Go Back
–+ servings
Butternut Squash & Sage Quiche

Delicious Butternut Squash & Sage Quiche for Cozy Brunches

This Butternut Squash & Sage Quiche is a vegetarian delight, perfect for brunch gatherings with its creamy filling and flaky crust.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 medium Butternut Squash Roasted until caramelized
  • 1 tablespoon Sage Can substitute with rosemary or thyme
  • 1 cup Cheese (Gruyère preferred) Swiss or aged cheddar are alternatives
  • 3 large Eggs Essential for custard
  • 1 cup Cream or Milk Whole milk or heavy cream
For the Crust
  • 1 pie crust Pie Crust Homemade preferred, blind baked

Equipment

  • Oven
  • mixing bowl
  • Skillet
  • Pie Dish
  • Baking Sheet

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. If making a homemade crust, combine cold butter or shortening with flour until resembling coarse crumbs, then chill for 30 minutes.
  3. Roll out the dough, fit it into a pie dish and blind bake for 15 minutes until lightly golden.
  4. Cut butternut squash into cubes, toss with olive oil, and roast for 20-25 minutes until tender and caramelized.
  5. Sauté finely chopped onions in butter over medium heat for 5-7 minutes until translucent.
  6. In a large bowl, whisk together eggs and cream or milk, season with salt and pepper, then fold in vegetables and cheese.
  7. Pour custard filling into the pre-baked pie crust and, if desired, sprinkle additional cheese on top.
  8. Bake for 30-35 minutes or until the filling is set and top is golden.
  9. Remove from the oven and let cool for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 8gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 300mgPotassium: 400mgFiber: 2gSugar: 3gVitamin A: 4000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Pair with a light salad or fresh fruit for a well-rounded meal. Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Tried this recipe?

Let us know how it was!