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Butternut Squash & Sage Quiche

Butternut Squash & Sage Quiche
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★★★★★

4.8 from 8 reviews

This Butternut Squash & Sage Quiche is a comforting and flavorful fall dish featuring roasted butternut squash, aromatic fresh sage, and a creamy custard baked in a flaky pie crust. The quiche combines sweet, savory, and earthy notes with a rich texture from Gruyère cheese, making it perfect for brunch, lunch, or dinner during cooler months.

Ingredients

Scale

Pie Crust

  • 1 unbaked 9-inch pie crust (store-bought or homemade)

Roasted Butternut Squash

  • 2 cups butternut squash, peeled and diced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Sautéed Onions and Sage

  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)

Custard Mixture

  • 4 large eggs
  • 1 cup whole milk
  • ½ cup heavy cream
  • ¼ teaspoon ground nutmeg (optional)
  • Salt and pepper to taste

Cheese

  • 1 cup shredded Gruyère or Swiss cheese

Instructions

  1. Preheat Oven and Roast Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 20–25 minutes until the squash is tender and lightly browned. Remove from oven and let cool slightly.
  2. Prepare Sautéed Onions and Sage: Reduce oven temperature to 375°F (190°C). In a skillet, melt butter over medium heat. Add the finely chopped onion and sauté for 5–7 minutes until softened and translucent. Stir in the chopped sage and cook for another minute. Remove from heat.
  3. Make the Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, ground nutmeg (if using), salt, and pepper until fully combined.
  4. Assemble the Quiche: Place the pie crust in a 9-inch pie dish. Sprinkle half of the shredded cheese evenly over the bottom of the crust. Layer the roasted butternut squash and sautéed onions with sage over the cheese. Pour the egg custard mixture gently on top, then sprinkle the remaining cheese evenly over the surface.
  5. Bake the Quiche: Bake in the preheated 375°F (190°C) oven for 35–40 minutes, or until the center is set and the top is golden brown. The custard should no longer be jiggly when gently shaken.
  6. Cool and Serve: Allow the quiche to cool for at least 10 minutes to let the custard fully set. Slice and serve warm or at room temperature. Garnish with fresh sage leaves if desired.

Notes

  • For a flakier crust, consider blind baking the pie crust for 8-10 minutes before assembling the quiche.
  • You can prepare the roasted squash and sautéed onions a day ahead and refrigerate to save time on baking day.
  • Substitute Gruyère with Swiss, aged cheddar, or fontina for different flavor profiles.
  • For a gluten-free option, use a gluten-free pie crust or try a crustless quiche variation.
  • The quiche freezes well; cool completely before wrapping tightly and freezing up to 3 months. Thaw overnight before reheating.
  • Use a serrated knife and allow the quiche to rest before slicing for clean, neat portions.

Nutrition

Keywords: Butternut squash quiche, sage quiche, fall recipes, vegetarian quiche, brunch recipe, savory pie, autumn dishes

Find it online: https://ellaeatsdaily.com/butternut-squash-and-sage-quiche/