Description
A savory butternut squash quiche with a flaky crust, creamy filling, and rich flavors perfect for brunch or dinner.
Ingredients
- 1 prepared 9-inch pie crust
- 2 cups butternut squash, peeled and diced
- 1 small yellow onion, finely chopped
- 4 large eggs
- 1 cup half-and-half or whole milk
- 1/2 cup grated Gruyère, Swiss, or sharp cheddar cheese
- 1/4 tsp ground nutmeg
- 1/2 tsp salt and 1/4 tsp black pepper
- 1 tbsp chopped fresh sage or thyme (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Place pie crust in a 9-inch pie dish and crimp edges. Chill until ready to fill.
- Toss butternut squash with olive oil, salt, pepper, thyme, and nutmeg. Roast for 20-25 minutes until tender.
- In a skillet, sauté onion and garlic until softened, about 5 minutes.
- In a bowl, whisk eggs, cream, and milk. Stir in cheeses.
- Spread roasted squash and onion mixture over the pie crust. Pour egg mixture on top.
- Bake for 35-40 minutes until the center is set and the top is golden.
- Let cool for 10 minutes before slicing and serving.
Notes
- Can substitute half-and-half for a lighter version.
- For a crispier crust, blind-bake for 10 minutes before filling.
- Leftovers can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 160mg