This Butternut Squash & Sage Quiche is a cozy, inviting dish that combines the sweetness of tender roasted butternut squash with the earthy aroma of fresh sage. The flaky crust holds a creamy custard filling that’s just the right balance of rich and light, making it perfect for any time of day.
I always love making this quiche when I want something comforting but still a little special. The sage adds such a wonderful touch that makes the flavors pop without overpowering the natural sweetness of the squash. I find roasting the butternut squash first really brings out its flavor, and it melts beautifully into the creamy filling.
It’s great served warm for brunch with a simple green salad or enjoyed cold the next day for a quick snack. I’ve found that slicing it into small pieces also makes a fantastic appetizer when friends come over. This quiche always feels like a little celebration of autumn’s best flavors, and I can’t get enough of it!
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Butternut Squash: Roasting the squash brings out its natural sweetness and soft texture. If you can’t find fresh, frozen cubed squash works well too—just thaw and drain before using.
Sage: Fresh sage adds a warm, earthy flavor. If fresh isn’t available, try 1 teaspoon of dried sage but reduce it slightly as it’s more potent. I love the way fresh leaves crisp up during baking.
Cheese: Gruyère melts beautifully and offers a nutty flavor. You can swap it for mild cheddar, fontina, or even mozzarella for a different twist. I prefer Gruyère for that richness it brings.
Crust: Store-bought pie crust saves time and still tastes great. If making your own, a flaky butter crust is best to balance the creamy filling.
How Can I Make the Quiche Filling Set Perfectly Without Getting Runny?
The key to a smooth, set quiche filling is the right egg-to-cream ratio and careful baking. Here’s what I do:
- Whisk eggs and cream well so they combine evenly.
- Don’t overfill the crust—leave a little space for the filling to expand.
- Bake at a moderate temperature (375°F/190°C) to cook the custard gently and avoid curdling.
- Test doneness by inserting a knife at the center—the blade should come out clean or with just a tiny bit of moist custard.
- Let the quiche cool slightly. The filling firms up more as it cools, making slicing easier and cleaner.
Equipment You’ll Need
- 9-inch quiche or tart pan – its shallow sides help the quiche cook evenly and give a nice shape.
- Baking sheet – for roasting the butternut squash cubes without mess.
- Skillet – to sauté onions and sage, bringing out their flavors before adding to the quiche.
- Mixing bowl – for whisking the eggs and cream smoothly.
- Whisk – makes beating the eggs and cream easy and lump-free.
- Sharp knife – to peel and cube the butternut squash safely.
Flavor Variations & Add-Ins
- Swap Gruyère for feta cheese to add a tangy, salty punch that pairs well with the sweetness of the squash.
- Add cooked bacon or pancetta for a smoky, savory twist that balances the mild flavors.
- Stir in sautéed mushrooms for extra earthiness and a meaty texture.
- Use fresh thyme instead of sage if you want a lighter herbal note.
Butternut Squash & Sage Quiche
Ingredients You’ll Need:
For The Crust:
- 1 9-inch pie crust (store-bought or homemade)
For The Filling:
- 2 cups butternut squash, peeled and chopped into small cubes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 small onion, thinly sliced
- 2 tablespoons fresh sage leaves, chopped, plus a few whole leaves for garnish
- 1 cup shredded Gruyère cheese (or a mild cheddar)
- 4 large eggs
- 1 cup heavy cream (or half and half for a lighter option)
- ¼ teaspoon ground nutmeg (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 20-25 minutes to roast the squash, 8-10 minutes to pre-bake the crust, plus another 35-40 minutes to bake the quiche itself. In total, plan for about 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the peeled and cubed squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Once done, set aside.
2. Prepare and Bake the Crust:
Lower the oven temperature to 375°F (190°C). Fit your pie crust into a 9-inch quiche or tart pan. Prick the bottom a few times with a fork to prevent bubbling. Bake the crust for 8-10 minutes until it starts to set but is not browned. Remove and let cool slightly.
3. Cook the Onions and Sage:
Heat a skillet over medium heat and sauté the thinly sliced onion with a pinch of salt until soft and translucent, about 5-7 minutes. Stir in the chopped sage leaves and cook for another minute until fragrant.
4. Mix the Egg Filling:
In a bowl, whisk together the eggs, heavy cream, nutmeg (if using), salt, and pepper until smooth and creamy.
5. Assemble the Quiche:
Spread the roasted butternut squash evenly over the pre-baked crust. Layer the sautéed onions and sage on top, then sprinkle shredded cheese over everything. Finally, pour the egg and cream mixture evenly over the filling.
6. Bake the Quiche:
Place the quiche in the oven and bake at 375°F (190°C) for 35-40 minutes, until the filling is set and the top is golden. Test doneness by inserting a knife in the center; it should come out clean.
7. Cool and Serve:
Allow the quiche to cool for about 10 minutes before slicing. Garnish with whole sage leaves if desired. Serve warm or at room temperature, perfect for brunch, lunch, or a light dinner.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, frozen butternut squash works well! Just make sure to thaw and drain it thoroughly before roasting to avoid excess moisture in the quiche.
Can I Substitute Half and Half for Heavy Cream?
Absolutely! Using half and half lightens the quiche a bit but still gives a creamy texture. Just keep an eye on baking time as it may cook a little faster.
How Do I Store Leftover Quiche?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving to keep the crust crisp.
Can I Add Other Vegetables or Meat?
Yes! Try adding sautéed mushrooms, spinach, or cooked bacon to customize your quiche. Just make sure any add-ins are cooked and drained of excess moisture before adding to the filling.
