Butternut Squash & Sage Quiche is a cozy dish that feels like a hug on a plate. It’s packed with the gentle sweetness of roasted butternut squash, the earthiness of fresh sage, and a creamy, cheesy filling all wrapped in a flaky crust. The colors alone make it look inviting, and the mix of flavors is both comforting and refreshing.
I love making this quiche when I want something a little special but still easy to prepare. Roasting the squash brings out its natural sweetness, and the sage adds just the right hint of herbal warmth. I usually add a sprinkle of sharp cheese, like cheddar or gruyere, which melts beautifully and ties everything together.
This quiche is perfect for breakfast, lunch, or even a light dinner. I often serve it with a simple green salad or some crusty bread to make it feel like a full meal. It’s also great warm or at room temperature, which makes it handy for busy days or when friends come over for a casual brunch. Every time I make it, I get asked for the recipe—there’s something about that cozy combo of squash and sage that just gets people smiling.
Key Ingredients & Substitutions
Butternut Squash: Roasting brings out its natural sweetness. If you can’t find butternut squash, sweet potatoes or pumpkin are great alternatives for a similar texture and flavor.
Sage: Fresh sage really shines here, adding an earthy, herbal note. Dried sage can be used but reduce the amount to about a third since it’s more concentrated.
Cheese: Gruyère melts beautifully and adds a mild nuttiness. If you prefer, swap it for cheddar, fontina, or mozzarella for a milder taste.
Pie Crust: Homemade crust gives the best flavor, but pre-made store crusts work well and save time. Just make sure to blind bake it to avoid sogginess.
How Do I Get a Crispy, Non-Soggy Crust?
A soggy crust can ruin a quiche! Blind baking is the trick. Here’s how to do it right:
- Roll out the crust and place in your dish, pricking the base with a fork to stop bubbling.
- Cover the crust with parchment paper and fill with pie weights or dried beans to keep its shape.
- Bake at a high temperature (around 375°F/190°C) for 12-15 minutes until edges start to turn golden.
- Remove weights and bake another 5 minutes to finish browning the base.
This creates a barrier to keep your filling from leaking into the dough, keeping the crust crisp and perfectly textured.
Equipment You’ll Need
- 9-inch tart or quiche pan – Its removable sides help you lift out the quiche without breaking the crust.
- Baking sheet – Perfect for roasting the butternut squash evenly.
- Mixing bowls – For whisking eggs, cream, and milk together smoothly.
- Skillet or frying pan – To sauté the onions and sage before adding to the filling.
- Whisk – Helps blend the custard ingredients without lumps.
- Pie weights or dried beans – Essential for blind baking the crust to keep it from puffing up.
- Parchment paper – Used with pie weights to protect the crust while baking.
Flavor Variations & Add-Ins
- Add crispy pancetta or bacon for a salty, smoky contrast to the sweet squash and herbs.
- Swap sage with fresh thyme or rosemary for a different herbal note that pairs well with squash.
- Mix in sautéed mushrooms to add earthiness and extra texture.
- Use feta or goat cheese instead of Gruyère for tangy, creamy bursts in each bite.
Butternut Squash & Sage Quiche
Ingredients You’ll Need:
For the Crust:
- 1 pre-made pie crust or homemade tart crust (9-inch)
For the Filling:
- 1 small butternut squash (about 1 to 1.5 pounds), peeled, seeded, and diced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh sage leaves, chopped (plus a few whole leaves for garnish)
- 1 small onion or 2 shallots, finely chopped
- 4 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded Gruyère cheese (or mild sharp cheddar)
- ¼ teaspoon ground nutmeg (optional)
How Much Time Will You Need?
Plan for about 15 minutes of prep time, 20-25 minutes to roast the squash, and 35-40 minutes baking time for the quiche. You’ll also need about 15 minutes for the crust blind baking and some cooling time before serving. Altogether, expect roughly 1 hour 30 minutes from start to finish, including cooling.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced squash with olive oil, salt, and pepper. Spread it evenly on a baking sheet and roast for 20-25 minutes until tender and lightly caramelized. Let it cool slightly once cooked.
2. Blind Bake the Crust:
Lower the oven to 375°F (190°C). Place your crust in a 9-inch tart or quiche pan and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and bake another 5 minutes until the crust is lightly golden. Remove from oven.
3. Prepare the Filling:
In a skillet over medium heat, sauté the chopped onion or shallots in a bit of olive oil until soft and translucent, about 5 minutes. Stir in the chopped sage and sauté for another minute until fragrant, then remove from heat.
4. Mix the Egg Custard:
In a large bowl, whisk together eggs, heavy cream, milk, nutmeg (if using), salt, and pepper until smooth and combined.
5. Assemble and Bake the Quiche:
Spread the roasted butternut squash and the onion-sage mixture evenly over the pre-baked crust. Pour the egg custard over the filling, then sprinkle the shredded cheese on top. Bake for 35-40 minutes until the quiche is set in the center and the top is a lovely golden brown.
6. Cool and Serve:
Let the quiche cool for 10-15 minutes before slicing. Garnish with a few whole sage leaves, fresh or slightly crisped. Serve warm or at room temperature, perfect with a fresh green salad.
Can I Use Frozen Butternut Squash?
Yes! Just make sure to thaw it completely and pat dry before roasting to avoid excess moisture in the quiche.
How Long Can I Store Leftovers?
Store leftover quiche in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave before serving.
Can I Make This Quiche Ahead of Time?
Absolutely! You can prepare and bake the quiche a day ahead and refrigerate it. Reheat in a 350°F oven for about 15 minutes before serving.
What Can I Substitute for Gruyère Cheese?
Cheddar, fontina, or mozzarella all work well as alternatives, depending on your taste preference and what you have available.
