Butternut Squash Quiche Recipe
If ever there was a cozy brunch dish that perfectly blends comfort, color, and flavor, it would be Butternut Squash Quiche. Picture a flaky pie crust cradling sweet, golden butternut squash, creamy cheeses, and just enough savory herbs to make every bite sing. Whether you’re inviting friends for a weekend breakfast or want something special for weekday lunches, this quiche brings a touch of warmth and elegance to your table every time.
Ingredients You’ll Need
One of the best things about Butternut Squash Quiche is that it comes together with a handful of approachable, wholesome ingredients. Each one plays a small but important role, building layers of flavor and making every slice memorable.
- Unbaked 9-inch pie crust: The base of your quiche, giving it that buttery, flaky bite—homemade or store-bought both work beautifully.
- Butternut squash (2 cups, peeled and diced): Roasted cubes lend sweetness, gorgeous color, and a tender, satisfying texture throughout the quiche.
- Olive oil (1 tablespoon): Keeps the squash from sticking and encourages those irresistible caramelized edges during roasting.
- Small onion, diced: Adds a delicate savory backbone, balancing the sweetness of the squash.
- Large eggs (3): The foundation of the custard, bringing everything together for perfect sliceable structure.
- Half-and-half or whole milk (1 cup): Creaminess in every bite—use half-and-half for extra richness, milk for a lighter touch.
- Shredded Gruyère or Swiss cheese (1/2 cup): Melts silky-smooth, giving you that classic French quiche flavor and satisfying pull.
- Crumbled feta cheese (1/2 cup): Punches up the flavor with a tangy, salty counterpoint—feel free to swap in goat cheese if you’re a fan.
- Dried thyme (1/2 teaspoon): Earthy and aromatic, this herb gives a subtle note of autumn that pairs so well with squash.
- Ground nutmeg (1/4 teaspoon): Just a whisper adds unbeatable warmth and depth to the whole pie.
- Salt (1/2 teaspoon): Enhances all the savory flavors—don’t skip this pinch!
- Freshly ground black pepper (1/4 teaspoon): Adds balance and a gentle kick to the custard.
- Fresh chopped parsley (for garnish): Brings a burst of color and a little fresh flavor to the final presentation.
How to Make Butternut Squash Quiche
Step 1: Roast the Butternut Squash
Start by preheating your oven to 400°F (200°C). Toss the butternut squash cubes with olive oil right on a baking sheet, making sure each piece is coated for the best caramelization. Roast for 20 to 25 minutes, or until they’re tender and the edges are just turning golden. This simple roasting step deepens the natural sweetness of the squash and gives your Butternut Squash Quiche layers of flavor you can’t get with steaming or boiling.
Step 2: Sauté the Onions
While the squash is roasting, dice up a small onion and cook it in a skillet over medium heat with a splash of olive oil if needed. You want the onions soft and fragrant, which should take about five minutes. This helps mellow their bite and lets them melt seamlessly into the quiche filling.
Step 3: Prepare the Custard
Crack three large eggs into a big mixing bowl and whisk together with your half-and-half or milk. Sprinkle in the dried thyme, nutmeg, salt, and black pepper, then whisk until everything is evenly combined. This rich custard base is where the Butternut Squash Quiche really starts to come together.
Step 4: Combine the Filling
Once your squash is roasted and onions are soft, add them directly into the custard. Gently stir in the Gruyère (or Swiss) cheese and the crumbled feta. Fold everything together carefully, making sure the cheese and vegetables are distributed throughout. This is your moment to appreciate all those wonderful colors and textures mingling!
Step 5: Assemble and Bake
Line a 9-inch pie dish with your unbaked pie crust and give the edges a little decorative crimp if you’re feeling fancy. Pour in the filling, spreading it evenly with a spatula. Pop the quiche into your oven (now set at 375°F/190°C) and bake for 35 to 40 minutes, until the center is set and the top is lightly golden brown. You’ll know it’s ready when a knife inserted near the center comes out clean.
Step 6: Cool and Garnish
Let your Butternut Squash Quiche cool for at least 10 minutes. This makes it easier to slice and gives all the flavors time to mingle. Scatter over plenty of fresh chopped parsley right before serving for vibrant color and fresh flavor.
How to Serve Butternut Squash Quiche
Garnishes
Nothing beats the look and taste of a Butternut Squash Quiche finished with a generous sprinkle of chopped fresh parsley. If you want to take it a step further, try adding a pinch of extra feta cheese on top or a tiny drizzle of good olive oil for a beautiful sheen and aromatic touch.
Side Dishes
Keep things simple and fresh with a crisp green salad tossed in a bright vinaigrette—that’s my favorite pairing. You could also serve your quiche with roasted tomatoes, a bowl of fruit, or even a simple soup like creamy tomato or bisque for a more substantial meal. The mild flavors of the quiche invite all sorts of light, vibrant sides to the table.
Creative Ways to Present
Serve your Butternut Squash Quiche on a wooden board, garnished with the chopped parsley and extra cheese. If you’re entertaining, slice the quiche into slim wedges and arrange them on a platter with edible flowers or microgreens for a lovely brunch centerpiece. You could even bake the filling in individual mini tart shells for bite-sized, party-ready treats.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), store slices of Butternut Squash Quiche in an airtight container in the fridge. It will keep well for up to three days and makes for easy lunchboxes or quick snacks the next day.
Freezing
This quiche freezes beautifully. Let it cool completely, then wrap individual slices or the whole quiche tightly in plastic wrap and a layer of foil. Freeze for up to two months. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat, place slices of Butternut Squash Quiche on a baking sheet and warm in a 325°F oven for 10 to 15 minutes, until heated through. If you’re in a hurry, you can microwave individual pieces for about a minute, but the oven ensures the crust stays perfectly crisp.
FAQs
Can I use a store-bought pie crust?
Absolutely! A good-quality store-bought crust is a total time-saver and bakes up beautifully with this Butternut Squash Quiche. Of course, if homemade pies are your thing, feel free to roll and crimp your own for even more flavor.
Can I substitute a different cheese?
Yes, you can swap out the cheese—grated cheddar, Monterey Jack, or goat cheese work well. Each brings its own twist, so use whatever you have or whatever suits your taste. The key is about 1 cup of total cheese for the perfect balance of creaminess and flavor.
How do I know when the quiche is done?
Your Butternut Squash Quiche is ready when the top is golden, the edges are puffed, and a knife or toothpick inserted in the center comes out clean. It’s okay if the very center jiggles just a little; it will firm up as it cools.
Can I make this recipe vegan?
For a vegan version, try using a plant-based pie crust, substitute a flaxseed or chickpea flour egg replacer, your favorite non-dairy milk, and vegan cheeses. The flavors of butternut squash and herbs still shine through beautifully!
Is Butternut Squash Quiche good for breakfast and dinner?
Yes! That’s the beauty of quiche—serve it in the morning with coffee and fruit, or enjoy it as a hearty lunch or light dinner alongside a green salad. Its versatility makes it a welcome addition to any meal.
Final Thoughts
This Butternut Squash Quiche has a way of sparking smiles at the table, whether you’re cooking for family, friends, or just yourself. It’s a versatile, crowd-pleasing dish that will brighten any brunch or dinner, and once you’ve made it, you’ll find yourself craving it all year round. Give it a try and savor every flavorful bite!
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Butternut Squash Quiche Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Butternut Squash Quiche is a delightful savory dish perfect for a fall brunch or any time you’re craving a comforting meal. With a buttery pie crust filled with roasted butternut squash, caramelized onions, and a blend of cheeses, this quiche is a flavorful addition to any table.
Ingredients
Pie Crust:
- 1 unbaked 9-inch pie crust
Filling:
- 2 cups butternut squash, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 large eggs
- 1 cup half-and-half or whole milk
- 1/2 cup shredded Gruyère or Swiss cheese
- 1/2 cup crumbled feta cheese
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Fresh chopped parsley for garnish
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Toss butternut squash with olive oil and roast until tender.
- Sauté Onion: Sauté diced onion until softened.
- Prepare Filling: Whisk together eggs, half-and-half, thyme, nutmeg, salt, and pepper. Stir in roasted squash, sautéed onion, cheeses.
- Assemble and Bake: Place pie crust in dish, pour in filling, and bake until set and golden.
- Serve: Let cool, garnish with parsley, and serve warm or at room temperature.
Notes
- This quiche pairs well with a simple green salad.
- Goat cheese can be used as a substitute for feta.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 4g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 140mg
