BUTTERNUT SQUASH QUICHE
Butternut Squash Quiche is a savory, creamy dish with a flaky crust and roasted squash filling. Perfect for brunch, lunch, or light dinner, it's easy to make and loved by all.
Ingredients
For the Roasted Squash:
- 1 pie crust store-bought or homemade
- 2 cups butternut squash peeled and diced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Egg Mixture:
- 4 large eggs
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon nutmeg optional
For Topping (Optional):
- 2 tablespoons fresh parsley chopped, optional for garnish
Instructions
Roast Squash:
- Preheat oven to 400°F (200°C). Toss diced butternut squash with olive oil, salt, and pepper. Roast for 20 minutes until tender.
Prepare Crust:
- Place pie crust in a 9-inch pie pan. Spread roasted squash evenly in the crust.
Make Egg Mixture:
- In a bowl, whisk eggs, heavy cream, Parmesan cheese, salt, pepper, and nutmeg until smooth.
Bake Quiche:
- Pour egg mixture over roasted squash in the crust. Bake at 375°F (190°C) for 25–30 minutes until set and golden on top.
Serve:
- Cool for 10–15 minutes. Garnish with chopped parsley if desired. Slice and serve warm or at room temperature.
Notes
- Make Ahead: Quiche can be made a day in advance and stored in the refrigerator.
- Variations: Add cooked bacon, caramelized onions, or spinach for extra flavor.
- Serving Suggestions: Serve warm, at room temperature, or chilled for brunch, lunch, or light dinner.
- Allergy-Friendly: Use dairy-free cream and cheese for a lactose-free version.
- Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Reheat before serving.