Description
A savory quiche featuring roasted butternut squash.
Ingredients
Scale
- 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