Description
A delicious savory quiche featuring a flaky pie crust filled with roasted butternut squash, creamy goat cheese, caramelized onions, mozzarella cheese, and a flavorful custard seasoned with thyme and nutmeg. Perfect for brunch or a light dinner, this quiche balances sweet, tangy, and savory flavors in every bite.
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 med-small onions) (or substitute ½ cup caramelized onions)
- ¼ cup white wine, Madeira, sherry, or vermouth (can sub 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, roasted peeled, 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 fresh or dried thyme leaves
- 1 tsp salt
- ½ tsp black pepper (to taste)
- ⅛ tsp freshly grated nutmeg (preferably a pinch)
Instructions
- Caramelize Onions: Heat a heavy pan over medium-high heat. Add sliced onions, salt, pepper, and thyme. Once onions soften, reduce heat to low unless stirring constantly. Add a splash of white wine, Madeira, sherry, stock, or water as needed to deglaze the pan and prevent burning. Cook until onions are deeply colored and sweet.
- Roast Butternut Squash: Preheat oven to 375-425 ℉. Peel butternut squash, halving and removing seeds. Slice into uniform ½-inch pieces and place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Roast until tender and easily pierced with a fork.
- Prepare Quiche Custard: In a medium-large bowl, whisk eggs until uniform. Add milk or cream, thyme, salt, pepper, and nutmeg, and whisk thoroughly until well combined.
- Assemble Quiche: Preheat oven to 375 ℉. Line pie crust bottom with shredded mozzarella or Monterrey Jack cheese. Evenly distribute roasted butternut squash, dollops of goat cheese, and caramelized onions over cheese layer. Pour quiche custard evenly into the crust.
- Bake Quiche: Place pie plate onto a sheet pan to catch any spills and bake for 30-40 minutes or until the center is just set and the crust and top are lightly golden brown.
- Cool and Serve: Allow quiche to cool for at least 10-15 minutes before slicing to let it firm up for clean slices.
Notes
- Nutritional information is an estimate based on whole milk for the custard.
- Adjust seasoning to taste depending on saltiness of cheeses and personal preferences.
- You may substitute caramelized onions with ½ cup store-bought caramelized onions for convenience.
- Roast butternut squash in the higher range of oven temperature (around 425 ℉) for better caramelization.
- Using half and half or heavy cream will make the quiche richer and creamier than whole milk.
