# What You'll Need:
→ Potato Crust
01 - 1.3 lbs Yukon Gold or Russet potatoes, peeled
02 - 2 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Roasted Butternut Squash
05 - 14 oz butternut squash, peeled and diced
06 - 1 tbsp olive oil
07 - 1/4 tsp salt
08 - 1/4 tsp black pepper
→ Quiche Filling
09 - 1 small yellow onion, finely diced
10 - 2 cloves garlic, minced
11 - 2 tbsp butter
12 - 6 large eggs
13 - 3/4 cup plus 1 tbsp whole milk
14 - 1/3 cup heavy cream
15 - 3 oz Gruyère or Swiss cheese, grated
16 - 2.5 oz feta cheese, crumbled
17 - 2 tbsp fresh sage, finely chopped
18 - 1/4 tsp ground nutmeg
19 - 1/2 tsp salt
20 - 1/4 tsp black pepper
# Directions:
01 - Preheat oven to 400°F. Grease a 9-inch tart or pie pan.
02 - Grate peeled potatoes using the large holes of a box grater. Place in a clean kitchen towel and squeeze out excess moisture.
03 - Toss grated potatoes with olive oil, salt, and pepper in a bowl.
04 - Press the potato mixture evenly into the base and up the sides of the prepared pan. Bake for 20 minutes until lightly golden.
05 - 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.
06 - Melt butter in a skillet over medium heat. Cook onion for 4–5 minutes until softened, then add garlic and cook for 1 more minute. Remove from heat.
07 - Whisk together eggs, milk, cream, Gruyère, feta, sage, nutmeg, salt, and pepper in a large bowl. Stir in the sautéed onion and half of the roasted squash.
08 - Spread remaining roasted squash evenly over the baked potato crust. Pour the egg mixture over the top, ensuring even distribution.
09 - Reduce oven temperature to 350°F. Bake for 35–40 minutes, or until the center is set and the top is golden.
10 - Allow quiche to rest for 10 minutes before slicing and serving.
