Easy Roasted Squash Quiche Recipe

This quiche is the cozy, slightly caramelized answer to “what should I make for brunch / lazy dinner / pretend-I-have-my-life-together?” Roasted squash gets sweet and nutty in the oven, folded into eggs and tangy cheese, then baked until the middle jiggles just enough to make you happy. It’s comforting, not fussy, and somehow looks fancy without the fuss — perfect for feeding a small crowd or making extra for weekday breakfasts.

My little family eats this like it’s our official fall holiday. My kid demands the crispy crust edge and my husband will hover by the oven until I safely hand him a slice (then eats it like I won’t notice). One winter we made this for company and I forgot to blind-bake the crust — it was soggy but delicious, and our friends still raved about it like we’d planned it. Somehow it became our “if you bring wine, I’ll bring squash quiche” dish.

Kitchen Talk

I have a love-hate relationship with quiche drama. Sometimes the crust comes out perfect and I feel like a pastry goddess; other times the center won’t set and I’m frantically Googling “how to fix a runny quiche.” Roasting the squash first changed everything — caramelized bits mean more flavor so you can dial back the salt and cream. Also, I learned to let the quiche rest before slicing (this is key) — impatient me learned that the hard way. Once, in a bold moment, I swapped thyme for sage and it was accidentally brilliant; keep a tiny bit of experimentation allowance.

Shopping Tips

– Vegetables: Choose a small to medium winter squash (butternut or kabocha work great); look for one that feels heavy for its size and has firm, unblemished skin.
– Dairy: Use whole milk or a mix of milk and cream for silkiness; avoid ultra-low-fat milk if you want the quiche to set properly.
– Cheese: A tangy crumbly cheese (feta, goat) or a melty font works — buy a block and grate it yourself for better melt and flavor.
– Eggs: Fresh large eggs are your best bet; older eggs can still work but freshness matters for texture.
– Fats & Oils: Use a neutral oil or melted butter for roasting the squash, and real butter for the crust if you like flakiness.
– Fresh Herbs: Sage or thyme are lovely with squash — pick sprigs that smell bright and avoid browning leaves.

Prep Ahead Ideas

– Roast the squash a day or two ahead and store in an airtight container; it actually tastes better after the flavors settle.
– Blind-bake or par-bake the crust a day ahead and keep it wrapped in the fridge so assembly is fast.
– Whisk the egg-and-cream mixture and store covered in the fridge; give it a quick whisk before pouring.
– Use shallow, airtight containers for slices if you plan to serve later — they keep shape better and reheat evenly.

✔Time-Saving Tricks

– Use a pre-made pie crust or frozen puff pastry when time is tight — it still tastes great.
– Roast squash on a hot sheet pan so it caramelizes faster; toss with a little oil and salt and don’t overcrowd.
– Grate your cheese into a bowl so it’s ready to sprinkle; less scrambling at assembly time.
– If you’re short on time, roast squash in larger dice so it cooks faster, or microwave briefly to speed roast prep.

✔Common Mistakes

– Watery filling: I once added too many greens straight from the fridge and ended up with soggy quiche; always squeeze excess moisture from cooked greens.
– Soggy crust: skipping the blind-bake invites sogginess — par-bake if your crust recipe calls for it.
– Underdone center: if the middle is still too jiggly after the edges look done, bake a little longer and tent with foil so the crust doesn’t burn.
– Over-salting: strong cheeses plus roasted veg can become salty — taste as you go and season lightly.

What to Serve It With

– Simple arugula salad dressed with lemon and olive oil for brightness.
– A crusty baguette or cheaty garlic toast to mop up any stray custard.
– Roasted root vegetables or a warm grain salad for a heartier meal.
– Quick pickled cucumber or radishes to cut the richness.

✔Tips & Mistakes

– Let the quiche rest 10–15 minutes before slicing so the custard sets.
– Bake until the center barely jiggles — carryover cooking will finish it.
– If using greens, cook and squeeze dry to avoid watery custard.
– Don’t be afraid to brown bits on the squash; those are flavor bombs.

✔Storage Tips

Leftovers live happily in the fridge for 3–4 days in an airtight container or wrapped tightly with foil. Reheat slices in a 325°F oven until warm so the crust gets back to crisp, or microwave for a quick fix (crust won’t be as crisp). Eating it cold for breakfast? Absolutely no shame — I do it all the time, with a hot coffee and zero regrets. You can freeze slices wrapped well for up to 2 months; thaw overnight in the fridge before reheating.

✔Variations and Substitutions

Swap roasted squash for sweet potato, pumpkin, or caramelized onions when you’re missing squash. Try goat cheese instead of cheddar for tang, or use a mix of milk and a splash of cream if you want richer custard. Crustless quiche works in a rush — your bake time will be shorter and cleanup’s easier. Bacon or pancetta adds smoky crunch; leave it out for a vegetarian version.

Frequently Asked Questions

Easy Roasted Squash Quiche Recipe

Buttery crust, sweet roasted squash, and a creamy egg custard baked with melty cheese. Simple, cozy, and perfect for brunch.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 8

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 8 oz refrigerated pie crust (for a 9-inch pan) let soften briefly
• ▢ 2.25 cup peeled butternut squash, 1/2-inch cubes
• ▢ 1 tbsp olive oil
• ▢ 1 tsp kosher salt divided
• ▢ 0.5 tsp black pepper
• ▢ 1 tbsp unsalted butter
• ▢ 0.75 cup yellow onion, finely chopped
• ▢ 1 tsp garlic, minced
• ▢ 4 large eggs
• ▢ 0.75 cup half-and-half
• ▢ 0.25 cup whole milk
• ▢ 1.25 cup Gruyère cheese, shredded
• ▢ 2 tsp fresh thyme, chopped
• ▢ 0.13 tsp ground nutmeg

Instructions

Preparation Steps

• Heat oven to 425°F. Toss squash with olive oil, 1/4 tsp salt, and black pepper. Spread on a sheet pan.
• Roast squash 20–25 minutes, stirring once, until tender and lightly caramelized. Set aside to cool briefly.
• Lower oven to 375°F. Fit crust into a 9-inch pie plate and crimp edges. Line with parchment and weights; bake 10 minutes.
• Remove parchment and weights. Bake crust 5 more minutes until lightly golden. Let cool while you prep the filling.
• Melt butter in a skillet over medium heat. Soften onion for 5 minutes. Stir in garlic for 30 seconds. Cool slightly.
• Whisk eggs, half-and-half, milk, remaining 3/4 tsp salt, nutmeg, and thyme in a bowl until smooth.
• Scatter half the cheese into the crust. Add roasted squash and onion mixture. Pour in the custard. Top with remaining cheese.
• Bake 35–40 minutes at 375°F until the center is just set and the top is lightly browned. Tent if browning fast.
• Rest 10 minutes before slicing. Serve warm or at room temperature.

Notes

Swap Gruyère for sharp cheddar or goat cheese. Add a pinch of sage with the thyme for a cozy fall vibe. For make-ahead, bake, cool, and refrigerate up to 4 days; reheat at 325°F until warm. Leftovers are great cold with a simple green salad.

This recipe is an original creation inspired by classic Easy Roasted Squash Quiche Recipe flavors. All ingredient ratios and instructions are independently developed.