Butternut Squash, Caramelized Onion, and Goat Cheese Quiche Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
