Caramelized Onion and Roasted Butternut Squash Cheese Quiche Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
