raw when baked with a wet filling like this.
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.
Tips for making the best quiche
- Use quality cheese – A flavorful cheese like sharp cheddar, Gruyère, or a bit of Parmesan makes a big difference. Avoid bland options.
- Prepare the filling ingredients – Before you pour the egg mixture into the pie crust, add and arrange your chosen ingredients— in this case bacon, leeks, mushrooms, squash and cheese—evenly across the bottom. This layer is especially helpful, creating a barrier between the crust and the filling to prevent sogginess and help the custard adhere.
- Blind bake the crust – Partially baking the pie crust before adding the filling helps prevent a soggy bottom and ensures a crisp, golden base.
- Don’t overfill – Keep the ratio of custard to fillings balanced so the quiche sets properly.
- Season the custard – A pinch of salt, pepper, and a hint of nutmeg adds depth to the creamy filling.
- Use a cold crust – Start with cold butter in the pastry for a flaky, tender base.
- Bake until just set – The quiche will continue to cook slightly after being removed from the oven; avoid overbaking for a creamy texture.
- Let it rest – Allow it to cool a bit before slicing so it holds its shape beautifully.
Prepping quiche ingredients
Keep three things in mind. First, cook any vegetables with high water content—like zucchini, peppers, or mushrooms—beforehand, or they’ll release moisture and make the frittata soggy. Second, avoid ingredients that are hard to dry out, such as fresh tomatoes. Finally, cook raw ingredients like onions, potatoes, bacon, or sausage before adding them to the eggs, since the frittata doesn’t bake long enough for these to fully cook through
Making quiche in a frying pan or skillet
You can make quiche in a pan or skillet, and it’s actually a great option if you want a quicker, more rustic version without a traditional pie crust. Here’s how it works:
- Crustless quiche: Simply grease a heavy, oven-safe skillet and add your fillings, then pour in the egg and cream mixture. Bake or cook gently on the stovetop until set—essentially, it’s just like a frittata, with a creamy custard base instead of being mostly eggs. You can read more about this in my Ricotta and Spinach Frittata post.
- With a skillet “crust”: You can use puff pastry, phyllo, or even a layer of hash browns as a base in the skillet before adding the fillings and custard.
- Cooking tips: Use a skillet that can go from stovetop to oven (like cast iron). Start on the stove over low heat to gently cook the bottom, then finish in the oven under a broiler or at moderate heat to set the top and get a golden finish.
- Portion control: Skillet quiches are perfect for smaller servings or individual portions—just adjust cooking time depending on thickness.
Best way to remove quiche or tart from removable bottom pan
The easiest method I’ve found is to set a flat plate (the same size as your quiche) on top of an upside-down bowl. Place the pan with the quiche on the plate, then gently slide the outer ring of the pan down and away from the crust. See picture above.
Travel friendly quiche
This quiche is perfect for taking a slice—or two—on the go. The day after I made it, I went on an overnight trip. Knowing my hotel room had a fridge, I brought a slice of quiche and a salad, giving me a delicious dinner without having to order room service.
More quiche recipes
If you’re a fan of versatile, comforting dishes, quiche is a must-try. Whether you’re craving a classic combination or something with a unique twist, there’s a quiche recipe here for every palate. Explore these flavorful options to find your new favorite:
- Pear and Goat Cheese: A delightful blend of sweet pears and tangy goat cheese, perfect for brunch or a light dinner.
- King Charles Coronation: Inspired by the official coronation menu, this quiche features spinach, broad beans, and tarragon in a flaky crust.
- Potato and Vegetable: A hearty combination of sweet and purple potatoes, leeks, and fennel, layered in a buttery crust.
If you’ve made my Autumn Harvest Quiche, please leave a star rating in the recipe card. You can also leave a comment or ask a question below.
Prep Time
35 minutes
Cook Time
30 minutes
Total Time
1 hour 5 minutes
Ingredients
For the pastry:
- 1 ¾ cups (235 grams) all-purpose/plain flour
- ⅔ cup (160 grams) unsalted butter, cut into small pieces, kept cold
- Small pinch of salt
- 1 to 3 tablespoons cold water
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
- 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/peas or uncooked rice (for baking the crust)
Instructions
- Preheat oven to 400 °F/200 °C with the rack in the center of the oven. Grease a 9-inch (23 cm) round quiche/tart pan preferably with a removable bottom.
- To make the pastry in a food processor: Add the flour, butter and salt. Pulse until you get the texture of fine breadcrumbs. Add 1 tablespoon of cold water. Pulse a few times until you start to see the dough come together, adding a little water as needed. Remove the lid and grab a little dough, if it holds together (without being sticky) it is done. If It crumbles pulse more adding small amounts of water. Test again using the squeeze test.
- 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. Add a little of 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.
- Pour the dough onto a lightly floured surface and form into a flat disk. Wrap in plastic wrap and refrigerate 30 minutes. .
For the filling:
- To a sauté/frying pan, cook the bacon over medium heat. Drain and set aside. Keep bacon fat in pan.
- Return the pan over medium heat and add the mushrooms and squash, and cook until they start to soften. Add the leek and cook until the squash is tender when pierced with a fork, do not brown. Stir in the sage, salt and pepper. Turn off the heat and set aside.
- 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.
- Remove the pastry from the refrigerator and roll out onto a lightly floured surface, larger than the quiche pan.
- Roll the pastry over the rolling pin and lift into the pan. Pressing the bottom firmly and up the sides. Make the pastry slightly higher than the pan (don’t pull) to allow for it shrinking slightly during baking. Don’t worry if the pastry cracks, you just want a nice even crust. Use your fingers to press out any cracks. Keep any extra dough in case you need to make patches.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.
- Place the tart pan on a large baking sheet/tray or cookie sheet. This helps with moving it in and out of the oven, especially if you’re using one with a removable bottom.
- Lightly place a sheet of parchment paper inside and over the edges of the crust. Fill the center with dried beans/peas or uncooked rice.
- Bake the crust for 10 minutes. This is to ‘blind bake’ the crust (without filling) to help the cooking process of the bottom of the crust so it is not raw when baking with filling. The dried beans are to weigh the bottom down so it doesn’t puff.
- After 10 minutes, remove the crust from the oven and remove the parchment paper and beans/peas or rice.
- Return the crust back to the oven for 5 more minutes. Remove from the oven.
- Allow the crust to cool for a couple of minutes. Turn the oven down to 350°F/180°C. Lowering the temperature allows the filling to cook evenly without overcooking the crust.
- Mix the bacon into the leeks, mushrooms and butternut squash. Sprinkle evenly onto the bottom of the crust. Top those with an even layer of cheddar cheese. This is provides a barrier and helps prevent the liquid from making the crust soggy Pour over the egg mixture and use a fork to lightly make sure the vegetables are evenly distributed. Top with an even layer of grated Parmesan cheese.
- Bake for about 30 minutes, or until set and slightly golden brown. Time will depend on your oven. Remove and allow to cool for 10 minutes on a wire rack before removing from the pan and slicing. See my handy way of removing quiche and tarts from a removable bottom pan in the photos and description above and in the video.
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 is a professionally trained chef based in California who channels her passion for cooking into thoughtfully crafted recipes. Her culinary creations are inspired by her English heritage as well as her favorite global cuisines, including Indian and Italian. Connect with her on Facebook, Pinterest, and Instagram for more delicious inspiration. More About Janette…
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