Butternut Squash Quiche

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.

An uncooked butternut squash quiche.

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
  • (2)
  • 45 M
  • 3 H
  • Serves 4 to 6
5/5 - 2 reviews
Print RecipeBuy the The Violet Bakery Cookbook cookbook

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Special Equipment: 9-inch (22-centimeter) deep dish tart pan or 10-inch (25-centimeter) tart pan



Preheat your oven to 400°F (200°C). Butter a 9-inch (22-centimeter) deep-dish tart pan or a 10-inch (25-centimeter) tart pan.

On a lightly floured surface, roll out your chilled pastry so it’s a little wider than your pan and press it into your buttered tart pan. Line it with parchment paper and fill it with dried beans or ceramic weights, then bake for 25 minutes. Remove the beans and paper and brush the pastry with the beaten egg. Return it to the oven and continue baking for 15 to 20 minutes, until golden.

Whisk the flour into one of the eggs to make a paste. Add the remaining eggs, 1 at a time, mixing until fully incorporated. Whisk in the cream and milk. Strain this mixture into a bowl to remove any lumps of flour. Season with the sea salt and plenty of cracked black pepper. This can now rest while you prebake the pastry or it can be made a day ahead, covered, and refrigerated.

Meanwhile, line a rimmed baking sheet with parchment paper. Peel and slice your butternut squash into slices 1/4 inch (5-milllimeter) thick and up to a few inches in length and then spread them on the lined baking sheet and sprinkle with the thyme. Slice the head of garlic through its middle, revealing the cross section of cloves. Place that on the sheet, too. Drizzle everything with olive oil and then season with salt and pepper. Bake until the butternut squash is softened, about 30 minutes. Transfer the roasted squash slices to the tart pan and return the baking sheet to the oven until the garlic is softened and has a creamy texture that’s spreadable when you squeeze the tip of the papery husk around each clove. This will probably take at least another 10 minutes, depending on the size of your garlic cloves. Squeeze the roasted garlic out of its skin onto the squash.

Turn the oven down to 355°F (180°C). Replace the oily parchment with a fresh piece of parchment paper and place the quiche on the lined baking sheet.

Pour the egg and cream mixture over the squash and garlic. In a small frying pan over medium heat, melt the butter until it starts to sizzle and foam. Just as the white milk solids that have settled to the bottom of the pan start to turn golden brown, drop in your sage leaves. Let them sizzle and curl up for a moment, then take the pan off the heat. Drizzle the brown butter over the quiche.

Bake the quiche for 50 to 60 minutes, until it’s souffléd and golden. Leave to rest for 15 minutes or serve at room temperature.

Print RecipeBuy the The Violet Bakery Cookbook cookbook

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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.


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  1. This is my “go-to” quiche recipe, it is elegant and delicious and craveable, as opposed to most quiche recipes which are usually pretty blah.

    1. Thanks, Hope! We’re delighted that you love this as much as we do and appreciate you taking the time to let us know.

    1. Hi Ad, thanks for your question about the quiche. Honestly, I would make the components a day ahead (see step 3) if you are trying to make this in advance. The finished quiche puffs up like a soufflé with a beautiful crust and I worry that freezing would affect the delicate nature.

  2. Hello! I can’t wait to try this quiche! I just had one question: the recipe says to “slice the butternut squash into 1/4″ slices,” but one tester refers to the squash being cubed. To me, 1/4″ cubes seem quite small, especially for 30 minutes of roasting. Since squash is cut in half, I assumed lengthwise, should squash be in 1/4″ inch slices (like half moons) across the squash or cut into 1/4″ cubes? Probably doesn’t matter other than texture/visual differences, and perhaps roast time. Just curious how you made it. Thanks, LC!

    1. Alex H., excellent question, thank you for raising it. It means slices 1/4 inch thick, the length of which is up to you. In another photo in the book the slices looked rather long—perhaps 3 or so inches. I’ve just tweaked the wording of the recipe to hopefully clarify how to slice it. Hope you enjoy it as much as our testers did—they’re still raving!

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