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Butternut Squash Goat Cheese and Caramelized Onion Quiche

Butternut squash goat cheese and caramelized onion quiche with a golden, just-set egg custard and sweet onion threads. Roast-tender squash cubes and crumbled goat cheese bake into the filling for a creamy slice with visible texture.
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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
resting 10 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: French-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Quiche base and filling
  • 1 pre-made pie crust or homemade shortcrust pastry
  • 1.5 cup butternut squash, cubed and roasted at 425F until tender
  • 1 large onion, thinly sliced and caramelized (30 min in butter)
  • 4 oz goat cheese, crumbled
  • 4 eggs
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 1 tbsp fresh thyme
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp unsalted butter (for caramelizing)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 tart pan

Method
 

Preheat and blind bake
  1. Preheat oven to 375F and fit the crust into a 9-inch tart or pie pan, then blind bake for 12 minutes.
  2. Remove the crust and let it cool briefly while you prepare the filling.
Caramelize onions
  1. Heat unsalted butter over medium-low heat and caramelize the thinly sliced onion for 30 minutes until golden and sweet.
  2. Set the caramelized onions aside so they can cool slightly before assembling.
Make the custard
  1. Whisk eggs, heavy cream, whole milk, fresh thyme, nutmeg, salt, and black pepper until smooth.
Assemble and bake
  1. Scatter caramelized onions and roasted butternut squash over the blind-baked crust.
  2. Crumble goat cheese evenly over the filling.
  3. Pour the custard over everything.
  4. Bake at 375F for 40 to 45 minutes until just set with a slight wobble.
Rest and slice
  1. Rest the quiche for 10 minutes before slicing so the custard finishes setting.

Notes

Pro tip: Roast the butternut squash until fork-tender so you get tender cubes rather than watery pieces in the custard. Store covered in the refrigerator up to 3 days; reheat slices in a 325F oven until warmed through. Freezing is not recommended because the custard can lose its creamy texture. For a lighter option, replace half the heavy cream with additional whole milk while whisking the custard.