Butternut Squash Quiche with Caramelized Onions
User Reviews
5
Butternut Squash Quiche with Caramelized Onions
Description
This quiche combines a pre-made 9-inch pie dough with caramelized onions and roasted butternut squash tossed with chili flakes and smoked paprika. The onions are cooked slowly until dark golden brown to remove excess moisture for a firmer filling. The butternut is roasted until tender and flavorful. Goat cheese scattered throughout the filling adds creamy tanginess, while rosemary brings an earthy herb note.
The filling mixes eggs, milk, and heavy cream to create a smooth custard that binds the ingredients together. The pie dough is blind baked to prevent sogginess, ensuring a crisp bottom crust. Once assembled, the quiche is baked at 350°F until the custard sets and the top is lightly golden.
This dish serves well warm or at room temperature and can be a standalone vegetarian main or part of a larger meal. It pairs with green salads or a light soup to balance its richness.
Additional tips include adjusting the recipe for a deep-dish pie pan by adding an extra egg and milk. The quiche freezes well after baking; it should be wrapped tightly and reheated from frozen at 350°F until warmed through. Using a tart pan with removable sides or a disposable pan helps with removing quiche after freezing.
Ingredients
- 2 tablespoons olive oil divided
- 2 teaspoons salt divided
- 2 onion thinly sliced
- 1 cup butternut squash About ⅓ of a medium-sized squash, peeled, diced
- 1 teaspoon red chili flakes
- ½ teaspoon smoked paprika
- 1 pie dough 9 inch, prepared
- 4 ounces goat cheese flaked apart with a fork
- 4 egg divided
- ⅔ cup milk
- ⅓ cup heavy whipping cream
- 1 rosemary sprig, destemmed, cut into small pieces
Instructions
- Preheat oven to 400ºF.
Caramelize Onions:
- Add half the olive oil to a large, heavy pot, and heat over medium heat. Add onions and half the salt. Cook about 5 minutes, and then lower heat to medium-low. Stir occasionally until onions turn golden brown.Tip: Make sure the onions are dark and golden. If they aren't fully caramelized, they'll have extra moisture that you don't want in your quiche.
Roast Butternut Squash:
- Lay diced squash in a single layer on a baking sheet. Drizzle with the remaining olive oil. Sprinkle with chili flakes, paprika, and remaining salt. Roast about 20 minutes until tender.
Blind Bake Pie Dough:
- Lower oven temperature to 350ºF.
- Arrange pie dough inside a pie pan. Prick the bottom and sides with a fork. Set parchment paper on top of dough, and add pie weights or dry beans. Bake 10 minutes. Remove weights and parchment paper.Tip: Pre-made, pre-formed, frozen pie dough will not need pie weights added while blind baking.
Make the Quiche:
- Gently press the onions and half the cheese into the pie dough. Add the butternut squash.
- Add 3 eggs, milk, cream, and rosemary to a mixing bowl. Use an electric hand mixer to whip the mixture until it doubles in size. (Alternatively, whisk vigorously by hand.)
- Add the remaining cheese to the egg and milk mixture, and gently stir with a spoon. Take care not to over-stir.
- Pour the egg mixture into the pie pan. Tip: Do not overfill the quiche-- any extra mixture can be discarded, saved for another quiche, or used to dip bread in for French toast.
- Beat remaining egg, and brush onto any exposed pie dough.
- Tent quiche loosely with aluminum foil. Bake 45 minutes. Remove foil, and bake 15-20 more minutes until the quiche is golden and set. Quiche should jiggle slightly when moved.
- Allow quiche to cool for at least 1 hour, or refrigerate overnight. (Quiche will not be fully set until cooled.)
- Serve cool within 2-3 days, or check recipe notes for freezer directions.
Notes
- When using a deep-dish pie pan, increase the filling by adding one extra egg and half a cup more milk or cream.
- Freeze fully baked quiche wrapped tightly; consume within two months for best quality.
- Reheat from frozen at 350ºF for 20-25 minutes until warmed through without thawing first.
- For freezing, bake in a pan that facilitates easy removal, such as disposable aluminum or tart pans with removable sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 88mg | 29% |
| Sodium | 764mg | 32% |
| Potassium | 186mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2420IU | 48% |
| Vitamin C | 5.7mg | 6% |
| Calcium | 78mg | 8% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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