Butternut squash quiche with pears and rosemary


Winter is here and this season is also synonymous for less abundance in fresh fruit and vegetables. I have to admit that winter is not my favorite season and, very often at the end of it, the beginning of spring is very welcome. Probably not just for me.

One of the main winter vegetables you can find everywhere right now is the pumpkin. And just because we don’t have that many vegetables in winter it doesn’t mean that cooking has to be boring. Instead, let’s get a bit creative with the winter squash and make a quiche with it. This should be a nice alternative to the traditional albeit delicious and comforting soups or purees.  


Butternut squash quiche with pears and rosemary

requires one 12 inch (30 cm) tart pan


  • 2.2 lb (1kg) prepared butternut squash (skin and seeds removed), cut into chunks and steamed
  • 3/4 heaping teaspoon salt
  • 2 teaspoons mustard
  • 3 tablespoons unsweetened soy yogurt
  • juice from 1/2 orange
  • 1/4 teaspoon finely chopped fresh rosemary
  • 2 teaspoon fresh or dried marjoram
  • pinch cayenne pepper
  • drizzle olive oil
  • 3 medium potatos, cooked
  • 2 ripe pears
  • vegan puff pastry dough for a 12 inch mold

Note: You can use any other winter squash or a mix of  different ones if you like. Also, if you can’t find vegan puff pastry, you can replace it with pizza dough or the crust recipe from the leek and tomato quiche from one of my previous posts. 


  1. Preheat the oven at 400° F (200° C).
  2. Place the steamed butternut squash, the salt, mustard, soy yogurt, orange juice, rosemary, marjoram, cayenne pepper and olive oil in a blender and process until smooth. Adjust the seasoning with salt if needed.
  3. Slice the cooked potatos very thinly, if possible on a mandoline- slicer. 
  4. Slice the pears thinly, also if possible on a mandoline- slicer.
  5. Grease the mold with a little bit of olive oil and line with the dough. Form a rim with the dough.
  6. Assemble the quiche by first laying out a layer of the sliced potatos, sprinkle with salt. Top the potato layer with the sliced pears and finish with the prepared squash mixture.
  7. Bake for about 30 minutes at 400° F (200° C) or until the dough is golden brown.
Bon appetit