Save to Pinterest A comforting vegetarian quiche featuring a crispy potato crust, sweet roasted butternut squash, and aromatic fresh sage—perfect for brunch or a cozy dinner.
This quiche has become a family favorite during the fall, especially when fresh butternut squash is in season. I love serving it with a crisp green salad for a balanced meal.
Ingredients
- Potato Crust: 600 g (about 1.3 lbs) Yukon Gold or Russet potatoes peeled, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Roasted Butternut Squash: 400 g (about 14 oz) butternut squash peeled and diced, 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper
- Quiche Filling: 1 small yellow onion finely diced, 2 cloves garlic minced, 2 tbsp butter, 6 large eggs, 200 ml (3/4 cup + 1 tbsp) whole milk, 100 ml (about 1/3 cup) heavy cream, 80 g (about 3 oz) Gruyère or Swiss cheese grated, 70 g (about 2.5 oz) feta cheese crumbled, 2 tbsp fresh sage finely chopped, 1/4 tsp ground nutmeg, 1/2 tsp salt, 1/4 tsp black pepper
Instructions
- Preheat Oven:
- Preheat the oven to 200°C (400°F). Grease a 23 cm (9-inch) tart or pie pan.
- Prepare Potato Crust:
- Grate the potatoes using the large holes of a box grater. Place in a clean kitchen towel and squeeze out excess moisture. In a bowl toss grated potatoes with olive oil salt and pepper. Press the potato mixture evenly into the base and up the sides of the prepared pan to form a crust. Bake the crust for 20 minutes until lightly golden.
- Roast Butternut Squash:
- Toss diced butternut squash with olive oil salt and pepper. Spread on a baking sheet and roast for 25 minutes stirring once until tender and caramelized.
- Sauté Aromatics:
- In a skillet melt butter over medium heat. Add onion and cook for 4 5 minutes until softened. Add garlic and cook for 1 minute more. Remove from heat.
- Mix Quiche Filling:
- In a large bowl whisk together eggs milk cream Gruyère feta chopped sage nutmeg salt and pepper. Stir in the cooked onion mixture and half of the roasted squash.
- Assemble Quiche:
- Spread the remaining roasted squash evenly over the baked potato crust. Pour the egg mixture over the top ensuring even distribution.
- Bake Quiche:
- Reduce oven temperature to 180°C (350°F). Bake the quiche for 35 40 minutes or until the center is set and the top is golden.
- Rest and Serve:
- Let rest for 10 minutes before slicing and serving.
Save to Pinterest This quiche always brings my family together especially during chilly weekends when we enjoy hearty meals around the table.
Notes
Substitute Gruyère with sharp cheddar or Emmental if desired. Add sautéed spinach or kale for extra greens. For a dairy-free version use plant-based milk cream and cheeses. Enjoy warm or at room temperature with a crisp green salad.
Required Tools
Box grater Mixing bowls Kitchen towel 23 cm (9-inch) tart or pie pan Baking sheet Skillet Whisk Knife & cutting board
Nutritional Information
Calories 330 Total Fat 18 g Carbohydrates 28 g Protein 13 g
Save to Pinterest This quiche is best enjoyed fresh but leftovers reheat beautifully. Perfect for meal prep or sharing with friends.
Recipe FAQs
- → How do I ensure the potato crust is crispy?
Grate the potatoes and squeeze out excess moisture using a clean towel before mixing with oil and seasoning. Press evenly into the pan and bake until lightly golden to achieve crispiness.
- → Can I substitute the cheeses used?
Yes, Gruyère can be replaced with sharp cheddar or Emmental depending on your taste preference, while the feta adds a tangy contrast.
- → What is the best way to roast butternut squash for this dish?
Peel and dice the squash evenly, toss with olive oil, salt, and pepper, then roast in a hot oven until tender and caramelized, stirring once midway.
- → Is it possible to make a dairy-free version?
Absolutely. Use plant-based milk, cream alternatives, and dairy-free cheese substitutes to keep the creamy texture while accommodating dietary needs.
- → How should this dish be served and stored?
Serve warm or at room temperature with a crisp green salad. Leftovers keep well refrigerated and can be gently reheated.