Butternut Squash & Sage Quiche – Cozy Fall Favorite Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
