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Butternut Squash Goat Cheese And Caramelized Onion Quiche

Butternut squash goat cheese and caramelized onion quiche with a silky baked egg custard and tender roasted squash cubes. Features golden caramelized onion threads and crumbled goat cheese baked until just set with a gentle wobble.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: French-American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 1 pre-made pie crust or homemade shortcrust pastry Use a 9-inch crust/tart shell.
Roasted butternut squash
  • 1.5 cup butternut squash, cubed and roasted at 425F until tender Roast until fork-tender before assembling.
Caramelized onions
  • 1 onion, thinly sliced and caramelized (30 min in butter) Caramelize low and slow for sweetness and golden color.
  • 1 tbsp unsalted butter (for caramelizing) For cooking the onions.
Goat cheese
  • 4 oz goat cheese, crumbled Crumbled for even pockets in the custard.
Custard
  • 4 eggs
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 1 tbsp fresh thyme Use leaves for best flavor.
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 tart pan

Method
 

Preheat and blind bake the crust
  1. Preheat the oven to 375F, then fit the crust into a 9-inch tart or pie pan and blind bake for 12 minutes until set but not browned.
Caramelize the onions
  1. Heat the unsalted butter in a skillet over medium-low heat and cook the thinly sliced onions for 30 minutes until golden and sweet, stirring as needed so they 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 the quiche
  1. Scatter the caramelized onions and roasted butternut squash over the blind-baked crust in an even layer.
  2. Crumble the goat cheese evenly over the filling so it distributes through the custard.
  3. Pour the custard over everything, filling the tart pan evenly.
Bake and rest
  1. Bake at 375F for 40-45 minutes until just set with a slight wobble in the center.
  2. Rest the quiche for 10 minutes before slicing so the custard firms up.

Notes

Pro tip: roast the butternut squash until fork-tender so the quiche has creamy cubes instead of crisp edges. Refrigerate leftovers in an airtight container for up to 3 days. Freeze baked quiche slices for up to 2 months, thaw overnight in the fridge and rewarm gently. For a lighter option, use half-and-half instead of heavy cream (custard will be slightly less rich).