Name: Butternut Squash Quiche Recipe
Prep time: 40 min
Cook time: 45 min
Total time: 105 min
Ingredients: 1 9-inch pie crust (either frozen pie dough, your favorite pie dough recipe, or pre-made pie dough (make sure it's deep dish)); 8 slices bacon (cooked and crumbled ); 1 tbsp olive oil; 1 cup butternut squash (cubed and roasted (about ¼ of a whole butternut squash)); 1 yellow onion (thinly sliced); ½ cup extra sharp cheddar cheese (shredded); 6 large eggs; ½ cup milk; ½ cup heavy cream; ½ tsp salt; ¼ tsp pepper

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This Butternut Squash Quiche is loaded with roasted butternut squash, crispy bacon, caramelized onions, and sharp cheddar cheese. Easy to make and an amazing combination of savory and sweet!

overhead view of butternut squash quiche with a few slices taken out, being eaten for breakfast with a cup of coffee.

I am a sucker for a good quiche. It's literally breakfast in pie form and I'm sure what's better than that.

This butternut squash quiche is loaded with the goods- roasted butternut squash, caramelized onions, crispy bacon, and sharp cheddar cheese. The flavor combo is out of this world and it'll be sure to impress whoever you are baking it for- even if it's just for yourself 🙂

Quiche is such a great food because it's not only great for breakfast and brunch, but you can really eat it anytime of the day. Make this quiche for your weeknight dinners and you'll be set!

Ingredients needed:

ingredients for the butternut squash quiche

Pie Crust: I don't have a pie dough recipe on the blog, so feel free to use your favorite pie dough recipe from another blogger. If you want to make things super easy, you can buy frozen pie dough (the kind that comes rolled up) and use it in your pie dish. You can also buy pre-made pie dough that comes in an aluminum pan, just make sure to get the kind that says deep-dish.
Heavy cream & milk: a combination of the two is what gives you a creamer, rich quiche. I have not tried to sub for non-dairy milk!
Onion: I used 1 large yellow onion, but you could sub for a white onion or even shallots instead.
Cheese: I used extra sharp cheddar and it was the perfect complement to the other ingredients. If you don't like sharp cheddar, feel free to swap for another cheese that you enjoy!
Bacon: bacon adds another dimension to this quiche. You could easily leave it out to make this vegetarian though!
Butternut squash: The star of the show! The butternut squash pairs so well with the bacon, onions, and cheese. I have tips below on where/what kind to buy, and how to cut butternut squash.

How to make:

sliced bacon in a cast iron skillet — cook the bacon

bacon bits that are done and draining on paper towel-lined plate — cook the bacon

step one: crisp the bacon

In a large skillet, cook your bacon over medium heat until crispy. You can either cut it up before you cook it, or fry it in strips and crumble it after. When finished, let the bacon drain on the paper towel-lined plate and discard almost all of the bacon grease. Leave a little to cook the onions in.

pro tip: an easy way to cut raw bacon is with a pair of kitchen scissors!

baking sheet lined with tinfoil with butternut squash on top to be roasted. — roast the butternut squash until fork tender

step two: roast the butternut squash

On a lined baking sheet, toss your cubed butternut squash in 1-2 teaspoon of olive oil. If you are roasting an entire butternut squash use 1 tablespoon of oil. You can season with salt and pepper (optional). Roast the butternut squash in a 375-degree oven for about 20 minutes, or until fork-tender.

**see notes below on how to cut/peel a butternut squash and other kinds you can buy.

thinly sliced onions in same cast iron skillet that you cooked the bacon in — thinly sliced onions

caramelized onions, dark in color — thinly sliced onions

step three: caramelize the onions

While the butternut squash is baking, toss the thinly sliced onions in the same skillet the bacon cooked in and let caramelize over medium heat. It should take about the same time as the squash, 20 minutes.

layered add in inside the pie crust with egg mixture ready to be poured in — make your egg mixture & layer fillings

overhead look at the cooked quiche — make your egg mixture & layer fillings

step four: assemble the quiche and bake

In a large mixing bowl, whisk together the eggs, milk, heavy cream, salt and pepper until well combined.

Layer your butternut squash, onions, bacon, and cheese in the dish, and then pour the egg mixture over top. If you are using a standard pie dish, you should be able to fit the entire egg mixture into the pan without overfilling. If you are using a pre-made frozen pie crust (that's already in an aluminum pan) it might be a bit small so just make sure not to overfill your crust.

Place your quiche on a baking sheet (just in case it spills over) and bake in the 375 degree over for about 45 minutes, or until the center is set and a knife inserted comes out clean. Let cool for 20-25 minutes before cutting in and enjoying!

Should I blind bake my pie crust?

You totally can, I personally don't blind bake my crust because I can't be bothered with it haha. I don't mind that the bottom crust isn't crunchy, but some people do!

If you prefer the bottom to be crunchy, carefully line your pie crust with parchment paper and fill with pie weights (or dried beans), and bake for 10-12 minutes, or just until the edges are lightly golden. Then fill with the fillings and egg mixture and bake as usual.

What does roasted butternut squash taste like?

Butternut squash is on the sweeter side, most people compare it to sweet potatoes. It pairs great with the savory/salty flavors of the bacon and onions, as well as the sharp cheddar cheese.

How do you cut/peel butternut squash?

Start by poking holes all over the squash with a fork and microwaving on high for 2 minutes, to soften the skin. Let it cool for a few minutes before cutting.
Place the squash on it's side and using a sharp chef's knife, cut the top ½ inch off (where the stem is) as well as the bottom ½inch. Throw these away.
Use a sharp vegetable peeler to peel off all the skin. I recommend using this one. Throw away the peel.
Once it's fully peeled, lay the squash down on its side and cut it in half. Take those two halves, and cut them in half again. You should have 4 pieces total.
Using a spoon, scoop out the seeds and pulp from the squash and throw away.
Lay your squash flat side down, and cut into cubes about ½ inch big. I like the pieces smaller for quiche but you can make them bigger if you'd like!
If you want to cut/peel an entire butternut squash, just know you will have extra after roasting. This recipe calls for 1 cup.

Can I use pre-diced butternut squash?

Yes you 100% can! If this makes it easier for you, go for it! I've seen it pre-diced in the produce section as well as the frozen section!

Storing

Your quiche will stay fresh in the fridge for 2-3 days, or in the freezer for up to 2 months.

A slice of butternut squash cheese cut out of the pie. You can see chunks of butternut squash inside the slice.

Want to try more recipes?

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Comments

5 from 4 votes (2 ratings without comment)

Butternut Squash Quiche

Ingredients needed: