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A golden butternut squash quiche filled with roasted butternut squash, caramelized onions, spinach, and crumbled goat cheese, in a flaky crust, rests on a cooling rack.
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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.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Breakfast, Main Course
Cuisine: American
Servings: 6
Author: Reed Dunn

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

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.