Butternut Squash & Sage Quiche is a wonderful mix of sweet, tender squash and the slightly earthy flavor of fresh sage, all wrapped up in a flaky, buttery crust. The creamy eggs and cheese bring everything together, making each bite rich and satisfying. This quiche is perfect for any time of day, whether it’s breakfast, brunch, or a light dinner.
I love how this quiche feels like a warm, cozy hug from the inside. Roasting the butternut squash caramelizes it just right, adding a little sweetness that plays so nicely with the herbal hint of sage. I always make sure to use plenty of sage because it really lifts the whole dish and gives it that special, comforting touch. Plus, it’s easy to prep ahead, so it’s great for busy mornings or casual get-togethers.
My favorite way to enjoy this quiche is with a simple green salad on the side, maybe a splash of balsamic vinegar and some toasted nuts for crunch. It’s one of those dishes that feels fancy but is actually very easy to make, and I find that everyone who tries it asks for seconds. If you want to make it more of a meal, adding a little crusty bread makes it complete and delicious.
Key Ingredients & Substitutions
Butternut Squash: Roasting brings out its natural sweetness and soft texture. If you can’t find butternut squash, try acorn squash or pumpkin, but adjust roasting time for firmness.
Sage: Fresh sage gives a warm, earthy flavor that balances the sweetness of the squash. If you don’t have fresh, dried sage works but use less—it’s stronger. Thyme is a good alternative too.
Pie Crust: A flaky, buttery crust is important here. Store-bought is fine for convenience, but homemade adds an extra touch. For gluten-free needs, use a gluten-free crust or try a savory almond flour crust.
Gruyere Cheese: It melts beautifully and has a mild nutty taste. Parmesan adds sharpness, so mixing both works well. If dairy-free, try a plant-based cheese that melts well or skip cheese for a lighter quiche.
Eggs and Cream: These create the silky, custardy filling. For a lighter version, half-and-half or whole milk work. Vegan alternatives like silken tofu can be used but will change texture.
How Do You Get the Crust Perfectly Flaky Without Soggy Bottoms?
Blind baking the crust is key to avoid sogginess. Here’s how I do it:
- Press the pie crust into the pan and prick with a fork to stop bubbles.
- Line with parchment paper and fill with pie weights or dried beans to keep shape.
- Bake at a high temperature (400°F/200°C) for about 10-12 minutes to set the edges.
- Remove weights and paper, bake 5 more minutes to lightly brown the base.
- Lower oven temperature before adding the filling so the crust doesn’t brown too much.
This process ensures a golden, crisp crust that holds up well to the moist squash and custard filling. I’ve found that skipping blind baking often leads to a soggy quiche bottom, which is disappointing after all the effort.
Equipment You’ll Need
- 9-inch tart pan with removable bottom – makes it easy to bake and remove the quiche without breaking the crust.
- Baking sheet – for roasting the butternut squash and onions evenly.
- Mixing bowls – to toss veggies and whisk eggs and cream smoothly.
- Whisk – helps blend eggs and cream without lumps for a creamy filling.
- Parchment paper and pie weights (or dried beans) – important for blind baking the crust so it stays crisp.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a salty, smoky touch that pairs well with the sweetness of squash.
- Use goat cheese instead of Gruyere for a tangier, creamier filling that brightens the dish.
- Stir in sautéed spinach or kale for extra greens and a nice color contrast.
- Swap sage for fresh thyme or rosemary if you want a different herb flavor that still complements the squash.
How to Make Butternut Squash & Sage Quiche?
Ingredients You’ll Need:
For The Crust:
- 1 sheet of pie crust (homemade or store-bought), enough for a 9-inch tart pan
For The Filling:
- 3 cups peeled and diced butternut squash
- 1 small onion, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1 tablespoon fresh sage leaves, chopped (plus a few whole leaves for garnish)
- 4 large eggs
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded Gruyere cheese (or a mix of Gruyere and Parmesan)
- 1/4 teaspoon ground nutmeg (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 20-25 minutes for roasting the squash, 15 minutes for blind baking the crust, and 35-40 minutes for baking the quiche. Overall, plan for around 1 hour 30 minutes including cooling time.
Step-by-Step Instructions:
1. Roast the Butternut Squash and Onions:
Preheat your oven to 400°F (200°C). In a bowl, toss the diced butternut squash and sliced onion with olive oil, half of the salt, black pepper, and chopped sage. Spread this mixture evenly on a baking sheet and roast for 20-25 minutes until the squash is tender and lightly caramelized. Once done, remove and let it cool slightly.
2. Prepare and Blind Bake the Pie Crust:
While the squash is roasting, place the pie crust into a 9-inch tart pan. Trim the edges as needed, prick the crust a few times with a fork to prevent bubbles, then line it with parchment paper and fill it with pie weights or dried beans. Bake in the oven for 10-12 minutes, until the edges start to set but aren’t browned. Remove the weights and parchment paper and bake for another 5 minutes until lightly golden. Lower the oven temperature to 350°F (175°C).
3. Mix and Bake the Quiche Filling:
In a bowl, whisk together the eggs, heavy cream, remaining salt, nutmeg, and half of the shredded cheese until smooth. Spread the roasted butternut squash mixture evenly over the prebaked crust. Pour the egg and cream mixture over the vegetables, then sprinkle the remaining cheese and add a few whole sage leaves as garnish. Bake for 35-40 minutes, or until the filling is fully set and the top is lightly browned. Let the quiche cool for 10-15 minutes before slicing and serving.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can use frozen butternut squash! Just make sure to thaw it completely and pat it dry to remove excess moisture before roasting to avoid a soggy quiche filling.
How Do I Store Leftover Quiche?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat slices gently in the oven or microwave until warmed through.
Can I Make the Quiche Ahead of Time?
Absolutely! You can prepare the quiche a day ahead, then refrigerate it. Warm it in the oven at 350°F (175°C) for about 15-20 minutes before serving.
What Can I Substitute for Sage?
If you don’t have fresh sage, dried sage works but use less since it’s more potent. Fresh thyme or rosemary are also good alternatives that complement the flavors nicely.
