Caramelized Onion and Roasted Butternut Squash Cheese Quiche Recipe

Introduction

This cheese quiche is a delightful combination of creamy custard, caramelized onions, roasted butternut squash, and a blend of cheeses baked in a flaky pie crust. It makes a perfect breakfast, brunch, or light dinner that’s easy to prepare and sure to impress.

Ingredients

• 1 pie crust, rolled and fitted to a 9″ pie plate
• ¾ cup mozzarella or Monterrey Jack cheese, shredded
• 4 oz goat cheese
• 1 cup thinly sliced onions (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
• 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 or dried)
• 1 tsp salt
• ½ tsp black pepper
• ⅛ tsp nutmeg (preferably freshly grated)

Instructions

1. Step 1: Prepare the caramelized onions by heating a heavy pan over medium-high heat. Add the sliced onions along with salt, pepper, and ½ teaspoon thyme. Reduce to low heat once softened.
2. Step 2: Add a splash of white wine, Madeira, sherry, stock, or water as needed to deglaze the pan and prevent burning. Cook onions until they are deeply colored and sweet.
3. Step 3: Preheat the oven to 375-425°F. Peel and seed the butternut squash, then cut into uniform half-inch slices or cubes. Toss with olive oil, salt, and pepper.
4. Step 4: Roast the squash on a sheet pan until soft and easily pierced with a fork. Remove from oven and set aside.
5. Step 5: In a medium-large bowl, whisk together the eggs until uniform. Add milk or cream, 1 teaspoon thyme, salt, pepper, and nutmeg. Whisk until well combined.
6. Step 6: Preheat the oven to 375°F. Line the bottom of the pie crust with shredded mozzarella or Monterey Jack cheese.
7. Step 7: Evenly spread the roasted squash, dollops of goat cheese, and caramelized onions over the cheese layer.
8. Step 8: Pour the egg custard mixture into the crust. Place the quiche on a sheet pan to catch any spills and bake for 30-40 minutes, or until the center is just set and the top and crust are lightly golden.
9. Step 9: Allow the quiche to cool for at least 10-15 minutes before slicing. This resting time helps it firm up and makes serving easier.

Tips & Variations

• Use caramelized onions instead of raw sliced onions for a sweeter, richer flavor.
• Swap butternut squash for sweet potatoes or acorn squash for a different twist.
• Add fresh herbs like parsley or chives on top before serving for extra freshness.
• For a lighter quiche, substitute half the milk or cream with low-fat milk or unsweetened almond milk.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual slices in a 350°F oven for about 10-15 minutes or until heated through to retain crispiness. You can also reheat in the microwave, but the crust may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust for this quiche?

Yes, a store-bought crust works perfectly and saves time. Just make sure to fit it properly and prick the bottom with a fork if needed to prevent bubbling during baking.

Can I make this quiche ahead of time?

Absolutely. You can prepare the quiche the day before, refrigerate it, and bake it fresh when ready. Alternatively, bake it fully, cool, and store in the fridge; reheat before serving.

Caramelized Onion and Roasted Butternut Squash Cheese Quiche Recipe

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★★★★★

4.8 from 144 reviews

A savory cheese quiche featuring a flaky pie crust filled with caramelized onions, roasted butternut squash, and a rich custard of eggs and cream, topped with mozzarella and goat cheese. Perfect for a satisfying brunch or light dinner.

• Author: Elena
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 slices 1x
• Category: Brunch
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust

• 1 each pie crust, rolled and fitted to 9″ pie plate

Cheese

• ¾ cup mozzarella or Monterrey 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 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 Onions: Heat a heavy pan over medium-high heat and add the sliced onions along with salt, pepper, and thyme. Once softened, reduce to low heat. Add a splash of white wine, Madeira, sherry, stock, or water as needed to deglaze the pan and prevent burning. Continue cooking until the onions are deeply colored and sweet.
2. Roast Butternut Squash: Preheat the oven to 375-425 ℉. Peel and seed the butternut squash, then slice or dice into uniform half-inch pieces. Place on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast until soft and easily pierced by a fork.
3. Prepare Custard: In a medium-large bowl, whisk the eggs until uniform. Add milk or cream, thyme, salt, pepper, and nutmeg, whisking until well combined.
4. Assemble Quiche: Preheat the oven to 375 ℉. Line the bottom of the pie crust with shredded mozzarella or other melting cheese. Layer the roasted squash, dollops of goat cheese, and caramelized onions evenly over the cheese.
5. Bake: Pour the custard mixture into the crust over the filling. Place the quiche on a sheet pan to catch any spills and bake for 30-40 minutes, until the center is just set and the top and crust are lightly golden brown.
6. Cool and Serve: Allow the quiche to cool for 10-15 minutes before slicing to let it firm up for easier serving.

Notes

• Using a sheet pan under the quiche while baking helps catch spills and makes cleanup easier.
• Caramelizing the onions slowly enhances their sweetness and flavor, but you can use pre-caramelized onions as a shortcut.
• Roasting butternut squash adds depth of flavor; substitute with other sweet winter squash as desired.
• The custard mixture can be adjusted with different combinations of milk, half and half, or cream depending on desired richness.
• Ensure the quiche cools enough before cutting to maintain structure and avoid a runny center.

Keywords: cheese quiche, caramelized onion quiche, roasted butternut squash quiche, savory pie, vegetarian quiche, brunch recipe