Fall Quiche With Roasted Butternut Squash

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
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Updated on 12/29/22
Butternut squash quiche

The  Spruce / Laurel Randolph

Prep: 25 mins
Cook: 80 mins
Total: 105 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
352 Calories
22g Fat
24g Carbs
16g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 352
% Daily Value*
Total Fat 22g 28%
Saturated Fat 10g 50%
Cholesterol 160mg 53%
Sodium 506mg 22%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 9%
Protein 16g
Calcium 369mg 28%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Quiche is perfect for breakfast or lunch—it's hearty and flavorful, can be served warm or at room temperature, and it travels well. It's fancy enough for guests and approachable enough for every day. To ease into autumn, this fall quiche is filled with butternut squash, onion, and Swiss chard. The squash is roasted to bring out its natural sweetness, and roasted garlic punches up the flavor. Cheese and sour cream add creamy richness without making the dish too heavy.

Serve the quiche as a standalone light meal, or with fruit salad and potatoes for a brunch feast.

Ingredients

  • 2 cups peeled and diced butternut squash
  • 1 tablespoon canola or grapeseed oil
  • 6 garlic cloves (unpeeled)
  • 1/2 medium onion (halved and sliced)
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 pre-made pie crust
  • 4 large eggs (beaten)
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1 tablespoon flour
  • 1 cup stemmed and finely chopped Swiss chard leaves
  • 1 cup shredded sharp cheddar cheese

Steps to Make It

  1. Preheat your oven to 375 degrees.

  2. On a large, parchment-lined baking sheet, toss the butternut squash with 1 1/2 teaspoons oil. Toss the garlic cloves with 1/2 teaspoon oil on a piece of aluminum foil. Crumple up into a ball and add to the baking sheet. Roast for 10 minutes.

  3. Add the onions and remaining oil to the baking sheet and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss and roast for 20 to 30 more minutes, or until the squash is tender.

  4. If needed, add the pre-made pie crust to a greased pie pan and push into edges. Trim as needed. Prick all over with a fork and bake for 15 minutes on the bottom rack of the oven.

  5. Assemble the quiche filling. In a large mixing bowl, add the eggs, sour cream, milk, flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Squeeze the roasted garlic out of their peels and add to the bowl. Whisk together until well combined. Add the squash, onion, chard, and 3/4 of the cheese. Mix and add to the baked pie crust.

  6. Top with the remaining cheese. Bake for about 40 minutes, or until just set.