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Butternut Squash & Sage Quiche Recipe

Butternut Squash & Sage Quiche Recipe
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★★★★★

5.2 from 19 reviews

This Butternut Squash & Sage Quiche is a delightful savory pie featuring roasted butternut squash, fragrant fresh sage, and creamy Gruyère cheese custard baked to golden perfection. Perfect for brunch, lunch, or a light dinner, this quiche boasts a flaky crust filled with sweet, tender squash, caramelized onions, and a rich custard made with eggs, milk, and cream. The subtle warmth of nutmeg and the earthiness of sage complement the flavors beautifully, making it a comforting and elegant dish.

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 & Sage

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

Custard

  • 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 until evenly coated. Spread the squash in a single layer on a baking sheet and roast for 20–25 minutes until tender and slightly browned. Allow it to cool slightly before assembling the quiche.
  2. Cook Onions and Sage: Lower the oven temperature to 375°F (190°C). In a skillet over medium heat, melt the butter. Add the finely chopped onion and cook for 5 to 7 minutes, stirring occasionally, until the onions soften and become translucent. Stir in the chopped fresh sage and cook for an additional minute to release its flavors. Remove the skillet from heat.
  3. Prepare Custard Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, ground nutmeg (if using), and a pinch of salt and pepper. Mix thoroughly until the custard is smooth and well combined.
  4. Assemble the Quiche: Place the unbaked 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 onion and sage mixture over the cheese in an even layer.
  5. Pour Custard and Add Cheese: Pour the egg and cream custard mixture over the pie filling, making sure it spreads evenly. Top with the remaining shredded cheese for a golden, cheesy crust on top.
  6. Bake the Quiche: Place the quiche in the preheated oven set to 375°F (190°C) and bake for 35–40 minutes. The quiche is done when the center is set (no longer jiggly) and the top is golden brown.
  7. Cool and Serve: Remove the quiche from the oven and let it cool for at least 10 minutes. This resting time helps the custard to set properly, making slicing easier. Serve warm or at room temperature.

Notes

  • You can substitute the Gruyère cheese with Swiss cheese or any good melting cheese of your choice.
  • Fresh sage is preferred for best flavor but dried sage works in a pinch.
  • To make it gluten free, use a gluten-free pie crust.
  • The nutmeg is optional but adds a lovely warm note that complements the squash.
  • Quiche can be stored in the refrigerator and reheated gently.
  • For a vegetarian option, this recipe fits perfectly.

Nutrition

Keywords: butternut squash quiche, sage quiche, savory pie, vegetarian quiche, fall recipes, roasted squash, brunch recipe

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