Go Back

Butternut Squash Goat Cheese and Caramelized Onion Quiche

Butternut squash goat cheese and caramelized onion quiche with a tender roasted squash filling and a lightly wobble-set egg custard in a flaky tart crust. Caramelized onion threads and crumbled goat cheese melt into every slice for a classic French-American brunch main.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 5 minutes
resting 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pre-made pie crust or homemade shortcrust pastry
  • 1 pre-made pie crust or homemade shortcrust pastry Use a 9-inch tart or pie crust.
butternut squash
  • 1.5 cup butternut squash Cubed and roasted at 425F until tender.
unsalted butter
  • 1 tbsp unsalted butter For caramelizing the onions.
large onion
  • 1 large onion Thinly sliced; caramelize 30 minutes in butter.
goat cheese
  • 4 oz goat cheese Crumbled.
eggs
  • 4 eggs For the custard.
heavy cream
  • 1.5 cup heavy cream For the custard.
whole milk
  • 0.5 cup whole milk For the custard.
fresh thyme
  • 1 tbsp fresh thyme Chopped leaves for the custard.
nutmeg
  • 0.25 tsp nutmeg
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 9-inch tart pan
  • 1 oven
  • 1 cast iron skillet

Method
 

Roast the squash
  1. Roast the cubed butternut squash on a sheet pan at 425F until tender, about 25 to 30 minutes, then set aside to cool slightly so it doesn’t steam the custard.
Blind bake the crust
  1. Preheat oven to 375F, fit the crust into a 9-inch tart or pie pan, and blind bake for 12 minutes to set the base.
Caramelize the onions
  1. Caramelize the thinly sliced onion in unsalted butter over medium-low heat for 30 minutes until golden and sweet, stirring often so the edges don’t burn.
Mix the custard
  1. Whisk the eggs, heavy cream, whole milk, fresh thyme, nutmeg, salt, and black pepper until smooth and evenly combined.
Assemble and bake
  1. Scatter the caramelized onions and roasted butternut squash over the blind-baked crust in an even layer.
Add cheese
  1. Crumble the goat cheese evenly over the filling so it melts into small creamy pockets.
Bake until just set
  1. Pour the custard over everything and bake at 375F for 40 to 45 minutes, until just set with a slight wobble in the center (a gentle jiggle, not liquid).
Rest and slice
  1. Rest the quiche for 10 minutes before slicing so the custard firms up and cleaner wedges hold their shape.

Notes

For best texture, roast the squash until just tender and let it cool slightly before layering so the custard stays creamy. Store covered in the refrigerator up to 3 days; reheat slices at 325F until warmed through. Freezing is not recommended due to custard texture. For a dairy swap, use lactose-free milk/cream and lactose-free goat cheese to keep the same savory flavor.