8ozrefrigerated pie crust (for a 9-inch pan)let soften briefly
2.25cuppeeled butternut squash, 1/2-inch cubes
1tbspolive oil
1tspkosher saltdivided
0.5tspblack pepper
1tbspunsalted butter
0.75cupyellow onion, finely chopped
1tspgarlic, minced
4large eggs
0.75cuphalf-and-half
0.25cupwhole milk
1.25cupGruyère cheese, shredded
2tspfresh thyme, chopped
0.13tspground 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.