Butternut Squash & Sage Quiche is a cozy and comforting dish that brings together the sweetness of roasted butternut squash and the earthy flavor of fresh sage in a flaky, golden crust. The creamy egg filling ties everything together, making every bite smooth and satisfying. It’s a perfect mix of vegetables and herbs that feels just right for a cool morning or a laid-back brunch.
I love how this quiche manages to be both simple and special. The butternut squash softens up nicely as it cooks, almost melting into the eggs, while the sage adds a warm, almost woodsy note that I find really grounding. Whenever I make this, I like to toss the squash with a little olive oil and roast it first; it brings out a deeper flavor that makes the whole dish taste even better. Plus, you can prep it ahead, which is great for busy mornings or casual get-togethers.
My favorite way to serve this quiche is with a crisp green salad on the side and a cup of tea or fresh juice. It makes a lovely light lunch or an easy dinner that everyone seems to enjoy without any fuss. I’ve found that it’s a great way to introduce friends and family to butternut squash if they haven’t had it before—there’s just something about the mix of creamy, savory, and sweet that gets everyone asking for seconds.
Key Ingredients & Substitutions
Butternut squash: Roasting the squash brings out its natural sweetness and soft texture. If you can’t find butternut squash, try using pumpkin or sweet potatoes for a similar flavor and consistency.
Sage: Fresh sage adds an earthy, slightly peppery flavor. If fresh isn’t available, dried sage works but use less—about a teaspoon. Thyme or rosemary can be mild substitutes too.
Cheese: Gruyère gives a creamy, nutty taste. Sharp cheddar is a good alternative if you want more tang. Parmesan adds a nice salty finish, but you could swap it for Pecorino Romano if you prefer.
Cream: Heavy cream makes the quiche rich and smooth. Half-and-half lightens it a bit but still keeps creaminess. For dairy-free, coconut cream can work, though it changes the taste slightly.
How Do I Get a Perfectly Set and Creamy Quiche Filling?
The secret is balancing the eggs and cream and baking just right. Follow these tips:
- Whisk eggs and cream gently until combined but not frothy to avoid air bubbles.
- Pour the mixture evenly over the filling so it seeps into all spots.
- Bake at moderate heat (around 375°F/190°C) to cook the custard slowly, preventing cracking or sogginess.
- Check for doneness by gently shaking the pan—filling should be mostly set but still slightly wobbly in the center.
- Let the quiche cool about 10 minutes; this finishing touch helps it firm up for clean slices.
These steps help you get a silky, custard-like texture without any cracks or soggy crust.
Equipment You’ll Need
- 9-inch tart pan with a removable bottom – makes it easy to lift the quiche out without breaking the crust.
- Baking sheet – for roasting the butternut squash evenly and catching any drips.
- Nonstick skillet – perfect for sautéing onions and sage without sticking.
- Mixing bowl – for whisking eggs and cream smoothly.
- Whisk – helps blend eggs and cream into a uniform custard.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, meaty touch that pairs well with sage.
- Swap Gruyère with goat cheese to add a creamy tang and lighter texture.
- Stir in sautéed mushrooms for an earthy flavor boost and extra texture.
- Include chopped spinach or kale for more greens and a pop of color.
How to Make Butternut Squash & Sage Quiche?
Ingredients You’ll Need:
For the Crust and Filling:
- 1 unbaked pie crust (9-inch tart shell)
- 2 cups butternut squash, peeled and diced into small cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh sage leaves, chopped (plus extra whole leaves for garnish)
- 1 small onion, finely chopped
For the Egg Mixture:
- 3 large eggs
- 1 cup heavy cream or half-and-half
- 1/2 cup grated Gruyère or sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
- Pinch of nutmeg (optional)
How Much Time Will You Need?
This quiche takes about 10 minutes to prep, plus 20-25 minutes to roast the butternut squash, and then 35-40 minutes to bake. Allow an extra 10 minutes for cooling before serving. Overall, plan to spend around 1 hour from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized. Once done, set aside to cool slightly.
2. Prepare the Sage and Onion:
Lower oven temperature to 375°F (190°C). In a skillet over medium heat, sauté the finely chopped onion with a pinch of salt until soft and translucent, about 5 minutes. Add the chopped sage leaves and cook for another minute to release their flavor, then remove from heat.
3. Mix the Egg Filling:
In a mixing bowl, whisk together the eggs, cream, black pepper, and nutmeg until well combined. This will be the creamy filling that binds everything together.
4. Assemble the Quiche:
Sprinkle the grated Gruyère and Parmesan cheese evenly over the pie crust. Layer the roasted butternut squash and sautéed onion with sage on top of the cheese. Pour the egg and cream mixture carefully over the filling so it seeps into all the nooks and crannies. Arrange a few whole sage leaves on top for a pretty garnish.
5. Bake and Serve:
Bake the quiche at 375°F (190°C) for 35-40 minutes, until the filling is set and the top is golden brown. Remove from the oven and allow to cool for about 10 minutes. Slice, serve, and enjoy the warm, savory flavors!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can! Just make sure to thaw the frozen squash completely and pat it dry to remove excess moisture before roasting. This helps prevent a soggy quiche.
Can I Substitute the Cheese?
Absolutely! Gruyère and sharp cheddar both work well, but you can also try goat cheese for a tangy twist or mozzarella for a milder flavor. Adjust quantities to taste.
How Should I Store Leftovers?
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Make This Quiche Ahead of Time?
Yes! Prepare the quiche and bake it, then cool completely before refrigerating. Reheat in the oven at 350°F (175°C) for about 15 minutes before serving.
