Butternut Squash, Caramelized Onion, and Goat Cheese Quiche Recipe

Introduction

This Butternut Squash, Caramelized Onion, and Goat Cheese Quiche offers a perfect balance of sweet, savory, and creamy flavors. It’s a comforting dish that’s ideal for breakfast, brunch, or a light dinner. With roasted squash and rich goat cheese, every bite feels special.

Ingredients

• 1 pie crust, rolled and fitted to 9″ pie plate
• ¾ cup shredded mozzarella or Monterrey Jack cheese
• 4 oz goat cheese
• 1 cup thinly sliced onions (¼” slices) (about 1-2 medium-small onions) or ½ cup caramelized onions
• ¼ cup white wine, Madeira, sherry, or vermouth (can substitute vegetable stock or water)
• 2 tbsp butter or olive oil
• ½ tsp thyme
• 1 cup butternut squash, peeled and roasted (sliced or diced)
• 2 tbsp olive oil or other 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 leaves or dried)
• 1 tsp salt
• ½ tsp black pepper (to taste)
• ⅛ tsp nutmeg (preferably freshly grated)

Instructions

1. Step 1: Prepare the caramelized onions by heating a heavy pan over medium-high heat. Add sliced onions, salt, pepper, and ½ tsp thyme. Reduce heat to low once softened.
2. Step 2: Add a splash of white wine, Madeira, sherry, vegetable stock, or water as needed to deglaze the pan and prevent burning. Cook until onions are deeply colored and sweet.
3. Step 3: Preheat the oven to 375-425 ℉. Peel and seed the butternut squash, then slice or dice into uniform half-inch pieces.
4. Step 4: Place squash pieces on a sheet pan, drizzle with 2 tbsp olive oil, season with salt and pepper, and roast until soft when pierced with a fork.
5. Step 5: In a mixing bowl, whisk the 3 eggs until uniform. Add milk or cream, 1 tsp thyme, salt, pepper, and nutmeg. Whisk until well combined to make the custard.
6. Step 6: Preheat the oven to 375 ℉ again. Line the bottom of the prepared pie crust with shredded mozzarella or Monterrey Jack cheese.
7. Step 7: Spread the roasted butternut squash evenly over the cheese. Add dollops of goat cheese and caramelized onions over the top.
8. Step 8: Pour the custard mixture gently into the pie crust, covering the filling.
9. Step 9: Bake the quiche on a sheet pan for 30-40 minutes, until the center is just set and the top and crust are lightly golden.
10. Step 10: Allow the quiche to cool for 10-15 minutes before slicing so it can firm up and slice neatly.

Tips & Variations

• Use pre-made or your favorite homemade pie crust for convenience and best flavor.
• Substitute caramelized onions with shallots for a milder, sweeter taste.
• Experiment with different cheeses like Gruyère or feta for a twist on flavor.
• Add fresh herbs such as sage or rosemary along with thyme for an earthy note.
• If you prefer a dairy-free version, substitute the milk and cheese with plant-based alternatives.

Storage

Store leftover quiche covered in the refrigerator for up to 3 days. Reheat individual slices gently in the microwave or oven until warmed through. Avoid overheating to prevent dryness. Quiche can also be frozen; wrap tightly and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen butternut squash instead of fresh?

Yes, frozen butternut squash works well. Thaw and drain any excess moisture before roasting to avoid a soggy quiche.

How can I prevent the crust from getting soggy?

Sprinkling shredded cheese on the bottom of the crust helps create a moisture barrier. Also, roasting the squash until tender but not watery improves texture.

Butternut Squash, Caramelized Onion, and Goat Cheese Quiche Recipe

Print Recipe

★★★★★

4.9 from 134 reviews

This Butternut Squash, Caramelized Onion, and Goat Cheese Quiche is a rich, savory tart perfect for brunch, lunch, or a light dinner. It features a flaky pie crust filled with sweet roasted butternut squash, deeply flavored caramelized onions, creamy goat cheese, and melty mozzarella, all bound together with a delicate custard infused with thyme and nutmeg. The quiche is baked to golden perfection, creating a comforting and elegant dish that balances sweetness, tanginess, and aromatic herbs.

• Author: Logan
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 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

Cheeses

• ¾ cup mozzarella or Monterey Jack cheese, shredded
• 4 oz goat cheese

Caramelized Onions

• 1 cup thinly sliced onions (¼” slices) (1–2 medium-small onions) or substitute ½ cup caramelized 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 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 the Onions: Heat a heavy pan on medium-high heat and add the sliced onions along with salt, pepper, and thyme. When the onions soften, reduce the heat to low unless you plan to stir constantly and add liquid. Add a splash of white wine, Madeira, sherry, stock, or water gradually to the pan to deglaze and prevent burning, but do not let the onions swim in liquid. Continue cooking until the onions are deeply colored and sweet.
2. Roast the Butternut Squash: Preheat the oven to 375-425 °F. Peel the butternut squash, cut it in half, and remove the seeds. Slice into uniform half-inch cubes or slices. Arrange on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast in the oven until the squash is tender and easily pierced with a fork.
3. Prepare the Quiche Custard: In a medium-large bowl, whisk the eggs until uniform. Add the milk or cream, thyme, salt, pepper, and nutmeg, and whisk until well combined.
4. Assemble the Quiche: Preheat the oven to 375 °F. Line the bottom of the prepared pie crust with shredded mozzarella or Monterey Jack cheese. Evenly spread the roasted butternut squash, dollops of goat cheese, and caramelized onions over the cheese layer.
5. Bake the Quiche: Pour the custard mixture gently into the crust over the fillings. Place the quiche on a sheet pan to catch any spills and bake for 30-40 minutes. Remove when the center is just set and the top and crust have turned lightly golden brown.
6. Cool and Serve: Let the quiche cool for at least 10-15 minutes before slicing to allow it to firm up for clean, neat slices. Serve warm or at room temperature.

Notes

• You can use pre-made pie crust for convenience, or homemade crust if preferred.
• Caramelizing the onions slowly enhances their sweetness and flavor complexity.
• If you want a vegetarian option, use vegetable stock or water instead of wine for deglazing.
• Roast the butternut squash evenly by slicing uniformly for consistent texture.
• Feel free to substitute other melting cheeses or blend your milk and cream ratios for richer or lighter custards.
• Cooling the quiche is important as it helps the custard set fully for better slicing.

Keywords: butternut squash quiche, caramelized onion quiche, goat cheese quiche, savory tart, vegetarian quiche, fall recipes, brunch recipes