Family Favourite

Butternut Squash and Swiss Chard Mini Quiches

These seasonal mini quiches are perfect for entertaining a brunch crowd or for packing in your lunch box.


  • Muffin pan
  • Rolling pin
  • Mixing bowl
  • Whisk


  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 cup (125 mL) cold butter, cubed
  • 1 egg yolk
  • 3 Tbsp (45 mL) ice water (approx.)
  • 1 tsp (5 mL) white vinegar
  • Pinch salt
  • 2 slices bacon, chopped
  • 1/4 cup (60 mL) finely chopped onion
  • 1 cup (250 mL) chopped Swiss chard
  • 1/2 cup (125 mL) shredded Gruyère cheese
  • 1/2 cup (125 mL) finely diced cooked butternut squash
  • 4 eggs
  • 3/4 cup (175 mL) whole milk or light 5% cream
  • 2 Tbsp (30 mL) chopped fresh chives
  • 1/4 tsp (1 mL) pepper



  1. In food processor, pulse flour and butter until mixture resembles coarse crumbs. 
  2. Whisk together egg yolk, ice water, vinegar and salt; add to food processor and pulse 3 to 5 times or until mixture comes together, adding up to 1 tbsp (15 mL) more ice water if necessary. 
  3. Remove from food processor; press together to form disk and wrap in plastic wrap. Refrigerate for 30 minutes. 
  4. Preheat oven to 350°F (180°C). 
  5. On lightly floured surface, roll out dough to scant 1/8-inch (3 mm) thick round. Using 4-inch (10 cm) round cookie cutter, cut out 12 rounds (re-roll scraps once). Fit rounds into greased 12-cup muffin tin. Prick bottoms with fork and refrigerate for 30 minutes. 


  1. Meanwhile, heat skillet over medium heat; cook bacon for about 5 minutes or until crisp. Transfer to paper towel–lined plate, reserving pan drippings. 
  2. In same pan, cook onion for 2 to 3 minutes or until golden and tender; add swiss chard and cook for 3 minutes. Stir in bacon; let cool. 
  3. Sprinkle cheese evenly into pastry crusts. Top with cooked squash and Swiss chard mixture. 
  4. In bowl, whisk together eggs, milk, chives and pepper; pour over swiss chard mixture. 
  5. Bake on lower rack in oven for 25 to 30 minutes or until egg is set and pastry is golden brown.


  • Use a large mug, bowl or plastic container to cut the pastry into rounds.
  • If you are short on time, you can use store bought pie crust.