Description

This butternut squash, caramelized onion, and goat cheese quiche is a rich and flavorful savory tart that combines the sweetness of roasted squash and caramelized onions with the creamy tang of goat cheese. Wrapped in a flaky pie crust and baked to golden perfection, it’s a comforting dish perfect for brunch, lunch, or a light dinner.

Ingredients

Pie Crust

1 each pie crust, rolled and fitted to 9″ pie plate (see post for tips and recipe link or use your favorite pastry crust)

Cheeses

¾ cup mozzarella or Monterrey Jack cheese, shredded
4 oz goat cheese

Caramelized Onions

1 cup thinly sliced onions (¼” slices) (1-2 medium-small onions) (or substitute ½ cup caramelized onions)
¼ cup white wine, Madeira, sherry, or vermouth (can substitute vegetable stock or water)
2 tbsp butter or olive oil
½ tsp thyme
Salt and freshly ground black pepper to taste

Roasted Butternut Squash

1 cup butternut squash, peeled, roasted, sliced or diced
2 tbsp olive oil or other vegetable oil
Salt and freshly ground black pepper to taste

Quiche Custard

3 large eggs
1 ½ cups whole milk, half and half, heavy cream, or a blend
1 tsp thyme fresh leaves or dried
1 tsp salt
½ tsp black pepper (to taste)
⅛ tsp nutmeg, preferably a pinch of freshly grated nutmeg

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Instructions

Caramelize Onions: Heat a heavy pan on medium-high heat. Add the sliced onions, salt, pepper, and thyme. Once the onions soften, reduce the heat to low unless you’re stirring constantly and adding liquid. Add a splash of white wine, Madeira, sherry, stock, or water when the onions look dry to deglaze the pan and prevent burning. Continue cooking until the onions become deeply colored and sweet.
Roast Butternut Squash: Preheat the oven to 375-425 ℉ (190-220 ℃). Peel the butternut squash, remove seeds, and slice into uniform half-inch slices or cubes. Place on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast until the squash is tender and easily pierced with a fork, about 25-30 minutes.
Prepare Quiche Custard: In a medium-large mixing bowl, whisk the eggs until uniform. Add the milk or cream, thyme, salt, pepper, and nutmeg, whisking until well combined and smooth.
Assemble Quiche: Preheat the oven to 375 ℉ (190 ℃). Line the bottom of the pie crust with the shredded mozzarella or Monterrey Jack cheese. Evenly spread the roasted butternut squash, dollops of goat cheese, and caramelized onions over the cheese layer.
Bake Quiche: Pour the custard mixture gently into the pie crust over the fillings. Place the quiche on a baking sheet to catch any drips and bake for 30-40 minutes until the center is just set and the top and crust are lightly golden brown.
Cool and Serve: Let the quiche cool for at least 10-15 minutes before slicing to allow it to firm up for clean slices. Serve warm or at room temperature.

Notes

Nutritional information provided is a rough estimate calculated using whole milk for the custard mixture.
If you prefer, use pre-made pie crust to save time.
Caramelizing onions slowly over low heat yields sweeter and more flavorful results.
Feel free to substitute other mild melting cheeses like Monterey Jack or mozzarella as preferred.
The quiche can be served warm, at room temperature, or chilled for leftovers.