Butternut squash and sage quiche is like a warm hug on a chilly day, with its creamy filling and crispy crust enveloping your taste buds in a flavor blanket. Each bite delivers a delightful dance of sweetness from the squash and earthiness from the sage, creating a comforting experience that feels just right, whether it’s brunch with friends or a cozy dinner at home.
This quiche is not just food; it’s an experience. Picture the aroma wafting through your kitchen as you bake, inviting everyone to gather around the table. It’s perfect for Sunday brunch or those lazy weekday dinners when you want something hearty yet elegant. Trust me, once you make this dish, you’ll find yourself daydreaming about it long after the last slice is gone.
Why You'll Love This Recipe
- This butternut squash and sage quiche is simple to prepare, making it great for both novice cooks and seasoned chefs.
- The rich flavors meld beautifully, creating a dish that’s as comforting as it is delicious.
- Its golden crust and vibrant filling make for an eye-catching centerpiece on any table.
- Versatile enough to serve warm or cold, it’s perfect for any occasion from brunch to dinner parties.
I remember serving this quiche at my friend’s baby shower, and the guests were raving about how delicious it was!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Butternut Squash: Look for firm, tan-skinned squash; they should feel heavy for their size for best flavor.
Fresh Sage: Use fresh sage leaves for a fragrant herbal note; dried just doesn’t cut it in this recipe.
Eggs: A mix of large eggs adds richness; organic ones can give you better flavor.
Heavy Cream: This adds creaminess; half-and-half can be used if you’re looking to lighten things up.
Cheese (Gruyère or Cheddar): Choose your favorite cheese for a gooey texture; Gruyère adds a lovely nutty flavor.
Pie Crust: You can use store-bought for convenience or homemade if you’re feeling ambitious—no judgment here!
Onion: A sweet onion brings depth; sauté until translucent for maximum flavor.
Salt & Pepper: Essential seasonings that highlight all the other flavors in your quiche.
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make Butternut Squash & Sage Quiche – Cozy
Prepare the Base: Preheat your oven to 375°F (190°C). Roll out your pie crust into a 9-inch pie dish and prick the bottom with a fork. This prevents bubbling—trust me, no one wants a bubbly crust!
Sauté the Vegetables: Dice one onion and sauté it in olive oil over medium heat until it’s translucent and aromatic, about 5-7 minutes. Add diced butternut squash and cook until tender—around 10 minutes will do.
Mix the Filling: In a separate bowl, whisk together four large eggs and one cup of heavy cream. Stir in freshly chopped sage leaves, salt, pepper, and your choice of shredded cheese until well combined.
Combine Everything Together: Once the vegetables are cooked down and cooled slightly, layer them evenly in the pie crust. Pour your egg mixture over the top until everything is nicely submerged.
Bake to Perfection: Place your quiche in the oven and bake for 35-45 minutes or until it’s puffed up and golden brown on top—it should jiggle slightly when you shake it gently.
Cool and Serve!: Let your quiche cool for at least 10 minutes before slicing; this will help it set up beautifully. Serve warm or at room temperature with a side salad for an elegant meal that says “I’ve got my life together” without much effort.
Enjoy every savory bite of this butternut squash and sage quiche – cozy!
Content
Choosing the right butternut squash makes all the difference. Look for firm, heavy squashes with a dull skin—no shiny ones! I learned this the hard way when my first quiche tasted like, well, disappointment.
Roasting your squash before mixing it in enhances its sweetness and adds depth. The aroma that fills your kitchen will have everyone wondering what magical dish you’re concocting! Trust me, they’ll be hovering around like hungry hawks.
Don’t forget to let the quiche cool slightly before slicing. A hot quiche can be a messy quiche, and no one wants a soggy slice! I once served a hot quiche at brunch and got more splatter than slices. Lesson learned!
Perfecting the Cooking Process
Start by roasting the butternut squash while you prepare the crust. This allows flavors to meld perfectly while saving time.
Add Your Touch
Feel free to swap sage with thyme or add some cheese like goat or feta for extra flavor.
Storing & Reheating
Store leftover quiche in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
Chef's Helpful Tips
- To get a flaky crust, make sure your butter is cold and handle the dough minimally.
- Avoid overbaking; this can dry out your quiche and ruin its creamy texture.
- Always taste as you go; seasoning is key to bringing out flavors.
I still remember my first attempt at making this quiche. It was a hit at my family gathering, and everyone kept asking for seconds!
FAQ
Can I use frozen butternut squash for this recipe?
Yes, just thaw and drain excess moisture before using it in the quiche.
How long does butternut squash & sage quiche last?
It lasts up to three days in the fridge if stored properly.
Can I freeze butternut squash & sage quiche?
Absolutely! Freeze it before baking for up to three months for later enjoyment.
Butternut Squash and Sage Quiche
Butternut Squash and Sage Quiche is the epitome of comfort food, perfect for chilly days or cozy gatherings. This creamy, savory dish features a golden crust filled with sweet butternut squash, fragrant sage, and gooey cheese. Ideal for brunch or dinner, this quiche transforms any meal into a delightful experience that will have everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 6 slices 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 1 medium butternut squash (about 2 cups diced)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded Gruyère or cheddar cheese
- 1/4 cup fresh sage leaves, chopped
- Salt and pepper to taste
- 1 pre-made pie crust
Instructions
- Preheat oven to 375°F (190°C). Roll out the pie crust in a 9-inch pie dish and prick the bottom with a fork.
- In a skillet, heat olive oil over medium heat. Sauté onion until translucent (about 5 minutes), then add diced butternut squash and cook until tender (about 10 minutes).
- In a bowl, whisk together eggs, heavy cream, sage, salt, and pepper.
- Layer sautéed vegetables in the pie crust and pour the egg mixture over them.
- Bake for 35-45 minutes until puffed and golden brown. Let cool for at least 10 minutes before slicing.
Nutrition
- Serving Size: 1 slice (approx. 150g)
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 155mg
Keywords: - For added flavor, roast the butternut squash before adding it to the quiche. - Substitute sage with thyme or experiment with different cheeses like goat cheese or feta. - Store leftovers in an airtight container for up to three days or freeze unbaked quiche for up to three months.
