Butternut Squash, Caramelized Onion, and Goat Cheese Quiche
This rich and delicious butternut squash, goat cheese, & caramelized onion quiche is a perfect fall-winter vegetarian brunch or dinner recipe.
Equipment
- large mixing bowl
Ingredients
- 1 each pie crust, rolled and fitted to 9" pie plate (see post for tips and recipe link or use your favorite pastry crust)
- ¾ cup mozzarella or Monterrey Jack cheese, shredded
- 4 oz goat cheese
Caramelized Onions
- 1 cup thinly sliced onions (¼" slices) (1-2 med-small onions) (or substitute ½ cup caramelized onions)
- ¼ cup white wine, Madeira, sherry, or vermouth (can sub vegetable stock or water)
- 2 tbsp butter or olive oil
- ½ tsp thyme
Roasted Butternut Squash
- 1 cup butternut squash, roasted peeled, sliced or diced
- 2 tbsp olive oil or other vegetable oil
- TT salt and freshly ground black pepper to taste
Quiche Custard
- 3 large eggs
- 1 ½ cups whole milk, half and half, heavy cream, or a blend (you can substitute other milks but this will alter the quiche texture and flavor)
- 1 tsp thyme fresh leaves or dried
- 1 tsp salt
- ½ tsp black pepper (to taste)
- ⅛ tsp nutmeg preferably a pinch of freshly grated nutmeg
Instructions
Caramelized Onion
- Heat a heavy pan on medium-high heat. Add the sliced onions, salt, pepper, and thyme.
- Reduce to low heat once they soften unless you'll be constantly stirring the pan and adding liquid.
- Add a splash of the white wine, Madeira or sherry, stock, or even water whenever they look dry, to deglaze the pan and keep them from burning. Just add a little bit at a time, so that they're not swimming in liquid.
- Cook the onions until they are deeply colored and sweet.
Butternut Squash
- Preheat the oven to 375-425 ℉.
- Peel your butternut squash (or other sweet winter squash), cut it in half, and remove the seeds (save those for roasting).
- Slice into uniform half-inch slices or cubes. Place on a sheet pan, drizzle with olive oil, and season with a sprinkle of salt and pepper.
- Roast until the squash is soft and easily pierced with a fork.
Quiche Custard
- In a medium-large mixing bowl, whisk the eggs until they are uniform and well combined. Add and whisk in the milk or cream, thyme, salt, pepper, and nutmeg. Whisk until well beaten.
Assemble Quiche
- Heat the oven to 375℉
- Line the bottom of the crust with the shredded mozzarella (or other melting cheese). Spread out the roasted squash and dollops of goat cheese and the caramelized onions until they evenly cover the pan.
- Pour the custard mix into the crust, and gently place the quiche in the oven. I recommend baking it on a sheet pan to catch any spills.
- Bake about 30-40 minutes. Remove when the center of the quiche is just set and the top and crust are lightly golden brown.
- Let cool at least 10-15 minutes before slicing. The quiche will firm up as it cools.
Notes
Nutritional information is a rough estimate, and calculated using whole milk for the egg royale mixture.
Nutrition
Calories: 203kcalCarbohydrates: 7gProtein: 9gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 98mgSodium: 478mgPotassium: 207mgFiber: 1gSugar: 4gVitamin A: 2359IUVitamin C: 6mgCalcium: 157mgIron: 1mg
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