Butternut squash quiche is an easy and elegant solution to the question of what’s for winter holiday brunch. We can’t decide which we like more—the jewel-toned hues or the velvety texture or the rich savoriness drawn from brown butter, sage, and roasted butternut squash.
This butternut squash quiche with sage and brown butter flaunts jewel-toned hues on your holiday table with its vibrant bursts of orange and flecks of dark green. The trio of flavors is a classic combination, although you probably have yet to experience these ingredients in anything quite as velvety rich as this quiche. Perfect sliced into wedges for the brunch holiday table although it works equally well as a simple vegetarian supper or sliced into slivers as cocktail party fare. Versatile and vegetarian. Originally published November 21, 2015.–Renee Schettler Rossi
Butternut Squash Quiche
- Quick Glance
- 45 M
- 3 H
- Serves 4 to 6
Special Equipment: 9-inch (22-centimeter) deep dish tart pan or 10-inch (25-centimeter) tart pan
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Recipe Testers Reviews
The fall flavors in this butternut squash quiche will not disappoint. The roasted squash and garlic are delicious and brighten the whole dish. The recipe takes a bit of time to put together, but the finished dish is well worth the effort. It's a hearty quiche and would hold its own as a vegetarian or meatless Monday main dish. Straightforward except for the amount of salt and pepper. I added 15 grinds of each, and the final flavor seemed appropriately seasoned, but I really had to guess on the amount. I took the quiche out after 50 minutes, and it was beautifully golden brown and puffed. Delicious and wonderful for fall. As an aside, this leaves you with half a butternut squash for another recipe. I highly recommend Ina Garten's Maple Roasted Butternut Squash from her Back to Basics book. It calls for sage, too, so if you bought it for this recipe, you can use the rest in this recipe.
I thought this butternut squash quiche was quite amazing. Both delicate yet full of flavor—delicate in terms of the taste of the butternut squash, and full of flavor from the sage butter and the garlic. The timing for the butternut squash and garlic in the oven was spot-on. The squash was nice and tender and a tad caramelized, and the garlic was nice and soft. Assembling the quiche was pretty easy and again, the timing in the oven was perfect. By minute 53, the quiche was ready. We ate it nice and hot straight out of the oven. The quiche held together well, and the flavors were simply fantastic, though it is more of an adult taste compared to the typical quiche Lorraine. I had a few slices left over, which I took to work the next day and ate cold, and they were still very good.
At first glance, it looks like there's a lot to do for this delicious butternut squash quiche recipe, but once the work is planned, it comes together rather easily. The kitchen smells divine during the roasting and baking process, and the quiche is delicious. I was pressed for time, so I used store-bought chopped fresh butternut squash. I followed the directions, and in about 50 minutes, I had a delicious and aesthetically pleasing quiche.
This butternut squash quiche is holiday-ready and terrific to add to a family dinner or party. The small cubes of butternut squash maintain their shape and make the dish festive and jewel-like when you cut it into servings. The filling puffed up nicely and had good texture and flavor. The garlic was a bit overpowering even though it's roasted. I'd probably reduce the amount and chop it a bit to distribute it more evenly. The last issue is really just one of personal taste, and that is the squash is a very sweet element, and I would like to back it up with a little contrast. (To keep the quiche vegetarian, I would probably go with some medium heat from roasted, chopped green chiles or bright, tangy piquillos. For carnivores, a few ounces of cooked, crumbled prosciutto would work really well to balance the sweetness.) The sage and brown butter topping is a really nice touch. Be sure to use the smaller sage leaves so you can distribute the flavor a bit better. Make the crust the night before and, if you are super organized, cut up your butternut squash ahead of time and refrigerate it. At room temperature, this is very easy to slice into. I might just line the entire pan, even up the sides, with parchment paper next time to make removing the quiche for serving and slicing extra easy.