Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Butternut-Squash-Quiche-with-Sage-and-Goat-Cheese-Recipe

Butternut Squash Quiche with Sage and Goat Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Peter
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
  • Category: Main Dishes
  • Method: Baking
  • Cuisine: American

Description

This Butternut Squash Quiche with Sage and Goat Cheese offers an irresistible blend of flavors and a simple prep process. Perfect for a quick dinner or healthy meal, this dish showcases fresh ingredients and homemade goodness.

Ingredients

Scale
  • 1 pie crust homemade or store-bought
  • 1 large egg white to seal the crust
  • 2 tablespoons olive oil
  • 2 cups diced butternut squash ½” dice
  • 1 teaspoon kosher salt
  • ½ yellow onion diced
  • 2 cloves garlic minced
  • 2 tablespoons fresh minced sage or 1 teaspoon ground sage
  • 4 large eggs
  • ¾ cup heavy whipping cream
  • ½ cup whole milk
  • 1 teaspoon kosher salt
  • 4 oz goat cheese log kind

Instructions

  1. If using homemade pie crust, make the dough and refrigerate for about 2 hours.
  2. Roll out the pie dough to ⅛" thick or use a pre-made crust.
  3. Place the crust in a pie plate, pressing it into the bottom and corners, then crimp the edges. Freeze for 15 minutes and dock with a fork.
  4. Preheat the oven to 375℉/190℃. Line the crust with parchment and fill with pie weights or dried beans.
  5. Par-bake the crust for 15 minutes (5 minutes for pre-made) before removing the weights and parchment. Brush the crust with whisked egg white and water mixture.
  6. Continue baking for another 10 minutes (5 minutes for pre-made). Let cool on a wire rack and reduce the oven temperature to 350℉/177℃.
  7. Prepare the filling while the crust bakes by heating oil in a large pan and adding butternut squash and salt. Cook for about 5-7 minutes, tossing occasionally.
  8. Mix in the onion, garlic, and sage, and cook until fragrant, then set aside.
  9. In a bowl, whisk together eggs, heavy cream, milk, and salt until fully combined.
  10. Add the sautéed vegetables to the par-baked crust and crumble goat cheese on top, reserving some for garnish.
  11. Pour the egg mixture carefully into the crust, then sprinkle with remaining goat cheese and optional sage slices.
  12. Bake for 30 minutes, then transfer to the lower third of the oven for an additional 10-15 minutes until fully cooked.
  13. The quiche is ready when it is slightly puffy around the edges with a mild jiggle in the center.
  14. Let cool for 20-30 minutes on a wire rack before slicing and serving.

Notes

For a quicker option, use a pre-made crust.
Feel free to substitute the goat cheese with feta for a tangier flavor.
This quiche can be served warm or at room temperature.

Nutrition

  • Serving Size: 1 slice
  • Calories: 330
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 23g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 120mg

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cosycountrykitchen.com/butternut-squash-quiche-with-sage-and-goat-cheese/