This Butternut Squash & Sage Quiche is a perfect mix of creamy, soft squash and fragrant sage baked into a flaky, golden crust. It’s a wonderful way to enjoy fall flavors in a simple, comforting dish that feels special but isn’t fussy to make. The sweetness of the roasted butternut squash pairs beautifully with the earthiness of the sage, and the custard filling ties it all together just right.
I love making this quiche when I want something that fills the kitchen with cozy smells and will please a crowd without a lot of effort. One little tip I’ve picked up is to roast the squash well ahead of time to get it extra caramelized — it makes a big difference in taste. Plus, using fresh sage gives the quiche a lovely aroma that makes everyone ask what’s baking.
My favorite way to serve this quiche is warm or at room temperature with a simple green salad on the side. It’s great for brunch, lunch, or even a light dinner, and I’ve found it’s a hit with both kids and adults. This quiche always reminds me of slow weekends spent in the kitchen, savoring flavors that feel like home.
Key Ingredients & Substitutions
Butternut Squash: Roasting the squash gives it a sweet, caramelized flavor. If you can’t find fresh butternut, frozen or cooked pumpkin can work too. Just make sure it’s well drained.
Sage: Fresh sage is fragrant and earthy, the star herb here. If fresh isn’t available, dried sage works but use less—about half the amount. Thyme or rosemary are nice alternatives.
Cheese: Gruyère adds a rich, nutty taste. Sharp cheddar is easier to find and also great. For a milder option, try smoked mozzarella or fontina.
Pie Crust: A flaky crust balances the creamy filling. Store-bought crust saves time, but homemade adds a buttery touch. For gluten-free, you can find a variety of crusts in stores or make your own with almond flour.
Eggs & Cream: These create the custard base. Half-and-half reduces richness but still gives good texture. For dairy-free, use an unsweetened plant-based cream and a flaxseed egg substitute (1 tbsp ground flax + 3 tbsp water per egg).
How Do You Get a Crispy, Crack-Free Quiche Filling?
A perfectly set quiche filling should be creamy but firm and without cracks. Here’s how I do it:
- Whisk gently: Combine eggs and cream without overbeating. Too much air causes cracks.
- Don’t overbake: Start checking the quiche after 30 minutes. The edges should be set and the center just slightly jiggly.
- Use a water bath (optional): Placing the quiche pan inside a larger pan filled with about an inch of hot water keeps heat gentle and even.
- Cool slowly: Let the quiche rest outside the oven for 10-15 minutes after baking. Sudden temperature changes can cause cracks.
These simple tips make a smooth and beautiful quiche that slices neatly every time.
Equipment You’ll Need
- 9-inch quiche or tart pan – The fluted edges give your quiche a lovely shape and even baking.
- Baking sheet – Needed for roasting the butternut squash evenly without mess.
- Mixing bowls – For whisking the eggs and cream and tossing the squash.
- Skillet – Great for sautéing the onions and sage to bring out their flavors.
- Whisk – Helps you mix the custard smoothly without lumps.
- Knife and cutting board – For peeling and cubing the squash and chopping the herbs.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for a smoky, salty boost that pairs well with the squash’s sweetness.
- Swap sage for thyme or rosemary for a different herbal note, great if you want a slightly sharper flavor.
- Mix in sautéed mushrooms or spinach to add extra earthiness and greenery.
- Use feta or goat cheese instead of Gruyère for a tangier, creamier taste that brightens the quiche.
How to Make Butternut Squash & Sage Quiche
Ingredients You’ll Need:
For the Crust and Veggies:
- 1 9-inch unbaked pie crust (homemade or store-bought)
- 1 small butternut squash (about 1 to 1.5 pounds), peeled, seeded, and cubed
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 small onion, finely chopped
- 2 teaspoons fresh sage leaves, chopped, plus whole leaves for garnish
- 1 tablespoon butter
For the Filling:
- 4 large eggs
- 1 cup heavy cream or half-and-half
- 1 cup shredded Gruyère or sharp cheddar cheese
- ¼ teaspoon ground nutmeg (optional)
How Much Time Will You Need?
Plan for about 15 minutes to prep, including peeling and roasting the squash and chopping the onion and sage. Baking the quiche takes around 45 minutes. Altogether, you’ll spend about 1 hour, plus a short cooling time before serving.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the cubed squash with 1 tablespoon of olive oil, salt, and pepper. Spread it out on a baking sheet lined with parchment paper. Roast for 20–25 minutes until tender and caramelized. Set aside to cool a bit.
2. Bake the Pie Crust:
Fit your pie crust into a 9-inch quiche or tart pan. Prick the bottom with a fork a few times. Line the crust with parchment paper and fill with pie weights or dried beans. Bake blind for 10 minutes. Remove parchment and weights, then bake another 5 minutes until the crust is lightly golden. Set aside.
3. Sauté Onion and Sage:
While the crust bakes, heat 1 tablespoon olive oil and butter in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the chopped sage and cook for 1 more minute until fragrant. Remove from heat.
4. Mix the Filling:
In a bowl, whisk together the eggs, cream, nutmeg (if using), salt, and pepper until smooth.
5. Assemble and Bake:
Spread the roasted butternut squash and sautéed onion-sage mixture evenly over the crust. Sprinkle the shredded cheese on top. Pour the egg and cream mixture carefully over everything. Bake at 350°F (175°C) for 35–45 minutes until the filling is set and golden on top. The center should not wobble.
6. Garnish and Serve:
If you like, fry whole sage leaves quickly in butter until crispy for a tasty garnish, or just sprinkle fresh sage leaves on top. Let the quiche cool for about 10 minutes before slicing. It’s delicious warm or at room temperature.
Can I Use Frozen Butternut Squash for This Quiche?
Yes, you can! Just thaw it completely and drain any excess moisture before roasting to avoid a soggy filling.
Can I Make This Quiche Ahead of Time?
Absolutely! Prepare and bake the quiche, then store it covered in the fridge for up to 3 days. Reheat gently in the oven before serving.
What Can I Substitute for Fresh Sage?
Dried sage works in a pinch—use about half the amount since it’s more concentrated. Thyme or rosemary are good fresh herb alternatives as well.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through before enjoying again.
