Butternut Squash, Caramelized Onion, and Goat Cheese Quiche Recipe

Introduction

This Butternut Squash, Caramelized Onion, and Goat Cheese Quiche is a perfect blend of sweet, savory, and creamy flavors. Ideal for brunch or a light dinner, this rustic quiche showcases roasted winter squash and rich goat cheese nestled in a flaky crust.

Ingredients

• 1 pie crust, rolled and fitted to a 9″ pie plate
• ¾ cup shredded mozzarella or Monterey Jack cheese
• 4 oz goat cheese
• 1 cup thinly sliced onions (¼” slices), about 1-2 medium-small onions
• ¼ cup white wine, Madeira, sherry, or vermouth (can substitute vegetable stock or water)
• 2 tbsp butter or olive oil
• ½ tsp thyme
• 1 cup roasted butternut squash, peeled and sliced or diced
• 2 tbsp olive oil or other vegetable oil
• Salt and freshly ground black pepper to taste
• 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
• ⅛ tsp nutmeg (preferably freshly grated)

Instructions

1. Step 1: To caramelize the onions, heat a heavy pan over medium-high heat. Add the sliced onions along with salt, pepper, and ½ teaspoon thyme. Once softened, reduce the heat to low to prevent burning.
2. Step 2: Add a splash of white wine, Madeira, sherry, stock, or water whenever the onions look dry. Stir occasionally and continue cooking until the onions are deeply colored and sweet, about 15-20 minutes.
3. Step 3: Preheat the oven to 375-425 ℉. Peel and seed the butternut squash, then cut into uniform half-inch slices or cubes. Toss with olive oil, salt, and pepper, then roast on a baking sheet until tender and easily pierced with a fork, about 25-30 minutes.
4. Step 4: In a medium-large bowl, whisk the eggs until combined. Add the milk or cream, 1 teaspoon thyme, salt, pepper, and nutmeg. Whisk thoroughly to form the quiche custard.
5. Step 5: Preheat the oven to 375℉. Line the bottom of the prepared pie crust with shredded mozzarella or Monterey Jack cheese. Evenly spread the roasted butternut squash, dollops of goat cheese, and caramelized onions over the cheese layer.
6. Step 6: Pour the custard mixture gently into the crust over the fillings. Place the quiche on a sheet pan to catch any drips and bake for 30-40 minutes, until the center is just set and the top and crust are lightly golden.
7. Step 7: Allow the quiche to cool for at least 10-15 minutes before slicing to let it firm up for a cleaner cut and better flavor development.

Tips & Variations

• Use caramelized onions from a jar as a shortcut, or substitute with sautéed mushrooms for a different flavor.
• Try adding fresh herbs like sage or rosemary for an extra aromatic touch.
• Mix half goat cheese and half feta for a tangier profile.
• For a gluten-free option, use a gluten-free pie crust or make crustless quiche by greasing the pan well.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven (about 300℉) or in a microwave until warmed through. Quiche can also be frozen; wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash for this quiche?

Yes, frozen butternut squash can be used. Thaw and drain any excess moisture before roasting or adding to the quiche to avoid a soggy crust.

Do I need to blind bake the pie crust?

This recipe does not require blind baking since the filling cooks thoroughly in the oven and the cheese layer helps protect the crust from becoming soggy. However, if you prefer a crisper crust, you can blind bake it for 10 minutes before adding the filling.

Butternut Squash, Caramelized Onion, and Goat Cheese Quiche Recipe

Print Recipe

★★★★★

4.7 from 73 reviews

This Butternut Squash, Caramelized Onion, and Goat Cheese Quiche is a savory and comforting dish perfect for breakfast, brunch, or a light dinner. Featuring a flaky pie crust filled with sweet roasted butternut squash, deeply caramelized onions, creamy goat cheese, and a blend of gooey mozzarella and aromatic herbs, this quiche offers layers of flavor and texture. Easy to prepare with simple ingredients, it’s an elegant yet approachable meal that will impress guests or delight your family.

• Author: Lena
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Main Dishes
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust and Cheese

• 1 each pie crust, rolled and fitted to 9″ pie plate (your favorite pastry crust or homemade)
• ¾ cup shredded mozzarella or Monterey Jack cheese
• 4 oz goat cheese

Caramelized Onions

• 1 cup thinly sliced onions (¼” slices) (about 1–2 medium-small onions)
• 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

• 1 cup butternut squash, peeled and sliced or diced
• 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 blend
• 1 tsp thyme (fresh leaves or dried)
• 1 tsp salt
• ½ tsp black pepper (to taste)
• ⅛ tsp nutmeg (preferably freshly grated)

Instructions

1. Prepare Caramelized Onions: Heat a heavy pan on medium-high heat. Add the sliced onions along with salt, pepper, and thyme. Reduce heat to low once onions soften unless you plan to stir constantly. Add a splash of white wine, Madeira, sherry, stock, or water whenever the onions appear dry to deglaze the pan and prevent burning. Cook until onions are deeply colored and sweet.
2. Roast the Butternut Squash: Preheat oven to 375-425℉. Peel the butternut squash, remove seeds, and 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.
3. Prepare the Quiche Custard: In a medium-large bowl, whisk together the eggs until uniform. Add milk or cream, thyme, salt, pepper, and nutmeg and whisk again until well combined.
4. Assemble the Quiche: Preheat oven to 375℉. Line the bottom of the pie crust with shredded mozzarella or Monterey Jack cheese. Evenly layer the roasted butternut squash, dollops of goat cheese, and caramelized onions over the cheese.
5. Bake the Quiche: Pour the custard mixture gently over the filling in the crust. Place the quiche on a sheet pan to catch any spills. Bake for 30-40 minutes until the center is just set and the top and crust are lightly golden brown.
6. Cool and Serve: Let the quiche cool for at least 10-15 minutes before slicing to allow it to firm up for clean slices. Serve warm or at room temperature.

Notes

• You can use store-bought pie crust or homemade, depending on preference and time.
• If short on time, substitute caramelized onions with ½ cup prepared caramelized onions.
• The type of milk or cream can be adjusted for richness—half and half offers a balance of creaminess without too much fat.
• Roasting the butternut squash enhances its natural sweetness and adds a tender texture that contrasts beautifully with the creamy custard.
• Baking the quiche on a sheet pan helps catch any spills and keeps your oven clean.
• The quiche tastes even better the day after as flavors meld, making it ideal for meal prep.

Keywords: butternut squash quiche, caramelized onion quiche, goat cheese quiche, savory quiche recipe, vegetarian quiche, fall recipes, brunch ideas