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Did you know that the combination of butternut squash and sage can increase your daily vitamin A intake by over the vast majority of ? While many home cooks stick to basic quiche recipes filled with cheese and bacon, they’re missing out on one of fall’s most nutritious and flavorful combinations. The Butternut Squash & Sage Quiche transforms the traditional French dish into a seasonal masterpiece that delivers both comfort and wellness. According to culinary nutrition data, this golden-hued quiche provides more antioxidants than five servings of regular vegetables, making it not just delicious but incredibly beneficial for your health.

Ingredients List

For the Crust:

• 1¼ cups all-purpose flour (substitute with almond flour for gluten-free option)
• ½ cup cold unsalted butter, cubed (vegan butter works excellently)
• 3-4 tablespoons ice water
• ½ teaspoon salt

For the Filling:

• 2 cups butternut squash, peeled and cubed into ½-inch pieces
• 6 large eggs (or flax eggs for vegan alternative)
• 1 cup heavy cream (coconut cream for dairy-free version)
• ½ cup whole milk (oat milk substitution available)
• 1 medium onion, thinly sliced
• 2 tablespoons fresh sage leaves, chopped (1 tablespoon dried sage works)
• 4 oz goat cheese, crumbled (cashew cheese for vegan option)
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon nutmeg
• 2 cloves garlic, minced

Timing

Preparation Time: 25 minutes
Cooking Time: 65 minutes
Total Time: 90 minutes

This Butternut Squash & Sage Quiche requires 90 minutes total, which is actually nearly some of faster than traditional vegetable quiches thanks to the pre-roasting technique. The active cooking time is only 25 minutes, making it perfect for weekend meal prep or entertaining guests without spending your entire day in the kitchen.

Step 1: Prepare the Perfect Crust

Begin by combining flour and salt in a large bowl. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough holds together. Form into a disk, wrap in plastic, and refrigerate for 30 minutes. This chilling step prevents shrinkage during baking.

Step 2: Roast the Butternut Squash

Preheat your oven to 400°F. Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender and slightly caramelized. This pre-roasting concentrates the flavors and prevents excess moisture in your quiche.

Step 3: Sauté the Aromatics

While squash roasts, heat remaining olive oil in a large skillet over medium heat. Add sliced onions and cook for 8-10 minutes until golden and soft. Add minced garlic and fresh sage, cooking for another minute until fragrant. This aromatic base creates depth that elevates the entire dish.

Step 4: Roll and Blind Bake the Crust

Roll out chilled dough on a floured surface to fit a 9-inch pie pan. Press into pan, trim edges, and crimp decoratively. Line with parchment paper and fill with pie weights. Bake for 15 minutes at 375°F, remove weights and parchment, then bake 5 minutes more until lightly golden.

Step 5: Create the Custard Base

Whisk together eggs, cream, milk, salt, pepper, and nutmeg in a large bowl until smooth. This custard ratio ensures a silky, firm texture that won’t be watery or tough. The nutmeg adds warmth that complements the sage beautifully.

Step 6: Assemble Your Masterpiece

Arrange roasted butternut squash and sautéed onion mixture in the pre-baked crust. Sprinkle crumbled goat cheese evenly over vegetables. Pour custard mixture over filling, ensuring it reaches all corners without overflowing.

Step 7: Bake to Golden Perfection

Reduce oven temperature to 350°F and bake for 35-40 minutes until center is just set and top is golden brown. A knife inserted in center should come out clean. Cool for 10 minutes before serving to allow custard to fully set.

Nutritional Information

One slice of this Butternut Squash & Sage Quiche provides approximately:

• Calories: 285
• Protein: 12g
• Carbohydrates: 18g
• Fat: 19g
• Fiber: 3g
• Vitamin A: the vast majority of dv
• Calcium: nearly some of dv
• Iron: a small fraction of dv

The butternut squash contributes significant beta-carotene, while eggs provide complete protein and choline for brain health.

Healthier Alternatives for the Recipe

Transform this quiche into a lighter version by substituting heavy cream with Greek yogurt mixed with low-fat milk. Replace regular crust with a cauliflower crust for reduced carbohydrates, or use a whole wheat pastry flour for added fiber. Egg whites can replace whole eggs (use 8 whites instead of 6 whole eggs) to cut cholesterol. For plant-based eaters, silken tofu blended with nutritional yeast creates an excellent egg substitute while maintaining protein content.

Serving Suggestions

Serve this elegant Butternut Squash & Sage Quiche alongside a crisp arugula salad dressed with balsamic vinaigrette to balance the rich flavors. For brunch entertaining, pair with roasted Brussels sprouts and cranberries. The quiche also shines as a light dinner with roasted root vegetables or a warm spinach salad. Consider garnishing individual slices with toasted pumpkin seeds and a drizzle of honey for added texture and sweetness.

Common Mistakes to Avoid

Avoid these critical errors: Don’t skip pre-roasting the butternut squash, as raw squash releases too much moisture during baking. Never overfill the custard base, which can cause overflow and uneven cooking. Resist opening the oven door frequently, as temperature fluctuations can cause the custard to curdle. Don’t overbake – the center should still have a slight jiggle when done, as it continues cooking while cooling.

Storing Tips for the Recipe

Store leftover quiche covered in the refrigerator for up to 4 days. Reheat individual slices in a 325°F oven for 10-12 minutes to maintain texture. For meal prep, wrap cooled quiche tightly and freeze for up to 3 months. Thaw overnight in refrigerator before reheating. Pre-roasted butternut squash can be prepared 2 days ahead and stored refrigerated, making assembly quicker on cooking day.

FAQs

Can I make this quiche ahead of time?
Yes! Assemble completely and refrigerate up to 24 hours before baking. Add 5-10 minutes to baking time if starting from cold.

What’s the best way to cut butternut squash safely?
Microwave the whole squash for 2-3 minutes to soften slightly before cutting. Use a sharp chef’s knife and cut from top to bottom.

Can I use frozen butternut squash?
Absolutely! Thaw and drain thoroughly, then pat dry before roasting to remove excess moisture.

How do I know when the quiche is perfectly done?
The center should be just set with a slight jiggle, and a knife inserted 1 inch from center should come out clean.