Oh, I just adore a good, comforting savory bake, especially when it looks like you spent all afternoon fussing over it but really, you barely broke a sweat! That’s why this **Butternut Squash Quiche** has earned such a special spot in my dinner rotation—I’ve probably made it a dozen times for everything from casual weeknight dinners to Easter brunch gatherings.
The balance between the natural, slightly sweet roast squash and that sharp Gruyere cheese is just heavenly. It comes out of the oven looking so elegant, totally golden brown, and that custard filling? It sets up beautifully creamy every single time. Don’t let that fancy presentation fool you; this vegetarian quiche is actually incredibly simple to pull together, even on a busy Tuesday night. You’re going to love how easy this savory tart is!
Why This Butternut Squash Quiche Recipe Works So Well
Honestly, there are a few reasons I always come back to this specific formula for my **Butternut Squash Quiche**. First off, it’s incredibly forgiving! Even if you overcook the onions a little while sautéing, the final bake smooths everything out. That’s real life cooking for you.
Secondly, the flavor profile is just spot on—it hits that perfect sweet spot between savory and slightly sweet without needing a ton of extra seasonings. It really lets the squash shine. I’ve served this for brunch, as a light lunch alongside a crisp salad, and even as a simple meatless dinner.
And speaking of salads, if you want to see my absolute favorite pairing for this quiche, you should check out my ideas over here. This recipe is amazing because it turns everyday ingredients into something that feels special enough for company, but it’s fast enough for leftovers tomorrow!
Essential Ingredients for the Perfect Butternut Squash Quiche
When we talk about making the absolute best **Butternut Squash Quiche**, it all comes down to using good quality components and treating them right. You don’t need fancy tools here, just the right stuff in the bowl! For the base, we’re keeping things easy with one 9-inch pre-made pie crust. I always grab the refrigerated type; it seems to blind bake better for me.
For the filling’s heart, you’ll need 1 tablespoon of olive oil to gently soften 1 cup of diced butternut squash along with 1/2 cup of chopped onion. That savory chunkiness is what gives the quiche such a wonderful mouthfeel. Then comes the star cheese: 1/2 cup of shredded Gruyere. Oh, and for the custard, keep 3 large eggs handy, mixed with 1 cup of rich heavy cream—don’t skimp on the heavy cream, trust me! A little pinch of salt and pepper is all the seasoning we need.
If you’re looking for other fantastic savory combinations, you might enjoy this Spinach Ricotta version I love making too!
Ingredient Notes and Smart Substitutions for Your Butternut Squash Quiche
Let’s talk substitutions because my kitchen is rarely perfectly stocked! If you’ve got Swiss cheese sitting around instead of Gruyere, go ahead and use that; they are wonderfully similar partners for squash. Also, that pre-made crust saves so much time, but if you’re worried about a soggy bottom (we all are!), you absolutely must give the squash a head start.
My personal favorite flavor hack is roasting the squash instead of just sautéing it. It deepens the sweetness dramatically! Just toss the cubes in a little oil, roast at 400 until they’re slightly caramelized, and *then* mix them with the onion in the recipe. It adds about 20 minutes to the prep, but boy, does it pay off in flavor depth. It’s how I make my **Butternut Squash Quiche** feel extra special.
Step-by-Step Instructions for Making Butternut Squash Quiche
Okay, time to get everything assembled! Once you’ve got your squash and onions cooked down until tender, the real magic starts. First things first, make sure your oven is singing at 375 degrees F (190 degrees C). We need that steady heat!
Get that cooked squash and onion mixture spread out evenly right across the bottom of your 9-inch crust. Don’t pile it too high in the middle—we need room for the custard, remember? Then, just sprinkle that Gruyere cheese right over the top of the veggies like a cozy blanket. It melts right into everything beautifully.
Now for the rich part! In a separate bowl, whisk those three eggs until they’re happy and combined. Pour in the heavy cream, along with your salt and pepper. Whisk it gently until everything is just incorporated. You don’t want a ton of bubbles; it’s a quiche, not a soufflé!
Pour that egg mixture slowly and carefully over your squash and cheese layer in the crust. It feels risky, but trust me, it all settles. Pop it in the oven and let it bake for 40 to 45 minutes. You’re looking for the center to be set—I always check by giving the pan a tiny jiggle. If it only wobbles slightly in the very middle, you’re golden.
And this part is crucial, so listen up: Once it’s done, you absolutely must let it rest on a wire rack for a full 10 minutes before slicing. If you cut it too soon, that beautiful custard shrinks and pulls away from the crust. Check out this guide on making great cheese pies if you want more tips on crust handling!
Expert Tips for a Flawless Butternut Squash Quiche Bake
We have to protect those edges or they turn into little bits of charcoal before the center is done, right? As soon as you put the quiche in, grab a pie shield—I learned the hard way years ago! If you don’t have one, you can fashion one by wrapping strips of aluminum foil around the outer rim of the crust. That keeps the edges from over-browning while the middle finishes cooking.
When you think it’s done, testing the middle is key. If a knife inserted near the center comes out clean, it’s totally cooked. But here’s my secret: if you take it out when it’s *just* starting to look set but still has a slight, tiny jiggle—like a soft Jell-O—it will continue to cook on the counter as it cools. This extra carryover cooking guarantees you avoid any dry spots near the edges but still get that perfectly creamy texture.
Serving Suggestions for Your Butternut Squash Quiche
This savory tart is so hearty, it truly sings when paired with something bright and fresh on the side. You don’t want anything too heavy competing with that rich custard!
My go-to accompaniment for the **Butternut Squash Quiche** is always a simple arugula salad tossed with lemon juice, a drizzle of good quality olive oil, and maybe a sprinkle of toasted pine nuts. The peppery bite cuts right through the richness.
If you’re serving it for brunch, a small bowl of fresh berries works beautifully with that hint of sweetness from the squash. Or, for a heartier dinner, grab some roasted asparagus! For more fresh ideas that pair well with baked eggs, you absolutely must look at these salad recipes.
Storage and Reheating Instructions for Leftover Butternut Squash Quiche
Listen, once you cut into this **Butternut Squash Quiche**, you’ll likely have leftovers, because it’s rich! Don’t let that beautiful custard go to waste.
Once it’s completely cooled down, cover the dish tightly with plastic wrap or foil and tuck it into the fridge. It stays perfectly good for about three days.
When you’re ready for round two, skip the microwave! It makes the crust soggy—big mistake. I always reheat my slices in a toaster oven or a regular oven set to about 325 degrees F for about 10 to 15 minutes. That low and slow approach warms the custard through while crisping the crust right back up. Perfection!
Frequently Asked Questions About Butternut Squash Quiche
When you’re getting ready to bake a new savory tart, some little questions always pop up, don’t they? I’ve had a few folks ask me about making adjustments to this veggie quiche recipe over the years, so I thought I’d tackle the most common ones right here. Trust me, once you master this basic egg pie, customizing is a breeze!
If you want to see more fantastic savory tart inspiration, I’ve got a whole collection over here!
Can I use a different type of squash in this Butternut Squash Quiche?
Oh, absolutely! If you can’t find butternut, acorn squash works beautifully, though it might be slightly stronger tasting. You’ll need to reduce the cooking time slightly since acorn squash is usually stiffer. Soft pumpkin works too, but remember that pumpkin tends to release more water, so make sure you sauté it until it’s very dry before adding it to the crust.
What is the best way to prevent my quiche from cracking?
Cracking is usually caused by the egg custard cooling down too fast, causing dramatic shrinkage. The biggest thing is that resting period! You must let it cool on the counter for that full 10 minutes after it leaves the oven—don’t put it straight into the fridge. Also, make sure you’re not over-whisking your eggs; too much air means more expansion and more dramatic falling when it cools.
Can I make this Butternut Squash Quiche completely vegan?
This one takes more adjusting, honey, because of the heavy cream and eggs! For the eggs, you can use a commercial liquid egg replacer, or sometimes a thick blend of silken tofu mashed up works okay, though the texture won’t be *exactly* the same. For the cream, high-fat coconut cream or a rich cashew cream are your best bets for that luxurious mouthfeel.
How far ahead of time can I prep the squash and onion mixture?
This is a great question for busy days! You can fully sauté the squash and onion mixture (Step 2) a day ahead of time. Just make sure it cools completely before you press it into the pie crust. Keep it covered tightly in the fridge. When you are ready to bake, assemble and proceed as directed. It saves so much time in the morning!
Nutritional Estimates for Butternut Squash Quiche
Now, I know some of you folks are tracking what you eat, and for those watching your macros, I totally get it! Remember that since we’re using a pre-made crust and rich heavy cream, those numbers can shift around depending on the specific brand you grab.
These estimates are based on the recipe yielding 6 generous slices of this delicious **Butternut Squash Quiche**. Treat these figures as a good guideline rather than gospel, because my Gruyere might be fattier than yours!
Here are the approximate stats per slice:
- Calories: 350
- Fat: 25g (About 14g of that is saturated fat, mostly from the cheese and cream – worth every bite!)
- Carbohydrates: 22g (That’s mostly from the squash and the crust!)
- Protein: 12g
- Sugar: 5g
Don’t forget, this is just an estimate based on standard ingredient assumptions. If you swap out the heavy cream for half-and-half, you’ll definitely see a drop in fat content, but your quiche might not set quite as perfectly, so you have to weigh what’s important to you!
Share Your Butternut Squash Quiche Creations
That’s it! You’ve done the hard work, and now you have this gorgeous, golden **Butternut Squash Quiche** sitting on your counter waiting to be enjoyed. I truly hope you love it as much as my family does!
Now, I absolutely need to hear about it!
If you made this recipe, please take a second to click down below and leave a star rating—it helps other cooks find good recipes like this savory tart. I read every single comment you leave, so tell me what you thought of the Gruyere or if you tried roasting the squash!
And if you snap a picture of your finished quiche—maybe sitting next to a fresh salad—please tag me on social media! I love seeing your kitchen creations come to life. You can find inspiration for amazing salad pairings to go with your quiche here if you need ideas: More Savory Tart Tips and Ideas.
Happy baking, friends! I can’t wait to see your beautiful, creamy bakes!
Print
Butternut Squash Quiche
- Total Time: 60 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A savory quiche featuring roasted butternut squash.
Ingredients
- 1 pre-made pie crust (9 inch)
- 1 tablespoon olive oil
- 1 cup diced butternut squash
- 1/2 cup chopped onion
- 1/2 cup shredded Gruyere cheese
- 3 large eggs
- 1 cup heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat. Add butternut squash and onion. Cook until squash softens, about 8 minutes. Remove from heat.
- Spread the cooked squash and onion mixture evenly over the bottom of the pie crust. Sprinkle cheese over the vegetables.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper.
- Pour the egg mixture carefully over the squash and cheese in the crust.
- Bake for 40 to 45 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Let the quiche cool on a wire rack for 10 minutes before slicing and serving.
Notes
- Roast the squash instead of sautéing for a deeper flavor.
- You can substitute Gruyere cheese with Swiss cheese.
- Use a pie shield to prevent the crust edges from browning too quickly during baking.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0.5
- Carbohydrates: 22
- Fiber: 3
- Protein: 12
- Cholesterol: 150
Keywords: butternut squash quiche, savory tart, vegetable quiche, brunch recipe, baked egg pie