Butternut Squash & Sage Quiche – Cozy Fall Favorite Recipe

Introduction

This Butternut Squash & Sage Quiche is a cozy, flavorful dish perfect for fall gatherings or a comforting meal any time. With tender roasted squash, aromatic sage, and creamy custard nestled in a flaky crust, it’s sure to become a seasonal favorite.

Ingredients

• 1 unbaked 9-inch pie crust (store-bought or homemade)
• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)
• 4 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• 1 cup shredded Gruyère or Swiss cheese
• ¼ teaspoon ground nutmeg (optional)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20–25 minutes until tender and lightly browned. Let it cool slightly.
2. Step 2: Reduce the oven temperature to 375°F (190°C). In a skillet, melt the butter over medium heat. Add the chopped onion and cook for 5–7 minutes until softened. Stir in the chopped sage and cook for another minute, then remove from heat.
3. Step 3: In a large bowl, whisk together the eggs, whole milk, heavy cream, nutmeg (if using), salt, and pepper until well combined.
4. Step 4: Place the pie crust in a 9-inch pie dish. Sprinkle half of the shredded cheese evenly on the bottom of the crust.
5. Step 5: Layer the roasted butternut squash and sautéed onions evenly over the cheese.
6. Step 6: Pour the egg mixture over the filling, then top with the remaining shredded cheese.
7. Step 7: Bake the quiche for 35–40 minutes, or until the center is set and the top is golden brown.
8. Step 8: Let the quiche cool for at least 10 minutes before slicing. Serve warm or at room temperature.

Tips & Variations

• Use fresh sage for a vibrant flavor, but dried sage works well in a pinch.
• Swap Gruyère with sharp cheddar or fontina for a different cheese profile.
• Try adding a handful of cooked spinach or kale for extra greens.
• To make it vegetarian, ensure your pie crust doesn’t contain lard or substitute with a vegan version.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices gently in a low oven or microwave until warmed through. This quiche can also be frozen unbaked; bake from frozen, adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of squash?

Yes, you can substitute butternut squash with delicata or acorn squash. Adjust roasting time as needed since some squashes cook faster or slower.

How do I prevent the crust from getting soggy?

Pre-baking (blind baking) the pie crust for 5–7 minutes before adding the filling can help prevent sogginess by creating a barrier. Also, make sure the roasted squash is not too watery.

Butternut Squash & Sage Quiche – Cozy Fall Favorite Recipe

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4.8 from 57 reviews

This Butternut Squash & Sage Quiche is a cozy fall favorite featuring tender roasted butternut squash, fragrant fresh sage, and melted Gruyère cheese baked into a flaky pie crust. Perfect for brunch, lunch, or a light dinner, this quiche combines savory and warm flavors with a creamy custard base, bringing comforting autumn vibes to your table.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie

• 1 unbaked 9-inch pie crust (store-bought or homemade)

Roasted Butternut Squash

• 2 cups butternut squash, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Sautéed Onions and Sage

• 1 tablespoon butter
• 1 small onion, finely chopped
• 1 tablespoon fresh sage, chopped (or 1 teaspoon dried)

Custard

• 4 large eggs
• 1 cup whole milk
• ½ cup heavy cream
• ¼ teaspoon ground nutmeg (optional)
• Salt and pepper to taste

Cheese

• 1 cup shredded Gruyère or Swiss cheese

Instructions

1. Preheat oven and roast squash: Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it out evenly on a baking sheet and roast for 20 to 25 minutes, or until the squash is tender and lightly browned. Once done, remove from the oven and let it cool slightly.
2. Prepare onions and sage: Lower the oven temperature to 375°F (190°C). While the squash cools, melt butter in a skillet over medium heat. Add the finely chopped onion and cook for 5 to 7 minutes until softened and translucent. Stir in the chopped sage and cook for an additional minute to release its aroma. Remove the skillet from heat.
3. Mix custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, nutmeg (if using), salt, and pepper until well combined and smooth.
4. Assemble quiche: Place the unbaked pie crust into a 9-inch pie dish. Sprinkle half of the shredded Gruyère cheese evenly over the bottom of the crust. Layer the roasted butternut squash and then the sautéed onions with sage evenly over the cheese. Pour the egg and cream mixture carefully over the filling. Finish by sprinkling the remaining shredded cheese on top.
5. Bake: Bake in the preheated 375°F (190°C) oven for 35 to 40 minutes, or until the center is set and the top is golden brown. To check doneness, the quiche should be firm to the touch and a knife inserted in the center should come out clean.
6. Cool and serve: Remove the quiche from the oven and let it cool for at least 10 minutes before slicing. Serve warm or at room temperature for the best flavor and texture.

Notes

• You can use either fresh or dried sage; fresh sage adds a brighter herbal flavor.
• Gruyère cheese can be substituted with Swiss or any semi-hard cheese of your preference.
• Letting the quiche cool slightly before cutting helps it set and prevents it from being runny.
• For a lighter version, use milk instead of cream or reduce the amount of cheese.
• Store leftovers covered in the refrigerator and consume within 3 days.

Keywords: butternut squash quiche, fall recipes, savory quiche, sage quiche, vegetarian quiche, roasted squash, brunch recipes