Butternut Squash Quiche
Butternut Squash Quiche layers roasted squash, caramelized onions, spinach, and goat cheese in a custard seasoned with thyme. Cook the onions while the squash roasts, then bake in a pie shell until set.
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Fall signals baking season and, for me, that means quiche is in regular rotation. This Butternut Squash Quiche is one of my go-to ways to get a head start on using the seasonal produce.
Butternut usually arrives in September as one of the early squash, along with spaghetti and delicata (another personal favorite). All three are easy to find at most grocery stores. Butternut is the versatile, title ingredient in my Roasted Butternut Squash Soup and Butternut Squash Mac ‘n’ Cheese, too.
Recipes often pair squash with kale, which isn’t my favorite. I use a little chopped spinach for green instead, and there’s no need to cook it first. Since it’s such a small amount, the custard absorbs the moisture without any issue. I’ve made this quiche many times, and the layering method below keeps every slice balanced.
Ingredients You’ll Need
The full ingredient list and measurements are in the recipe card below.
Butternut squash, onion, garlic, and spinach make up the veggie layers. Eggs, whole milk, thyme, salt, and pepper form the custard. Goat cheese crumbled on top adds a little tang.
Pie crust, unbaked and standard 9-inch, holds it all together. I use my Homemade Pie Crust. The recipe makes two crusts, so freeze the second for another day. An unbaked, store-bought crust works, too.
How to Make Butternut Squash Quiche
Step-by-step instructions are in the recipe card below. Here is an overview of the recipe.
Cut the squash into small, even pieces so they brown at the same time. Toss with olive oil, salt, and pepper, then roast, tossing halfway through and rotating the pan if needed. While the squash roasts, sauté the onions. Keep the heat low and give them time. You want them soft and just starting to turn golden, not burnt. Add the garlic at the last minute and cook until fragrant.
After the onions finish, whisk the custard and set the pie shell on a rimmed baking sheet. Doing this before you fill the shell means the sheet catches any spills and you can move the full quiche safely.
Now layer in the cooked ingredients. Add half the squash and half the onions to the shell, then the chopped spinach. Repeat with the remaining squash and onions. The crumbled goat cheese goes on last, so it browns and gets a little melty in the oven.
Pour the custard slowly over the filling, then press everything down gently so the custard settles around the pieces. It should come up close to the edge of the crust.
Carefully transfer the quiche to the oven and bake on the center rack for 40 to 50 minutes. Check the crust around the 40-minute mark. If the edges are darker than you’d like, cover them with foil or a silicone ring and keep baking until the center is set. Let the quiche cool for 15 minutes before slicing, so the custard firms up and the slices hold together.
Serving Suggestions & Storage
This Butternut Squash Quiche works for brunch, lunch, or a light dinner. It’s great all by itself, but a Simple Green Salad with Fresh Herbs always works when you want to add something else to the plate. For a brunch spread, Make-Ahead Breakfast Potatoes are another great pairing, and I usually have a batch in the refrigerator.
Any extra roasted squash makes an easy side dish as is. If you have enough, it also works in my mac ‘n’ cheese, since the roasting method is the same.
Once leftover slices have cooled, cover and refrigerate them for up to 4 days. I usually reheat slices gently in the microwave, or just eat them cold. I do not recommend freezing this particular quiche.
Butternut Squash Quiche
Ingredients
For Roasted Squash
- 3 cups butternut squash, cut into ½-inch pieces
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
For Caramelized Onions
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
For the Custard
- 5 large eggs
- 1 cup whole milk
- 1 teaspoon fresh thyme leaves
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
For Assembly
- 1 9-inch pie crust, unbaked
- 1 cup spinach, chopped
- 4 ounces goat cheese, crumbled
Instructions
Roast the Squash
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- If using a whole squash, peel it, remove the seeds, and cut into ½-inch pieces.
- Toss the squash with 2 tablespoons olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 30 minutes, tossing halfway through.
Caramelize the Onions
- While the squash roasts, heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the onions and sauté for about 5 minutes.
- Reduce heat to low and cook the onions for 10 more minutes, until soft and starting to caramelize. Stir in the garlic and cook until fragrant. Remove from heat and set aside.
Make the Custard
- In a large bowl, whisk the eggs, milk, thyme, salt, and pepper until smooth.
Assemble and Bake
- Place the unbaked pie shell on a rimmed baking sheet. Layer half of the roasted squash in the shell, then half of the onions. Spread the chopped spinach evenly on top.
- Add the remaining squash, then the remaining onions. Top with the crumbled goat cheese.
- Slowly pour the custard over the filling. Gently press everything down so the custard settles evenly.
- Bake on the center rack for 40 to 50 minutes, until the center is set.
- Let the quiche cool for 15 minutes before slicing.
Notes
- This recipe uses a standard 9-inch pie crust, unbaked. You can use my recipe, linked in the ingredient list, or a store-bought version.
- If you prefer to par-bake the crust, line it with parchment paper and fill with pie weights or dried beans. Bake at 400 degrees F for 12 to 15 minutes. Remove the weights and parchment, then bake for 5 more minutes, until the bottom looks dry and set. Let it cool slightly before filling. Note that par-baking the crust might decrease the time it takes custard to set.
- If the edges of the crust brown too quickly, cover them with a silicone ring or tent the quiche with foil. I added a silicone ring at about 40 minutes, and let the quiche finish setting.
- Butternut squash comes in various sizes. One whole squash likely makes more roasted squash than this recipe uses, so save the leftovers for later.
- For storage, cool leftovers completely and refrigerate for up to 4 days.
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