Butternut Squash & Sage Quiche Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
