This Butternut Squash & Sage Quiche is a perfect mix of sweet, creamy squash and the earthy flavor of fresh sage folded into a flaky, buttery crust. It’s the kind of dish that feels a bit fancy but is surprisingly easy to make, with a custard filling that sets just right and gives each bite a rich, comforting feel.
I love making this quiche because it’s great for breakfast, brunch, or even a light dinner. The roasted butternut squash adds a lovely sweetness, while sage brings a warm, herbal note that makes the whole thing feel cozy and inviting. I usually roast the squash ahead of time and can’t help sneaking some pieces while waiting for it to cool—roasted butternut is so good on its own!
One of my favorite ways to enjoy this quiche is served warm with a simple green salad on the side. It’s also fantastic cold, so it makes a great make-ahead option for busy mornings or casual gatherings. If you’re looking for a dish that’s both comforting and a little bit special, this quiche hits the spot every time.
Key Ingredients & Substitutions
Butternut Squash: Roasting brings out its natural sweetness and soft texture, which is perfect for quiche. If butternut isn’t available, try sweet potatoes or pumpkin as alternatives.
Sage: Fresh sage adds a warm, slightly peppery taste. If you’re out of fresh sage, dried sage works—just use about one-third the amount to avoid overpowering.
Pie Crust: Using a store-bought crust can save time and usually works well. For gluten-free options, there are ready-made gluten-free crusts available or you can make a nut-based crust.
Cheese: Gruyère melts smoothly with a bit of nuttiness, but sharp white cheddar is a good alternative. Goat cheese or feta can add a tangy twist if you want something different.
Ricotta or Cream Cheese (optional): These add extra creaminess and richness. You can skip this if you prefer a lighter quiche or sub with cottage cheese for a lighter texture.
How Do You Get the Perfect Quiche Filling Without It Being Too Runny or Dry?
The custard filling needs the right balance of eggs and cream to set nicely without drying out or staying too soft. Here’s how I do it:
- Whisk eggs with a mix of heavy cream and milk. Heavy cream makes the filling rich and smooth, while milk lightens it a little.
- Add salt and pepper but keep it mild; the cheese and squash bring plenty of flavor.
- Pour filling gently over the ingredients in the crust so it covers them evenly.
- Bake at a moderate temperature (about 375°F/190°C) to let the custard set slowly, avoiding cracks or overcooking.
- Let the quiche cool for 10-15 minutes after baking so the filling firms up, making it easier to slice and eat.
Following these steps helps the quiche hold its shape with a creamy texture and no sogginess or rubberiness. It’s the key to a great quiche experience every time!
Equipment You’ll Need
- 9-inch tart pan with removable bottom – makes it easy to take out the quiche without breaking the crust.
- Baking sheet – perfect for roasting the butternut squash evenly without mess.
- Mixing bowl – large enough for whisking eggs and cream smoothly.
- Whisk – helps blend the custard ingredients without lumps.
- Skillet – great for sautéing onions, garlic, and sage to bring out their flavors.
- Measuring cups and spoons – for accurate ingredient amounts and best results.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, savory twist that pairs well with sweet squash.
- Swap Gruyère for goat cheese to add tang and creaminess, especially if you like a stronger cheese flavor.
- Include sautéed mushrooms or spinach for extra veggies and earthiness.
- Use rosemary or thyme instead of sage if you want a different herbal note that’s just as warm.
How to Make Butternut Squash & Sage Quiche
Ingredients You’ll Need:
For the Crust and Vegetables:
- 1 9-inch pie crust (store-bought or homemade)
- 2 cups butternut squash, peeled and diced into small cubes
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh sage leaves, chopped, plus extra whole leaves for garnish
For the Custard Filling:
- 4 large eggs
- 1 cup heavy cream
- 1 cup milk (whole or 2%)
- 1 cup grated Gruyère or sharp white cheddar cheese
- ½ cup ricotta or cream cheese (optional, for creaminess)
How Much Time Will You Need?
The total time for this quiche is about 1 hour and 15 minutes. This includes 10 minutes to prep the veggies and crust, 20-25 minutes roasting the butternut squash, 5-10 minutes for sautéing, and 35-45 minutes baking time. Allow another 10-15 minutes of resting time before serving for the filling to set perfectly.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper on a baking sheet. Roast for about 20-25 minutes, or until tender and slightly caramelized. Once done, set aside to cool a bit.
2. Prepare the Pie Crust:
Lower the oven temperature to 375°F (190°C). Line the pie crust with parchment paper and fill it with pie weights or dried beans to blind bake. Bake for 10 minutes, then remove the weights and parchment and bake another 5 minutes until the crust is lightly golden. Take it out of the oven.
3. Cook the Aromatics:
In a skillet over medium heat, sauté the finely chopped onion and garlic with a pinch of salt until they become soft and translucent, about 5-7 minutes. Add in the chopped sage leaves and cook for another minute to release their flavor. Remove from heat.
4. Make the Custard Filling:
In a large bowl, whisk together the eggs, heavy cream, and milk until smooth. Season lightly with salt and pepper.
5. Assemble the Quiche:
Evenly spread the roasted butternut squash over the pre-baked pie crust. Layer the sautéed onion, garlic, and sage mixture on top. Sprinkle the grated cheese over everything. For extra creaminess, dot small spoonfuls of ricotta or cream cheese across the filling.
6. Bake the Quiche:
Slowly pour the egg and cream mixture over the filling so that it spreads evenly. Garnish the top with a few whole sage leaves. Bake at 375°F (190°C) for 35-45 minutes, until the custard is set and the top turns golden brown.
7. Rest and Serve:
Remove the quiche from the oven and let it sit for 10-15 minutes to let the filling fully set. Slice, serve, and enjoy warm or at room temperature, ideal for brunch, lunch, or a light dinner.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Just make sure to thaw and drain any excess moisture from the frozen squash before roasting to avoid a soggy quiche.
Can I Make the Quiche Ahead of Time?
Absolutely! Prepare and bake the quiche, then refrigerate it for up to 2 days. Reheat gently in the oven at 350°F (175°C) until warmed through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, reheat in the oven rather than the microwave.
What Can I Substitute for Fresh Sage?
If you don’t have fresh sage, use about one-third the amount of dried sage, added while sautéing the onions and garlic to infuse the flavor properly.
