Butternut Squash and Caramelized Onion Quiche Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
