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Butternut Squash Quiche

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A savory and comforting butternut squash quiche with a flaky crust, roasted squash, sautéed onions, fresh herbs, and creamy egg custard topped with melty cheese — perfect for brunch or a cozy meal.

Ingredients

Scale
  • 1 prepared 9-inch pie crust (homemade or store-bought)
  • 2 cups butternut squash, peeled and diced
  • 1 tbsp olive oil
  • 1 small yellow onion, finely chopped
  • 4 large eggs
  • 1 cup half-and-half or whole milk
  • 1/2 cup grated Gruyère, Swiss, or sharp cheddar cheese
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp chopped fresh sage or thyme (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place pie crust in a 9-inch pie dish and set aside.
  2. Toss diced butternut squash with olive oil and spread on a baking sheet. Roast for 20-25 minutes, or until tender and slightly caramelized.
  3. Meanwhile, sauté chopped onion in a small skillet over medium heat for 5-7 minutes until soft and lightly golden. Let cool slightly.
  4. In a large bowl, whisk together eggs, half-and-half, salt, pepper, and nutmeg.
  5. Spread roasted squash and sautéed onions evenly in the pie crust. Sprinkle with chopped herbs if using.
  6. Pour the egg mixture over the filling, then sprinkle cheese evenly on top.
  7. Bake for 35-40 minutes or until the center is set and the top is lightly golden. Let cool for 5-10 minutes before slicing.
  8. Serve warm or at room temperature with a simple green salad.

Notes

  • Use frozen pie crust for a quick shortcut.
  • For extra flavor, add cooked bacon or crumbled sausage to the filling.
  • Leftover quiche can be refrigerated for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/butternut-squash-quiche/