Butternut Squash Quiche with Sage and Goat Cheese

Baked butternut squash quiche in a pie dish with a slice removed.

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Butternut Squash Quiche with Sage and Goat Cheese

Creamy and savory with the best fall flavors - sweet butternut squash, fragrant sage, and tangy goat cheese baked into a rich egg custard inside a flaky, golden crust. Perfect for brunch, lunch, or dinner, and even better the next day!

Prep Time30

Cook Time1 30

Rest time2 20

Total Time4 20

Course: Breakfast, Main Course, Snack

Cuisine: American

Servings: slices

Calories: 312kcal

Author: Callan Wenner

Equipment

Food processor to make the pie crust (or make by hand)
Rolling Pin
Parchment paper
Pie weights or rice/beans
9" pie plate

Ingredients

1 pie crust homemade or store-bought
1 large egg white to seal the crust
2 tablespoons olive oil
2 cups diced butternut squash ½” dice 200g
1 teaspoon kosher salt
½ yellow onion diced
2 cloves garlic minced
2 tablespoons fresh minced sage or 1 teaspoon ground sage
4 large eggs
¾ cup heavy whipping cream
½ cup whole milk
1 teaspoon kosher salt
4 oz goat cheese log kind

Instructions

If using the All-Butter Pie Crust, begin by making the dough and hydrating it in the fridge for about 2 hours.
1 pie crust
Roll out one disc of pie dough to ⅛" thick, or unroll one pre-made pie crust.
Add the crust to the pie plate and press into the bottoms and corners, then crimp the edges. Freeze the crust for 15 minutes, then dock all over with the tines of a fork.
Preheat the oven to 375℉/190℃. Add a piece of parchment paper to the crust and fill completely with pie weights (or dried rice/beans).
Par-bake the crust for 15 minutes (5 minutes for pre-made), then carefully remove the weights and parchment. Whisk an egg white with a splash of water, then brush all over the bottom and sides of the crust.
1 large egg white
Continue baking (no weights) for another 10 minutes (5 minutes for pre-made), then remove to a wire rack to cool. Reduce the oven temperature to 350℉/177℃.
While the crust bakes, prep the filling.
Heat a large pan over medium heat and add the oil, butternut squash, and salt and toss to combine. Cook and toss every few minutes until slightly softened, about 5-7 minutes.
2 tablespoons olive oil, 2 cups diced butternut squash, 1 teaspoon kosher salt
Add the onion, garlic, and sage and cook until very fragrant, then remove the filling from the pan.
½ yellow onion, 2 cloves garlic, 2 tablespoons fresh minced sage
In a large bowl, whisk together the eggs, heavy cream, milk, and salt until no streaks of yolks or whites remain.
4 large eggs, ¾ cup heavy whipping cream, ½ cup whole milk, 1 teaspoon kosher salt
Add the vegetables to the par baked crust, then crumble chunks of goat cheese all around (save a few crumbles for the top).
4 oz goat cheese
Carefully pour the egg filling into the pie dish. Top with the extra goat cheese crumbles and slices of fresh sage leaves (if you want).
Bake for 30 minutes in the center rack, then transfer to the bottom third of the oven for the final 10-15 minutes to ensure the bottom is fully baked.
The quiche is done when it's slightly puffy around the edges with a jiggle in the very center (but not sloshy).
Cool the quiche on a wire rack for 20-30 minutes, then slice and serve.

Notes

You can also use frozen chunks of butternut squash. Just add it straight to the pan and cook, then add the onions, garlic, and sage.

Refrigerator: Store the cooled quiche covered with plastic wrap or foil (or in an airtight container) for up to one week. To reheat, warm slices in a 375°F oven or toaster oven for 10–15 minutes. The microwave works in a pinch too, it just won’t re-crisp the crust.

Freezer: Let the quiche cool completely, then wrap individual slices (or the whole quiche) tightly in plastic wrap and a layer of foil. Freeze for up to 2 months. Thaw overnight in the fridge, then reheat in a 350°F oven until warmed through and the crust is crisp again.

Nutrition