Savory Roasted Squash Quiche Recipe: Delicious & Easy Tech!

There’s something magical about autumn’s embrace that always pulls me into the kitchen. The scents of warm spices, rich roasted vegetables, and buttery crust fill my home, wrapping me in a cozy hug. One of my all-time favorite dishes to whip up this season is roasted squash quiche. I can still remember the first time I had it. My dear friend Sarah made it for a potluck, and I couldn’t stop raving about it. The creamy filling paired with the sweet and nutty flavors of roasted squash was nothing short of perfection. It felt like a warm, comforting blanket on a chilly day.

This quiche is more than just a dish; it’s a celebration of all the lovingly grown ingredients autumn has to offer. Whether enjoyed for breakfast, lunch, or dinner, this roasted squash quiche is sure to delight and nourish. Plus, it’s a great way to use up any leftover squash you might have lying around. Trust me, once you try it, you’ll find yourself returning to this recipe again and again!

Why You’ll Love This Recipe

• Easy to make and perfect for weeknight dinners.
• Comforting and packed with seasonal flavors.
• Flexible ingredient list—swap in your favorite veggies!
• Delicious warm or at room temperature—great for leftovers.
• Impress your friends with minimal effort!

Ingredients

Here’s what you’ll need to whip up this delightful roasted squash quiche:

• 1 pre-made pie crust (store-bought or homemade)
• 2 cups butternut squash, peeled and diced into ½-inch pieces
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 small onion, diced
• 2 cloves garlic, minced (fresh garlic adds more punch than powdered)
• 4 large eggs
• 1 cup heavy cream (or whole milk for a lighter option)
• 1 cup shredded cheese (cheddar, feta, or your favorite blend)
• 1 teaspoon dried thyme (or fresh if you have it!)
• ½ teaspoon nutmeg (optional, but it adds a lovely warmth)

Step-by-Step Instructions

Let’s get cooking! Follow these simple steps to make your own roasted squash quiche:

1. Preheat your oven to 400°F (200°C). This ensures a beautiful golden crust!
2. Prepare the squash. In a large bowl, toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized. The sweetness will hit you as soon as you open the oven door!
3. Sauté the onion and garlic. In a skillet over medium heat, add a drizzle of olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to let the garlic burn—I promise, the smell of sautéing onions and garlic will fill your kitchen with joy!
4. Make the egg mixture. In a mixing bowl, whisk together the eggs, heavy cream, thyme, nutmeg (if using), and a pinch of salt and pepper. This will be the creamy, dreamy base that brings everything together!
5. Combine ingredients. Once the squash is done roasting, add it to the skillet with the onion and garlic. Pour in your egg mixture and sprinkle in the cheese, carefully folding everything together. Be gentle—don’t overmix!
6. Fill the crust. Place your pie crust in a pie dish (if it’s not already there) and pour in the squash mixture. Use a spatula to spread it evenly. It should look colorful and inviting!
7. Bake your quiche. Place the pie dish in the oven and bake for 35-40 minutes or until the center is set and the top is a lovely golden brown. The aroma will drive you wild!
8. Let it cool. Once out of the oven, let your quiche cool for about 10 minutes before slicing. This helps it hold its shape—you want to impress your friends with those perfect slices!

Pro Tips & Variations

Feeling adventurous? Here are some fun variations and pro tips to make this roasted squash quiche your own:

• Try adding spinach, kale, or kale—the earthiness pairs wonderfully with the sweetness of the squash.
• Swap out the cheese for goat cheese or ricotta for a different taste and texture.
• Add spices like smoked paprika or crushed red pepper flakes for a kick.
• Use sweet potatoes or acorn squash instead of butternut for a different flavor profile.
• If you have leftovers, feel free to mix in any other vegetables you have on hand! This recipe is all about flexibility!

Serving Suggestions

When it comes to serving your glorious roasted squash quiche, the options are endless! I love to enjoy it with a simple side salad—think mixed greens drizzled with a tangy vinaigrette. It complements the richness of the quiche beautifully.

Feeling a bit indulgent? Pair it with crusty bread or a warm bowl of soup. And if you’re hosting a brunch, slice it into wedges and serve it alongside fresh fruit and steaming cups of coffee or herbal tea. Just picture it: a cozy morning with friends, laughter, and this delightful quiche on the table—it doesn’t get better than that!

Storage Tips

Have leftovers? No problem! Your roasted squash quiche keeps beautifully. Here’s how to store it:

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 4 days. It’s just as tasty reheated!
• Freezing: You can freeze the unbaked quiche before cooking it. Just wrap it tightly in plastic wrap and foil, and it’ll last for about 2 months. When you’re ready to bake, just pop it in the oven frozen and add 10-15 minutes extra cooking time.
• Reheating: To reheat individual slices, simply pop them in the microwave for 1-2 minutes, or reheat in the oven at 350°F (175°C) for about 15 minutes. It’ll be as good as new!

FAQs

Can I make this quiche ahead of time?

Absolutely! You can assemble the quiche a day ahead, cover it, and refrigerate until you’re ready to bake. Just know that it may take a few extra minutes to cook when it’s chilled straight from the fridge.

What if I don’t have butternut squash?

No worries! This recipe is quite flexible. You can use any winter squash, sweet potatoes, or even roasted bell peppers. Just adjust the cooking time accordingly based on the vegetable’s texture!

Can I use a different type of cheese?

Definitely! Feel free to experiment with your favorite cheeses. Goat cheese, feta, mozzarella, or even a spicy pepper jack can add a new layer of flavor.

Is this quiche gluten-free?

If you need a gluten-free option, swap out the pie crust for a gluten-free version or make a crustless quiche! Just grease the pie dish well, pour in your filling, and bake as usual.

Conclusion

I hope this roasted squash quiche finds its way into your kitchen as it has into mine! It’s a dish filled with love, warmth, and all the cozy autumn vibes. I’d love to hear how it turns out for you—feel free to comment below with your thoughts, variations, or any questions you have. Happy cooking, my friend!

Savory Roasted Squash Quiche Recipe: Delicious & Easy Tech!

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• Author: antaki
• Total Time: 60 minutes
• Yield: 8 servings 1x

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Description

Discover a delicious roasted squash quiche made easy! Perfect for brunch or dinner, this savory dish will delight your taste buds. Enjoy! (155 chars)

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Ingredients

Scale 1x2x3x

1 pre-made pie crust (store-bought or homemade)

2 cups butternut squash, peeled and diced into ½-inch pieces

1 tablespoon olive oil

Salt and pepper, to taste

1 small onion, diced

2 cloves garlic, minced

4 large eggs

1 cup heavy cream

1 cup shredded cheese (cheddar, feta, or your favorite blend)

1 teaspoon dried thyme

½ teaspoon nutmeg (optional)

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Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, toss the diced butternut squash with olive oil, salt, and pepper. Spread it out on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

In a skillet over medium heat, add a drizzle of olive oil and sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

In a mixing bowl, whisk together the eggs, heavy cream, thyme, nutmeg (if using), and a pinch of salt and pepper.

Once the squash is done roasting, add it to the skillet with the onion and garlic. Pour in your egg mixture and sprinkle in the cheese, carefully folding everything together.

Place your pie crust in a pie dish and pour in the squash mixture. Use a spatula to spread it evenly.

Place the pie dish in the oven and bake for 35-40 minutes or until the center is set and the top is a lovely golden brown.

Once out of the oven, let your quiche cool for about 10 minutes before slicing.

Notes

A creamy and delicious roasted squash quiche perfect for any meal, celebrating the flavors of autumn with seasonal ingredients.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Cuisine: American

Nutrition

• Serving Size: 8 servings
• Calories: 350
• Sugar: 3g
• Fat: 25g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 12g

Keywords: roasted squash quiche, autumn recipe, seasonal ingredients, comfort food, easy quiche