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Butternut Squash, Grape Tomatoes, and Feta Cheese Quiche Cups

I just opened up an Evite that reminded me of how long it has been since I finished High School – 15 years.

Can’t believe it. 15-year Reunion in August.

In those 15 years I went to college, I worked, I moved, I got an MBA, I worked, I got married, I worked, had a baby girl, and…well…isn’t that enough to brag about when I see my old classmates?

Few days before my high school graduation I went to celebrate at a French restaurant in downtown Chicago. I ordered a quiche that cost $12. The quiche was the size of my thumb. And it was 12 bucks. 12 bucks in 1996… you do the Math.

BUT it was worth it! Oh my goodness, this quiche was just plain amazing; tomatoes, goat cheese, chives – all tucked into a piece of white toasted bread.

I wanted to have one more, but all I had was $20 to spend. My glass of water and the bite-size quiche was all I could afford.

These quiche cups I’ve made for you today are my version of what I had all those years ago. When I first tried to make these, I could not figure out the bread; that is, I could not figure out how to fit it into the cupcake tin. Thank you, Google, for spilling the beans; flatten the bread with a rolling pin!

Butternut Squash, Grape Tomatoes, and Feta Cheese Quiche Cups

Katerina | Diethood
Butternut Squash, Grape Tomatoes, and Feta Cheese Quiche Cups
Servings : 12 Yields
Prep Time 15 mins
Cook Time 30 mins
Resting Time 10 mins
Total Time 45 mins


  • olive oil
  • 2 cups chopped butternut squash
  • 12 slices white bread crusts removed
  • 12 grape tomatoes halved
  • 1/2 cup half-and-half
  • 1 large egg
  • 1/2 cup crumbled feta cheese
  • 1 tablespoon fresh chopped basil
  • salt and pepper to taste


  • Preheat oven to 400.
  • Toss the butternut squash with some olive oil and spread it onto a baking sheet.
  • Bake for 15 minutes.
  • Flatten the bread slices with a rolling pin and tuck each slice into a cupcake tin that’s been coated with cooking spray.
  • In a medium-sized bowl combine the half-and-half, egg, feta cheese, basil, salt and pepper; whisk until well combined. Set aside.
  • When the squash is done, mix it together with the tomatoes.
  • Spoon the squash mixture into the the bread cups.
  • Spoon the cheese mixture over the squash and tomatoes.
  • Bake for 15 minutes. If you like it crunchier, let it sit in for another 2 minutes.
  • Remove from the oven and let cool for 10 minutes before removing the quiche.
  • Save


WW Freestyle SmartPoints: 4


Calories: 114 kcal | Carbohydrates: 16 g | Protein: 4 g | Fat: 3 g | Saturated Fat: 1 g | Cholesterol: 22 mg | Sodium: 203 mg | Potassium: 173 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 2705 IU | Vitamin C: 7.3 mg | Calcium: 121 mg | Iron: 1.2 mg | Net Carbs: 15 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Appetizer
Cuisine: Italian
Keyword: appetizers, butternut squash, sandwiches
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82 comments on “Butternut Squash, Grape Tomatoes, and Feta Cheese Quiche Cups”

  1. I don’t know about the $12 quiche you had at the time, but those quiche cups look amazing!! They are cute, tempting, and so tasty-looking… I just wish I could have one (or two) right away!

  2. Look how cute these are! Love love anything butternut squash:-) Congrats on these pretty little things making it on the foodbuzz top 9!
    Hugs, Terra

  3. Avatar photo
    The Harried Cook

    These look so pretty & elegant! I would pay to eat these 🙂 I bet these tasted awesome… Thanks for sharing that great tip about flattening the bread… Makes perfect sense now 🙂 Thanks for sharing! Don’t forget to brag about all the awesome food you make, and the wonderful blog you have with readers (like me) from all over the world!

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