Butternut Squash Quiche is a wonderful mix of creamy eggs, sweet roasted squash, and flaky pie crust. It’s a comforting dish that feels both hearty and light, with little bites of tender squash and melted cheese nestled inside. The flavor is mild and a bit sweet, perfect for breakfast, brunch, or even a light dinner.
I really enjoy making this quiche because it’s a great way to use seasonal squash and feel fancy without any fuss. Roasting the butternut squash beforehand brings out its natural sweetness, and when combined with eggs and cheese, it creates a mellow, cozy dish everyone tends to love. I like to add a pinch of fresh herbs like thyme or sage for a little extra flair—that always makes it feel special.
My favorite way to serve it is warm with a simple green salad on the side. I find it’s one of those dishes that tastes even better the next day, which makes it perfect for meal prep or feeding a small crowd. Whether it’s a lazy weekend breakfast or part of a holiday spread, this quiche always feels like a little celebration on a plate.
Key Ingredients & Substitutions
Butternut Squash: Roasting brings out its natural sweetness and soft texture. If unavailable, try sweet potatoes or pumpkin—they give a similar flavor and creaminess.
Cheese: Gruyère melts nicely and adds nuttiness. Swiss cheese works well too. For tang, goat cheese or feta makes a nice topping but is optional.
Eggs & Cream: Eggs set the filling, while cream keeps it creamy and rich. Half-and-half is a lighter swap but still tasty. For dairy-free, try coconut cream combined with silken tofu.
Herbs: Fresh thyme adds lovely earthiness, but dried thyme is fine too. Sage or rosemary can also work if you like a bolder herb flavor.
How Do I Get a Perfectly Flaky Pie Crust and Avoid a Soggy Bottom?
A crisp crust is key for quiche. Here’s how I do it:
- Blind bake the crust: Prick it with a fork, line with parchment paper, and fill with pie weights or beans. Bake for 8-10 minutes to set it before adding filling.
- Use a metal or glass pie dish: They conduct heat well for even baking.
- Don’t overload the filling: Too much moisture makes crust soggy, so roast squash well to remove excess water.
- Let the quiche cool: This helps the filling set so slices hold together nicely.
Following these tips always gives me a golden, crisp crust and a creamy, firm filling every time.
Equipment You’ll Need
- 9-inch pie dish – I use a standard pie dish to get that perfect round shape and even cooking.
- Mixing bowls – for whisking eggs and cream, and tossing the squash before roasting.
- Sheet pan – for roasting the butternut squash until tender and caramelized.
- Fork or tart tool – to prick the crust and prevent bubbles.
- Whisk – helps blend the eggs and cream smoothly.
- Measuring cups and spoons – for accurate ingredient loads.
Flavor Variations & Add-Ins
- Use crumbled feta or blue cheese instead of or with the goat cheese for a tangy twist.
- Add sautéed mushrooms or spinach to the bottom layer for extra earthiness and nutrients.
- Swap thyme for sage or rosemary if you want a different herbal flavor that pairs well with fall ingredients.
- Mix in cooked bacon, ham, or sausage for a hearty, protein-packed option.
How to Make Butternut Squash Quiche
Ingredients You’ll Need:
For the Pie Crust and Squash:
- 1 9-inch pie crust (homemade or store-bought)
- 2 cups peeled and cubed butternut squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Filling:
- 1 cup shredded Gruyère or Swiss cheese
- ½ cup crumbled goat cheese or feta (optional)
- 4 large eggs
- 1 cup heavy cream or half-and-half
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
How Much Time Will You Need?
This quiche takes about 10 minutes to prepare, 20-25 minutes roasting the squash, and 35-45 minutes baking the assembled quiche. Overall, plan for roughly 1 hour including some cooling time before serving.
Step-by-Step Instructions:
1. Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 20-25 minutes, or until the squash is tender and lightly browned. Let it cool a bit when done.
2. Prepare the Pie Crust
Lower the oven temperature to 350°F (175°C). Fit the pie crust into your pie dish. Prick the bottom a few times with a fork to keep bubbles from forming. If you want a crisper crust, bake it empty (blind bake) for 8-10 minutes and then remove it from the oven.
3. Assemble and Bake
Evenly spread the roasted butternut squash on the bottom of the crust. Sprinkle the shredded Gruyère and goat cheese (if using) on top. In a bowl, whisk together the eggs, cream, nutmeg, thyme, salt, and pepper. Pour this mixture over the squash and cheese in the pie crust.
Bake the quiche at 350°F (175°C) for 35-45 minutes until the filling is set and golden brown on top. Once baked, let it cool for 10-15 minutes before slicing to serve.
Can I Use Frozen Butternut Squash for This Quiche?
Yes, you can! Just be sure to thaw it completely and pat it dry to remove excess moisture before roasting. This helps prevent a soggy crust.
Can I Substitute the Cheese?
Absolutely! Gruyère or Swiss cheese work best for melting, but cheddar, mozzarella, or even a blend of cheeses can be used depending on your taste preference.
How Do I Store Leftover Quiche?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Quiche Ahead of Time?
Yes! You can prepare and assemble the quiche the day before, then cover and refrigerate it. Bake it fresh the next day, adding a few extra minutes to the baking time if it’s cold from the fridge.