Butternut Squash Quiche

Butternut Squash Quiche is a cozy, flavorful twist on classic quiche, featuring sweet roasted butternut squash, savory cheese, and a creamy egg custard all baked in a flaky pie crust. It’s perfect for brunch, lunch, or a light dinner and makes a beautiful addition to any holiday or weekend breakfast spread.

Why You’ll Love This Recipe

You’ll love this Butternut Squash Quiche because it’s warm, comforting, and easy to make ahead. The roasted squash adds natural sweetness and pairs perfectly with creamy cheese and fresh herbs. It’s a delicious way to enjoy seasonal squash and is just as tasty served warm or at room temperature.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Pie crust (store-bought or homemade)
• Butternut squash, peeled and diced
• Olive oil
• Salt
• Black pepper
• Eggs
• Whole milk or half-and-half
• Shredded Gruyère, Swiss, or cheddar cheese
• Fresh spinach or kale, chopped (optional)
• Fresh thyme, sage, or chives, chopped (optional)

Directions

1. Preheat oven to 400°F (200°C). Place the pie crust in a 9-inch pie dish and set aside.
2. On a baking sheet, toss diced butternut squash with olive oil, salt, and pepper. Roast for 20–25 minutes, or until tender and lightly caramelized.
3. Reduce oven temperature to 375°F (190°C).
4. In a large bowl, whisk together the eggs and milk or half-and-half. Stir in shredded cheese, roasted squash, and any chopped greens or herbs if using.
5. Pour the mixture into the prepared pie crust.
6. Bake for 35–40 minutes, or until the center is set and the top is lightly golden.
7. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

Servings and timing

This recipe serves about 6 people and takes about 15 minutes to prep, 25 minutes to roast the squash, and 35–40 minutes to bake.

Variations

• Use feta or goat cheese instead of Gruyère for a tangy twist.
• Add cooked bacon or sausage for extra protein.
• Try caramelized onions or roasted red peppers for more flavor.
• Make it crustless for a lower-carb option — just pour the filling into a greased pie dish.

Storage/Reheating

Store leftover Butternut Squash Quiche in an airtight container in the refrigerator for up to 3 days. Reheat slices in the oven at 350°F (175°C) for about 10 minutes or in the microwave for 30–60 seconds until warmed through.

FAQs

Do I have to roast the butternut squash first?

Yes — roasting brings out its sweetness and ensures it cooks through properly in the quiche.

Can I make Butternut Squash Quiche ahead of time?

Absolutely! Bake it a day ahead and reheat gently before serving.

What’s the best cheese for this quiche?

Gruyère, Swiss, or sharp cheddar all work well.

Can I use frozen butternut squash?

Yes, just thaw and roast it until tender before adding it to the filling.

How do I keep the crust from getting soggy?

Blind bake the crust for 8–10 minutes before adding the filling for extra crispness.

Can I make it dairy-free?

Use your favorite dairy-free milk and cheese substitutes.

Is it good served cold?

Yes! It’s delicious warm, room temp, or chilled.

What herbs go best with butternut squash?

Thyme, sage, or chives add wonderful flavor.

Can I freeze Butternut Squash Quiche?

Yes — wrap it well and freeze for up to 2 months. Thaw overnight in the fridge and reheat.

What should I serve with this quiche?

A fresh green salad, fruit salad, or crusty bread pairs perfectly.

Conclusion

Butternut Squash Quiche is a delicious way to enjoy the sweet, nutty flavor of roasted squash in a cozy, satisfying meal. It’s easy to make, full of seasonal goodness, and perfect for brunch, lunch, or any time you’re craving a warm, savory slice. Try it once, and it’ll become a new favorite!

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