Butternut Squash, Caramelized Onion, and Goat Cheese Quiche Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
