Butternut Squash, Goat Cheese and Caramelized Onion Quiche Recipe
This Butternut Squash, Goat Cheese and Caramelized Onion Quiche combines the sweet, roasted flavors of butternut squash with creamy goat cheese and rich caramelized onions, all baked in a flaky pie crust. It’s a savory, comforting dish perfect for brunch, lunch, or a light dinner, with a delicate balance of textures and flavors.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Pie Crust
- 1 each pie crust, rolled and fitted to 9″ pie plate (see post for tips and recipe link or use your favorite pastry crust)
Cheeses and Vegetables
- ¾ cup mozzarella or Monterrey Jack cheese, shredded
- 4 oz goat cheese
- 1 cup thinly sliced onions (¼” slices) (1–2 medium-small onions) (or substitute ½ cup caramelized onions)
- 1 cup butternut squash, roasted (peeled, sliced or diced)
Caramelized Onion Ingredients
- ¼ cup white wine, Madeira, sherry, or vermouth (can substitute vegetable stock or water)
- 2 tbsp butter or olive oil
- ½ tsp thyme
- Salt and freshly ground black pepper, to taste
Roasted Butternut Squash
- 2 tbsp olive oil or other vegetable oil
- Salt and freshly ground black pepper, to taste
Quiche Custard
- 3 large eggs
- 1 ½ cups whole milk, half and half, heavy cream, or a blend
- 1 tsp thyme (fresh leaves or dried)
- 1 tsp salt
- ½ tsp black pepper (to taste)
- ⅛ tsp nutmeg (preferably a pinch of freshly grated nutmeg)
Instructions
- Caramelize the Onions: Heat a heavy pan over medium-high heat and add the sliced onions along with salt, pepper, and thyme. Once the onions begin to soften, reduce the heat to low. Add a splash of white wine, Madeira, sherry, stock, or water as needed to keep the onions from drying out and burning, scraping the pan to deglaze. Continue cooking, stirring occasionally, until the onions are deeply colored and sweet.
- Roast the Butternut Squash: Preheat the oven to 375-425 ℉. Peel the butternut squash, cut it in half, remove seeds, then slice or dice into uniform half-inch pieces. Place on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast until the squash is tender and easily pierced with a fork.
- Prepare the Custard: In a medium-large bowl, whisk the eggs until uniform. Add the milk or cream, thyme, salt, pepper, and nutmeg, whisking well to combine all ingredients into a smooth custard mixture.
- Assemble the Quiche: Preheat the oven to 375 ℉. Line the bottom of the pie crust with shredded mozzarella or Monterrey Jack cheese. Spread the roasted butternut squash evenly over the cheese. Distribute dollops of goat cheese and the caramelized onions across the squash layer.
- Bake the Quiche: Carefully pour the egg custard over the filling in the pie crust. Place the quiche on a sheet pan to catch any spills and bake in the oven for 30-40 minutes. The quiche is done when the center is just set, and the top and crust are lightly golden brown.
- Cool and Serve: Let the quiche cool for at least 10-15 minutes before slicing. This resting time allows the custard to firm up for clean slices. Serve warm or at room temperature.
Notes
- You can substitute caramelized onions for freshly sliced onions for a richer flavor.
- Use your preferred type of shredded cheese for a different melting texture and taste.
- The quiche can be made with half and half or heavy cream for a richer custard or with whole milk for a lighter version.
- Make sure to roast the butternut squash evenly for consistent tenderness.
- Baking the quiche on a sheet pan helps avoid oven spills.
- Allow at least 10-15 minutes cooling time to ensure the quiche sets properly before slicing.
Keywords: butternut squash quiche, goat cheese quiche, caramelized onion quiche, vegetarian quiche, autumn recipes, savory pie, brunch recipe
