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–+ servings

Mini Butternut Squash, Bacon & Cheddar Quiches

These Mini Butternut Squash, Bacon & Cheddar Quiches are perfect for meal prep, lunchboxes and family picnics! Made with buttery shortcrust pastry, sweet roasted Irish butternut squash, crispy bacon, mature cheddar and a creamy egg filling, they're delicious served warm or cold.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Lunch, Snack
Servings 12

Equipment

Ingredients
  

  • 1 × 320g sheet ready-rolled shortcrust pastry
  • 5 large eggs
  • ½ butternut squash peeled, diced, 300g approx
  • 50 g unsmoked bacon lardons
  • 100 g mature cheddar grated
  • 100 g cottage cheese or thick Greek yoghurt
  • 50 g baby spinach finely chopped, optional
  • Salt and freshly ground black pepper

Instructions
 

  • Cook the bacon lardons on a frying pan until cooked through, 5 minutes, leave to cool.
  • Preheat the oven to 180ºc fan. Peel and finely dice the butternut squash, add oil and salt and roast for 30 minutes until tender.
  • Lightly grease a 12-hole muffin tin.
  • Unroll the shortcrust pastry, roll to make it slightly bigger and cut out 12 circles, approximately 10cm in diameter, rerolling the trimmings as needed.
  • Gently press the pastry circles into the muffin tin, making sure they fit snugly.
  • In a large bowl, whisk or blend together the eggs and cottage cheese or yoghurt. Season with salt and pepper.
  • Divide the roasted butternut squash, chopped spinach and bacon bits between the pastry cases.
  • Carefully pour the egg mixture into each pastry case, filling just below the rim. Sprinkle the cheddar cheese over the tops.
  • Bake for 25–30 minutes, until the pastry is golden and the filling is completely set.
  • Allow to cool in the tin for 5–10 minutes before carefully removing.
  • Fridge: Allow the quiches to cool completely, then store in an airtight container in the fridge for up to 3 days.
  • Freezer: Freeze the cooked and cooled mini quiches in a single layer before transferring to a freezer-safe container or reusable food bag. Freeze for up to 2 months.
  • Defrosting & Reheating: Defrost overnight in the fridge. Reheat in the oven or air fryer at 160°C until piping hot throughout. This will help crisp up the pastry again.
  • Lunchbox Tip: These are delicious cold, making them perfect for school lunches. Pack chilled with an ice pack to keep them cool until lunchtime.
  • Meal Prep Tip: Roast the butternut squash while preparing the soup, then set aside 300g for the quiches. It's a great way to save time and make the most of your ingredients.
Keyword Eggs, Lunch Box, Quiche
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