Butternut & Thyme Mini Quiches


I bought another butternut squash, this time with something concrete in mind, namely butternut quiche. This then turned into mini quiches, because I decided to make this for lunch today and freeze the majority of mini quiches for lunch at work.

As usual when I make quiche, I used my basic recipe of (shop-bought) puff pastry, milk and cream. For this version I coarsely grated the butternut squash and used finely grated Gruyère instead of the usual Edam cheese. I also used less salt and added raw cane sugar instead. The thyme seemed like a good choice to go with the butternut.


My mini tart pans (with a loose bottom) are 10 cm in diameter, and my dough was enough to line 8 pans. One roll of puff pastry dough will also fit a 24 cm tart pan.

For the filling I went on gut instinct, and I had a little left over. Again, if you use a 24 cm pan, the filling will be enough for that.


I loved how these quiches turned out. You can subtly taste the thyme, but you can also clearly make out the main ingredient, the butternut squash. The sugar enhances the taste of the butternut a little, and the Gruyère rounds it all off nicely.

These little gems are delicious hot, slightly warm, or cold. They’re perfect for a party buffet, as starters, and they make for a nice lunch meal served with a green salad.


Butternut & Thyme Mini Quiches

  • Servings: 8 x 10 cm pans or 1 x 24 cm pan
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1 roll shop-bought puff pastry
500 g butternut squash
approx. 8 thyme sprigs
1 tsp salt
2 tsp raw cane sugar
black pepper
1 egg
125 g Gruyère
butter for the tart pans

Remove skin from butternut and grate with a coarse grater. Pluck leaves from the thyme sprigs. Grate cheese with a fine grater.

Place grated butternut in a high-ish pot, add milk until half the butternut is covered, then top up with cream until butternut is just covered. Add thyme leaves, salt, sugar and a few turns of black pepper. Bring to a boil – watching carefully as the mixture is prone to boil over – and cook for about 5 minutes, stirring regularly. Reduce heat and let simmer for another 10 minutes. Leave to cool for 15 minutes.

Butter tart pan(s). Roll out puff pastry and divide into 8 squares [or leave in one piece if using a 24 cm tart pan] and line the mini tart pans. Pierce dough with a fork. Preheat oven to 200°C / 400°F (fan).

Once the butternut mixture has cooled down, quickly stir in the egg [If you do this before the mix has cooled down, the egg will cook!]. Next stir in the cheese. Divide the mixture between the tart pans, place them on a baking sheet, and bake for 25 – 30 minutes, or until the tops are nicely browned.

Serve warm or cold. [Careful – they’re really hot inside straight out of the oven!]