Butternut Squash & Sage Quiche is a cozy, hearty dish that blends the sweetness of roasted butternut squash with the earthy touch of fresh sage. It’s all tucked inside a flaky pastry crust with a creamy custard filling, making each bite rich and comforting. The combination brings a perfect balance of flavors that’s both simple and special.
I love making this quiche when I want something that feels like a treat but is still easy to whip up. One of my favorite things about it is how the sage adds just the right amount of herbal warmth without overpowering the squash. Plus, roasting the squash first really brings out its natural sweetness, which is such a nice touch.
This quiche works great for breakfast, lunch, or a casual dinner, and it’s always a hit when I bring it to gatherings. I like to serve it with a crisp green salad or some roasted veggies on the side for a full, satisfying meal. It’s one of those recipes I always go back to when I need something comforting yet fresh.
Key Ingredients & Substitutions
Butternut Squash: Roasting brings out its natural sweetness and soft texture. If you can’t find butternut, try sweet potatoes or pumpkin for a similar effect.
Sage: Fresh sage gives an earthy, slightly peppery note to the quiche. If fresh isn’t available, dried sage works but use less as it’s stronger.
Pie Crust: Store-bought crust is a great time-saver. For a gluten-free option, look for store-bought gluten-free pie shells or make one using alternative flours like almond or oat flour.
Cheese: Gruyère or Swiss add a creamy, nutty flavor. You can swap with cheddar, fontina, or mozzarella depending on preference and availability.
How Do You Get the Crust Crispy and Prevent a Soggy Bottom?
A common struggle is keeping the crust crisp under the moist filling. Here’s how to avoid a soggy crust:
- Blind bake the crust: Bake the pie shell for about 10 minutes with parchment paper and pie weights. This sets the crust before adding filling.
- Don’t overload with watery veggies: Roast the squash and mushrooms first to remove excess moisture.
- Use a metal or ceramic quiche dish: These materials conduct heat better and help crisp the crust.
- Let it rest: After baking, cool the quiche slightly to let the custard firm up, which keeps the crust from turning soggy quickly.
Equipment You’ll Need
- 9-inch pie dish – perfect size for a quiche and helps the crust bake evenly.
- Baking sheet – you’ll roast the butternut squash and mushrooms here for great flavor.
- Mixing bowl – to whisk eggs, cream, and seasonings smoothly together.
- Whisk – makes the custard silky and lump-free.
- Knife and cutting board – essential for chopping your veggies and herbs safely.
- Oven mitts – keep your hands safe when handling hot dishes.
Flavor Variations & Add-Ins
- Swap sage with fresh thyme or rosemary for a different but still earthy herbal flavor.
- Add crumbled cooked bacon or pancetta for a touch of smoky saltiness.
- Stir in some spinach or kale for extra color and nutrients.
- Use feta or goat cheese instead of Gruyère for a tangier twist.
Butternut Squash & Sage Quiche
Ingredients You’ll Need:
For The Crust:
- 1 9-inch pie crust (store-bought or homemade)
For The Filling:
- 2 cups butternut squash, peeled and diced
- 1 cup mushrooms, roughly chopped (optional)
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 large eggs
- 1 cup heavy cream (or half-and-half for a lighter version)
- ½ cup grated cheese (Gruyère, Swiss, or cheddar)
- ¼ cup fresh sage leaves, chopped, plus a few whole leaves for garnish
- Salt and pepper, to taste
- A pinch of nutmeg (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 20 minutes to roast the vegetables, 10 minutes to blind bake the crust, and about 35 minutes to bake the quiche. In total, plan for about 1 hour 20 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash and Mushrooms:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash and chopped mushrooms with olive oil, salt, and pepper. Spread them evenly on a baking sheet. Roast for about 20 minutes until tender and slightly caramelized. Set aside to cool.
2. Prepare the Pie Crust:
Lower the oven temperature to 375°F (190°C). Fit your pie crust into a 9-inch quiche or pie dish. To avoid a soggy crust, line the crust with parchment paper and fill with pie weights or dried beans. Blind bake it for about 10 minutes, then remove the weights and parchment.
3. Sauté Onion and Garlic:
While the crust bakes, heat a little olive oil in a pan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and sauté for another 1 minute. Remove from heat.
4. Make the Filling:
In a mixing bowl, whisk together the eggs, heavy cream, salt, pepper, and nutmeg if using. Stir in grated cheese, chopped sage, the roasted vegetables, and sautéed onion and garlic. Mix gently to combine.
5. Assemble and Bake:
Pour the filling into the pre-baked pie crust. Arrange a few whole sage leaves on top for a pretty garnish. Bake at 375°F (190°C) for 30-40 minutes until the filling is set and golden on top.
6. Cool and Serve:
Once baked, remove the quiche from the oven and let it cool for about 10 minutes. This helps the filling settle. Slice and enjoy warm with a fresh salad or your favorite side dish!
Can I Use Frozen Butternut Squash?
Yes, you can! Just make sure to thaw it completely and pat it dry before roasting to avoid excess moisture in the quiche.
Can I Make This Quiche Ahead of Time?
Absolutely! Prepare and bake the quiche, then store it in the fridge for up to 2 days. Reheat gently in the oven to keep the crust crisp.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.
What Can I Substitute for Sage?
If you don’t have fresh sage, try using thyme or rosemary—just use less dried herbs since they’re more potent.