Butternut Squash and Caramelized Onion Quiche Recipe

Introduction

This butternut squash and caramelized onion quiche is a comforting and flavorful dish perfect for breakfast, brunch, or a light dinner. The combination of sweet roasted squash, savory caramelized onions, and creamy goat cheese creates a deliciously balanced filling inside a flaky pie crust.

Ingredients

• 1 pie crust, rolled and fitted to 9″ pie plate (homemade or store-bought)
• ¾ cup shredded mozzarella or Monterey Jack cheese
• 4 oz goat cheese
• 1 cup thinly sliced onions (¼” slices) or ½ cup caramelized onions
• ¼ cup white wine, Madeira, sherry, vermouth, or vegetable stock/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 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 or dried)
• 1 tsp salt
• ½ tsp black pepper (to taste)
• ⅛ tsp nutmeg (preferably freshly grated)

Instructions

1. Step 1: Caramelize the onions by heating a heavy pan over medium-high heat. Add the sliced onions, salt, pepper, and ½ tsp thyme. When softened, reduce the heat to low. Add a splash of white wine, Madeira, sherry, stock, or water as needed to deglaze the pan and prevent burning, stirring often. Cook until the onions are deeply colored and sweet.
2. Step 2: Preheat the oven to 375-425 ℉. Peel the butternut squash, remove seeds, and slice into uniform ½-inch pieces. Toss the squash with olive oil, salt, and pepper on a sheet pan. Roast until tender and easily pierced with a fork.
3. Step 3: Prepare the quiche custard by whisking together the eggs, milk or cream, 1 tsp thyme, salt, pepper, and nutmeg in a medium-large bowl until well combined.
4. Step 4: Reduce the oven temperature to 375 ℉ for baking. Line the pie crust with shredded mozzarella. Spread the roasted squash, dollops of goat cheese, and caramelized onions evenly over the cheese layer.
5. Step 5: Pour the custard mixture over the filling gently. Place the quiche on a sheet pan to catch spills, then bake for 30-40 minutes until the center is just set and the top and crust are lightly golden.
6. Step 6: Let the quiche cool for at least 10-15 minutes before slicing to allow it to firm up for clean slices.

Tips & Variations

• Use pre-made caramelized onions to save time, or substitute with caramelized shallots for a sweeter flavor.
• Try adding fresh sage or rosemary along with the thyme for an herbal twist.
• Swap out butternut squash for sweet potatoes or acorn squash for a different but equally delicious taste.
• For a richer quiche, use half heavy cream and half milk in the custard.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven (about 325 ℉) or in a microwave until warmed through. For best texture, avoid overheating to prevent drying out the custard.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche ahead of time?

Yes, you can prepare the filling and crust separately, then assemble and bake just before serving. Alternatively, bake the quiche fully, refrigerate, and reheat when ready to eat.

What can I use if I don’t have goat cheese?

Cream cheese or ricotta are good substitutes; they provide creaminess with a milder flavor. Feta can also work if you prefer a tangier taste.

Butternut Squash and Caramelized Onion Quiche Recipe

Print Recipe

★★★★★

4.6 from 135 reviews

A savory and comforting butternut squash quiche layered with caramelized onions, creamy goat cheese, and mozzarella, all baked in a flaky pie crust. This dish combines the sweetness of roasted squash with the rich, mellow flavor of slow-cooked onions and a delicate herb-infused custard, perfect for brunch or a light dinner.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

• 1 each pie crust, rolled and fitted to 9″ pie plate (use your favorite pastry crust)

Cheese

• ¾ cup shredded mozzarella or Monterrey Jack cheese
• 4 oz goat cheese

Caramelized Onions

• 1 cup thinly sliced onions (¼” slices) (about 1–2 medium-small onions) or substitute ½ cup caramelized onions
• 2 tbsp butter or olive oil
• ¼ cup white wine, Madeira, sherry, or vermouth (can substitute vegetable stock or water)
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• ½ tsp thyme

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

Custard Mixture

• 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 freshly grated)

Instructions

1. Caramelize Onions: Heat a heavy pan over medium-high heat and add the sliced onions with salt, pepper, and thyme. Once the onions soften, reduce heat to low to avoid burning as you slowly cook them. Add a small splash of white wine, Madeira, sherry, vegetable stock, or water to deglaze the pan whenever the onions look dry, stirring frequently. Continue cooking until the onions are deeply colored and sweet, about 20-30 minutes.
2. Roast Butternut Squash: Preheat the oven to 375-425 ℉. Peel and seed the butternut squash, then cut into uniform half-inch slices or cubes. Place on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast until soft and easily pierced with a fork, about 25-30 minutes; set aside.
3. Prepare Quiche Custard: In a medium-large bowl, whisk the eggs until uniform. Add the milk or cream, thyme, salt, pepper, and nutmeg, and whisk together until fully combined and smooth.
4. Assemble Quiche: Preheat the oven to 375℉. Line the bottom of the pie crust with the shredded mozzarella or Monterrey Jack cheese. Distribute the roasted butternut squash evenly over the cheese, then add dollops of goat cheese and the caramelized onions on top.
5. Bake: Pour the custard mixture carefully over the fillings to fill the crust. Place the quiche on a sheet pan to catch any spills and bake in the oven for 30-40 minutes until the center is just set and the crust and top are lightly golden.
6. Cool and Serve: Let the quiche cool for at least 10-15 minutes to allow it to firm up before slicing and serving.

Notes

• Use a homemade or store-bought pie crust depending on your preference.
• Caramelizing the onions slowly enhances their natural sweetness and depth of flavor.
• For a vegetarian version, ensure the cheese and crust ingredients do not contain animal-derived rennet.
• You can substitute butternut squash with other sweet winter squashes like acorn or kabocha squash.
• The wine or stock added during onion caramelization keeps the onions moist and adds flavor complexity.
• Baking the quiche on a sheet pan helps prevent spills inside the oven.
• Allowing the quiche to cool before slicing helps achieve cleaner slices.

Keywords: butternut squash quiche, caramelized onion quiche, savory pie, fall recipes, vegetarian quiche, roasted squash, goat cheese quiche