This Butternut Squash & Sage Quiche is a wonderful mix of creamy, tender butternut squash paired with the fresh, earthy flavor of sage in a light, flaky crust. It’s simple but full of comforting fall flavors that make it a great choice for breakfast, brunch, or even a light dinner. The eggs and cheese blend everything together into a smooth, satisfying bite each time.
I love making this quiche when I want something a little different but still cozy and familiar. The sweetness of the squash balances the sage perfectly, and the whole quiche has a nice, gentle richness without feeling heavy. I usually roast the squash ahead of time to bring out its natural sweetness, which makes a huge difference.
One of my favorite ways to enjoy this quiche is with a fresh green salad on the side—simple and clean to contrast the warm flavors. It’s also great served warm or at room temperature, which makes it convenient for gatherings or when you want to prepare food ahead of time. I find that this quiche is always a crowd-pleaser, and it even tastes better the next day!
Key Ingredients & Substitutions
Butternut Squash: Roasting the diced squash brings out a natural sweetness and soft texture. If you can’t find butternut squash, sweet potatoes or pumpkin are good substitutes that offer similar flavor and creaminess.
Sage: Fresh sage gives this quiche its earthy note. If fresh isn’t available, dried sage works but use less since it’s more concentrated. Thyme or rosemary can also add a nice herbal touch.
Cheese: Gruyère melts beautifully and adds a mild nuttiness. Swiss or mozzarella are great alternatives. For a sharper bite, try cheddar or fontina.
Pie Crust: Store-bought crusts save time and work well here. Homemade crusts add extra flavor but make sure to blind bake to avoid a soggy bottom.
Eggs and Cream: These create the custard base. Half-and-half lightens it up if you want a less rich quiche. For dairy-free, try almond or oat milk with a thickener, but texture will vary.
How Can I Avoid a Soggy Quiche Crust?
A soggy crust is a common issue when using moist fillings like roasted squash. Here’s how to keep the crust crisp:
- Blind bake the crust: Bake it before adding the filling to create a crisp base. Use pie weights to prevent bubbling.
- Drain the filling: Make sure roasted squash isn’t wet. Let it cool and drain on paper towels if needed.
- Don’t overfill: Keep the filling level below the crust edges to allow even cooking and avoid extra moisture pooling.
- Bake at the right temp: Use around 350°F for the filling to cook thoroughly without burning the crust.
These tips help the crust stay firm and flaky while the filling cooks perfectly. I’ve found blind baking works wonders every time!
Equipment You’ll Need
- 9-inch tart or quiche pan – it shapes the quiche perfectly and has a removable bottom for easy slicing.
- Baking sheet – for roasting the butternut squash evenly with a little caramelization.
- Mixing bowls – handy for whisking eggs and mixing ingredients smoothly.
- Whisk – essential for blending eggs, cream, and spices into a smooth custard.
- Small skillet – great for sautéing onions, garlic, and sage without overcrowding.
- Pie weights or dried beans – keeps your crust flat during blind baking to avoid bubbles.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty twist that pairs well with squash and sage.
- Use goat cheese instead of Gruyère for a tangy flavor and creamy texture.
- Mix in sautéed mushrooms for extra earthiness and texture.
- Try fresh spinach or kale for a boost of green and mild bitterness that balances the sweetness.
Butternut Squash & Sage Quiche
Ingredients You’ll Need:
For The Crust:
- 1 9-inch pie crust (store-bought or homemade)
- Butter or oil, for greasing the pan
For The Filling:
- 1 small butternut squash (about 1 to 1.5 pounds), peeled, seeded, and diced
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 fresh sage leaves, chopped (plus extra whole leaves for garnish if desired)
- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1 cup grated Gruyère cheese (can substitute with Swiss or mozzarella)
- ¼ teaspoon ground nutmeg
How Much Time Will You Need?
This quiche takes about 15 minutes to prep, 25-30 minutes to roast the butternut squash, and 40-45 minutes to bake. So, plan on roughly 1 hour and 30 minutes from start to finish, including cooling time before slicing.
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 on a baking sheet. Roast for 25-30 minutes, stirring halfway, until the squash is tender and slightly caramelized. Take it out and let it cool a bit.
2. Blind Bake the Pie Crust:
Lower oven temperature to 350°F (175°C). Fit the pie crust into a 9-inch tart or quiche pan and trim the edges. Prick the bottom with a fork to avoid bubbling. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake another 5 minutes until golden. Take it out of the oven.
3. Prepare the Flavor Base:
While the crust bakes, heat a small skillet over medium heat. Sauté the chopped onion with a pinch of salt until translucent (about 4-5 minutes). Add minced garlic and chopped sage leaves and cook for 1 more minute until fragrant. Remove from heat.
4. Mix the Custard:
In a bowl, whisk together the eggs, heavy cream, nutmeg, salt, and pepper until smooth and combined.
5. Assemble the Quiche:
Spread the roasted butternut squash evenly over the pre-baked crust. Scatter the cooked onion, garlic, and sage mixture on top. Sprinkle the grated Gruyère cheese over everything. Carefully pour the egg and cream mixture over the filling.
6. Bake the Quiche:
Place the quiche in the oven at 350°F (175°C) and bake for 35-40 minutes. The quiche is done when the filling is set, slightly puffed, and the top is golden.
7. Cool, Garnish, and Serve:
Take the quiche out of the oven and let it cool for 10-15 minutes before slicing. Garnish with fresh sage leaves if you like. Serve warm or at room temperature and enjoy!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes, you can use frozen butternut squash—just thaw it completely and drain any excess moisture before roasting to prevent a soggy quiche.
Can I Substitute Another Cheese for Gruyère?
Absolutely! Swiss, mozzarella, or even cheddar work well. Choose a cheese that melts nicely and complements the flavors.
How Should I Store Leftover Quiche?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave for best texture.
Can I Make This Quiche Ahead of Time?
Yes! You can assemble the quiche and refrigerate it for a few hours before baking, or bake it fully and reheat later. Just cover well to keep it fresh.
