Butternut Squash Quiche is a wonderful mix of creamy, cheesy goodness and the natural sweetness of roasted butternut squash. It’s a colorful and inviting dish with a flaky crust, tender squash cubes, and a smooth egg filling that all come together in a comforting bite. The subtle flavors make it a perfect choice for breakfast, lunch, or even dinner.
I love making this quiche when I want something a little different but still easy to prepare. Roasting the butternut squash beforehand brings out its sweetness, which pairs so nicely with a touch of nutmeg or thyme in the egg mixture. I always find that sprinkling a bit of cheese on top before baking gives it a little golden crunch that everyone seems to enjoy.
One of my favorite ways to serve this quiche is with a simple green salad on the side for lunch or brunch. It feels special but doesn’t need a lot of fuss, which is perfect for weekends or casual gatherings. Plus, it reheats really well, so I often make a big batch to enjoy over a couple of days. It’s comforting, filling, and makes the kitchen smell like home.
Key Ingredients & Substitutions
Butternut Squash: Roasting the squash brings out its natural sweetness and soft texture. If you don’t have butternut squash, try kabocha or acorn squash for a similar flavor and feel.
Pie Crust: A store-bought crust works fine for convenience, but homemade adds a lovely flaky texture. For gluten-free, look for a gluten-free pie crust or try a savory almond flour crust.
Cheese: Gruyère is my favorite for its nutty flavor, but cheddar or Swiss are great too. For a dairy-free version, a creamy plant-based cheese may work, just expect a different flavor.
Eggs and Dairy: Eggs provide structure, while cream and milk make the filling smooth and rich. You can use half-and-half or a mixture of milk and cream depending on your preference.
Herbs and Spices: Fresh thyme adds a lovely earthy note, but dried thyme or rosemary work well too. Nutmeg is optional but adds warmth and depth to the filling.
How Do You Get a Perfectly Cooked Quiche Filling?
Cooking the quiche filling just right can be tricky—it should be set but still creamy, not dry or rubbery. Here’s how I make it work:
- Mix eggs, cream, and milk well for a smooth custard.
- Pour the filling gently to avoid moving the squash or cheese.
- Bake at a moderate temperature (around 350°F/175°C) to cook evenly without browning too fast.
- Test by gently shaking the dish near the end; the edges should be set, but the center may still wobble slightly—it will finish cooking as it cools.
- Let the quiche rest for 10-15 minutes before slicing to let the filling firm up.
This way, you get a creamy, tender quiche that holds together nicely and tastes great every time.
Equipment You’ll Need
- 9-inch pie dish – I like it because it’s the perfect size for a balanced slice and fits most recipes.
- Mixing bowls – handy for whisking eggs, cream, and spices smoothly.
- Roasting sheet – best for evenly roasting the squash without mess.
- Rolling pin – makes fitting the pie crust into the dish easier and evenly thin.
- Fork – to prick the bottom of the crust and prevent bubbles.
- Oven – essential for roasting squash and baking the quiche to golden perfection.
Flavor Variations & Add-Ins
- Cheese swaps – try feta or goat cheese for tangy flavor or pepper jack for a bit of heat.
- Herb tweaks – add rosemary, sage, or basil to give a different aromatic touch.
- Veggie boost – toss in sautéed spinach, mushrooms, or caramelized onions for extra texture and flavor.
- Protein options – sprinkle cooked bacon, ham, or cooked sausage to make it heartier.
Butternut Squash Quiche
Ingredients You’ll Need:
For The Crust & Filling:
- 1 sheet of pie crust (9-inch), homemade or store-bought
- 2 cups butternut squash, peeled and diced into 1/2-inch cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup shredded cheese (Gruyère, cheddar, or Swiss)
- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1/2 cup milk
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
- 1/4 cup chopped fresh parsley or chives (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20-25 minutes to roast the squash, and around 35-45 minutes to bake the quiche. Plan for a total of about 1 hour to finish, plus 10-15 minutes to cool before serving.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it out evenly on a baking sheet. Roast for 20-25 minutes, until tender and lightly caramelized. Set aside to cool a bit.
2. Prepare the Crust and Filling:
Lower the oven temperature to 350°F (175°C). Roll out the pie crust and place it in a 9-inch pie dish. Trim the edges and crimp them nicely. Use a fork to prick the bottom so it doesn’t puff up. Sprinkle the shredded cheese evenly over the crust. In a bowl, whisk eggs, heavy cream, milk, nutmeg, thyme, salt, and pepper until smooth.
3. Assemble and Bake the Quiche:
Spread the roasted butternut squash evenly over the cheese layer. Pour the egg mixture over the squash carefully. Bake the quiche at 350°F (175°C) for 35-45 minutes. The filling should be set and the top golden brown. Let it cool for 10-15 minutes before slicing. Garnish with fresh parsley or chives if you like. Serve warm or room temperature and enjoy!
Can I Use Frozen Butternut Squash?
Yes, you can! Be sure to thaw it completely and pat it dry to avoid excess moisture in the quiche, which can make it soggy.
Can I Make This Quiche Ahead of Time?
Absolutely! You can prepare and bake the quiche a day in advance. Store it covered in the fridge and reheat gently in the oven before serving.
What’s the Best Cheese Substitute?
If you don’t have Gruyère, cheddar and Swiss are great alternatives. For a tangier twist, try feta or goat cheese, but reduce the amount since they’re stronger in flavor.
How Should I Store Leftovers?
Keep leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.