Autumn Butternut Squash Quiche

Quiche is one of those powerhouse dishes that are incredibly versatile. Breakfast, brunch, lunch, or even dinner–quiche can be served at anytime of day. It is also good warm, room temperature, or even cold, making it easy to make ahead and for entertaining. Additionally, it is endlessly adaptable to different flavor combinations.

This version, which we refer to as “autumn quiche” in our house, the comforting and nutty flavors of roasted butternut squash, caramelized onion, and gruyere for a cozy quiche.

It does require the extra step of roasting the butternut squash and blind baking the pie crust, but both these can be done ahead of time. I use this pie dough made from whole wheat for a heartier, nuttier favor and texture.  However, your favorite store bought or homemade pie crust will do (see notes about blind baking).

Autumn Butternut Squash Quiche

 

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Prep time

20 mins

Cook time

90 mins

Total time

1 hour 50 mins

 

Serves: 8

Ingredients

• 2.5 cups chopped butternut squash
• 1 large onion, thinly sliced
• Salt and freshly ground pepper, to taste
• 1 tablespoon olive oil
• 4 eggs
• ⅓ cup milk
• ⅔ cup heavy whipping cream
• 1 tablespoon sage leaves, chopped
• 1 cup shredded gruyere
• 1 pie crust, blind baked in an 8-9 inch pie dish*

Instructions

1. Preheat oven to 400 degrees F. Arrange butternut squash and onions on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in preheated oven for about 40-45 minutes, until soft and starting to caramelize. Set aside to cool. Reduce oven temperature to 350 degrees F.
2. In a medium bowl, beat together eggs until combined. Add milk and whipping cream, beating until light and airy. Stir in sage leaves and season with salt and freshly ground pepper, to taste.
3. Fill the blind baked pie crust with the butternut squash and caramelized onion mixture. Top with gruyere cheese. Pour egg mixture over the top.
4. Place quiche in 350 degree F oven. Bake until center is just set, about 40-45 minutes, rotating halfway through. (If crust is starting to get too brown, cover with foil or a pie crust shield to prevent from burning). Remove from oven. Cool at least 15-20 minutes, or until room temperature before serving.

Notes

To blind bake a pie crust, roll out pie dough and place in pie dish, crimping edges if desired. Lay a sheet of parchment paper over the top of the dough (the parchment should line the bottom and sides, and extend up past the sides of the dough for removal). Fill parchment with pie weights (you can use dried beans or rice if you don't have any). Bake in a preheated oven (at the temperature recommended for the pie crust you are using) until edges are cooked. Remove from the oven and remove the parchment and pie weights. Prink bottom and edges with a fork a few times (to prevent it from puffing up). Return the oven and continue to bake a little longer until bottom looks cooked through, then remove from oven and let cool slightly before filling with quiche filling.

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