Description
A rich and savory quiche featuring sweet roasted butternut squash and deeply caramelized onions in a flaky crust, perfect for a cozy brunch or light dinner.
Ingredients
Scale
- 1 butternut squash, peeled, seeded, and diced into 1/2-inch cubes (about 2 cups)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 3 large yellow onions, thinly sliced
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon granulated sugar
- 1 store-bought or homemade pie crust (9-inch), partially baked
- 4 large eggs
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 cup shredded Gruyère cheese (or Swiss)
- 1/2 cup grated Parmesan cheese
- Pinch of ground nutmeg
- Fresh parsley, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- On a baking sheet, toss butternut squash cubes with olive oil and season with salt and pepper. Roast for 20–25 minutes until tender and lightly caramelized. Set aside to cool slightly.
- Meanwhile, in a large skillet over medium-low heat, melt butter. Add sliced onions, thyme, sugar, and a pinch of salt. Cook, stirring occasionally, for 30–35 minutes until the onions are deep golden brown and very soft. Add a tablespoon of water if they start to stick.
- Reduce oven temperature to 350°F (175°C).
- Place the partially baked pie crust on a baking sheet. Spread the caramelized onions evenly over the bottom, then top with roasted butternut squash pieces.
- In a medium bowl, whisk together eggs, heavy cream, milk, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Stir in the grated Gruyère and Parmesan.
- Pour the egg mixture over the squash and onions in the crust. Gently shake the pan to settle the filling.
- Bake for 35–45 minutes, until the center is set and the top is golden brown. A knife inserted in the center should come out clean.
- Let cool on a wire rack for at least 15 minutes before slicing. Garnish with parsley if desired.
Notes
Make ahead: Caramelized onions can be prepared up to 3 days in advance and refrigerated. The quiche can be baked a day ahead and reheated in a 300°F oven for 10–15 minutes. For a gluten-free option, use a gluten-free pie crust.
Nutrition
- Calories: 420
- Sugar: 8g
- Fat: 30g
- Carbohydrates: 30g
- Protein: 14g