Butternut Squash & Sage Quiche Recipe

Introduction

This Butternut Squash & Sage Quiche is a comforting and flavorful dish perfect for brunch or a light dinner. Roasted butternut squash and fragrant sage combine with creamy eggs and cheese in a flaky pie crust for a delightful seasonal treat.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 4 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• 1 cup shredded Gruyère or Swiss cheese
• ¼ teaspoon ground nutmeg (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20–25 minutes until tender and lightly browned. Let it cool slightly.
2. Step 2: Reduce the oven temperature to 375°F (190°C).
3. Step 3: In a skillet, melt butter over medium heat. Add the chopped onion and cook for 5–7 minutes until softened. Stir in the chopped sage and cook for another minute. Remove from heat.
4. Step 4: In a large bowl, whisk together eggs, milk, heavy cream, nutmeg (if using), salt, and pepper.
5. Step 5: Place the pie crust in a 9-inch pie dish. Sprinkle half of the shredded cheese evenly on the bottom of the crust.
6. Step 6: Arrange the roasted squash and sautéed onions evenly over the cheese layer.
7. Step 7: Pour the egg mixture over the filling. Top with the remaining cheese.
8. Step 8: Bake for 35–40 minutes or until the center is set and the top is golden brown.
9. Step 9: Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• For extra flavor, add a handful of cooked bacon or sautéed mushrooms to the filling.
• If you prefer a vegetarian option, omit the bacon and use vegetable broth to sauté the onions instead of butter.
• Use a mix of cheeses such as cheddar or fontina for a different taste profile.
• Fresh sage is best, but dried sage works well if fresh isn’t available—reduce the quantity to avoid overpowering the dish.

Storage

Store leftover 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 10-15 minutes or until warmed through. You can also enjoy it cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the quiche a day in advance and refrigerate it before baking. Add a few extra minutes to the baking time if baking from cold.

Can I freeze the quiche?

Quiche freezes well. Wrap it tightly in foil or plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven before serving.

Butternut Squash & Sage Quiche Recipe

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★★★★★

4.6 from 63 reviews

A savory and comforting Butternut Squash & Sage Quiche featuring roasted butternut squash, fragrant fresh sage, and creamy Gruyère cheese baked in a flaky pie crust. Perfect for brunch or a light dinner, this quiche balances sweet roasted squash with aromatic herbs and a rich egg custard filling.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 6 servings 1x
• Category: Brunch
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

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For the Crust and Filling

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 4 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• 1 cup shredded Gruyère or Swiss cheese
• ¼ teaspoon ground nutmeg (optional)

Instructions

1. Preheat and Roast Squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 20 to 25 minutes until tender and lightly browned. Set aside to cool slightly.
2. Sauté Onion and Sage: Lower the oven temperature to 375°F (190°C). In a skillet over medium heat, melt butter. Add the finely chopped onion and cook for 5 to 7 minutes until softened. Stir in the chopped fresh sage (or dried) and cook for an additional minute before removing from heat.
3. Prepare Egg Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, ground nutmeg (if using), salt, and pepper until well combined to form the custard base.
4. Assemble the Quiche: Place the pie crust into a 9-inch pie dish. Sprinkle half of the shredded Gruyère or Swiss cheese evenly over the bottom of the crust. Layer the roasted butternut squash and sautéed onions on top of the cheese. Pour the egg custard mixture evenly over the filling. Finally, top with the remaining shredded cheese.
5. Bake: Bake the assembled quiche in the preheated oven at 375°F (190°C) for 35 to 40 minutes, or until the center is set and the top is golden brown.
6. Cool and Serve: Allow the quiche to cool for at least 10 minutes before slicing to ensure it sets properly. Serve warm or at room temperature.

Notes

• Roasting the butternut squash brings out its natural sweetness and adds depth of flavor.
• Use fresh sage for more aromatic flavor, but dried sage works well in a pinch.
• Gruyère cheese melts beautifully and adds nuttiness; Swiss cheese is a good substitute.
• Letting the quiche cool slightly helps with clean slicing and enhances flavor.
• This quiche can be made a day ahead and reheated gently before serving.

Keywords: butternut squash quiche, sage quiche, savory quiche, brunch recipe, roasted squash, Gruyère cheese quiche, autumn recipes