This Butternut Squash & Sage Quiche is a cozy, comforting dish that combines creamy roasted butternut squash with fragrant fresh sage all wrapped up in a flaky, buttery crust. It’s simple but packed with warm flavors that feel perfect for fall or any time you want a little cozy on your plate.
I love how the sweetness of the squash pairs so nicely with the earthy sage—it’s a combo that really brings the quiche to life without being too heavy or filling. I usually roast the squash ahead of time to get it nice and tender and then sprinkle the sage in with the eggs, which helps spread that wonderful aroma throughout every bite.
My favorite way to serve this quiche is with a fresh green salad and a light vinaigrette—makes it feel like a special brunch or a relaxed dinner all at once. Plus, it’s delicious warm or even at room temperature, so it’s great for leftovers or packing in a lunchbox. I promise, once you try this, it might just become your go-to recipe for cooler days!
Key Ingredients & Substitutions
Butternut Squash: Roasting the squash brings out its natural sweetness and softens it perfectly. If you can’t find butternut, sweet potatoes or pumpkin are great substitutes that add a similar texture and flavor.
Sage: Fresh sage leaves add an earthy, herbal note that pairs beautifully with the squash. If fresh isn’t available, dried sage works too—use about half the amount since it’s more concentrated.
Cheese: I like using Gruyère for its melty, nutty flavor but sharp cheddar works well if you want a bit more bite. Parmesan on top adds nice savory depth. You can swap for vegan cheese if preferred, just choose a melting kind.
Pie Crust: Store-bought crust saves time and works fine, but homemade crust gives the best buttery, flaky texture. For gluten-free, use your favorite gluten-free pie crust.
Heavy Cream: Heavy cream makes the filling rich and creamy. For a lighter quiche, half-and-half or whole milk can be used but expect a softer texture.
How Do I Get a Crispy, Flaky Quiche Crust?
A flaky crust is key to a great quiche. Here’s how I do it:
- Start with chilled dough to prevent shrinkage and keep it tender.
- Roll it out evenly and fit it gently into the pan without stretching.
- Prick the bottom with a fork to stop air bubbles.
- Blind-bake before adding the filling—this means baking the crust covered with parchment and pie weights for 10 minutes at 350°F to avoid sogginess.
- Remove weights and bake an additional 2–3 minutes if needed until lightly golden.
This extra step keeps the crust crisp under the moist filling. I always cool it slightly before adding the filling to keep everything perfect!
Equipment You’ll Need
- 9-inch tart or quiche pan with removable bottom – makes it easy to remove the quiche without breaking the crust.
- Baking sheet – for roasting the butternut squash evenly.
- Mixing bowls – to whisk eggs and mix ingredients smoothly.
- Whisk – helps blend eggs and cream into a smooth custard.
- Skillet or sauté pan – perfect for cooking onions, garlic, and sage to bring out their flavor.
- Fork – to prick the crust and prevent bubbling during blind baking.
- Oven mitts – because you’ll be handling hot pans and the quiche itself.
Flavor Variations & Add-Ins
- Add cooked bacon or pancetta for smoky, salty bites—great if you want a meatier quiche.
- Swap butternut squash with roasted sweet potatoes or pumpkin for a different fall twist.
- Try fresh thyme instead of sage if you prefer a milder herb flavor or mix both for depth.
- Mix in caramelized onions to add sweetness and a rich, mellow flavor that pairs well with squash.
Butternut Squash & Sage Quiche
Ingredients You’ll Need:
For the Crust and Filling:
- 1 9-inch pie crust (store-bought or homemade)
- 2 cups butternut squash, peeled and diced
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp fresh sage leaves, chopped, plus a few whole leaves for garnish
- 4 large eggs
- 1 cup heavy cream (or half-and-half for lighter)
- 1 cup shredded Gruyère or cheddar cheese
- ½ cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 clove garlic, minced
- Optional: pinch of freshly grated nutmeg
How Much Time Will You Need?
This recipe will take about 10 minutes to prep, 25-30 minutes to roast the squash, plus 40-45 minutes to bake the quiche. You’ll also want to let it cool for about 10-15 minutes before serving. Overall, plan for about 1 hour 30 minutes from start to finish.
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it out evenly on a baking sheet and roast for 25–30 minutes, until the squash is tender and lightly caramelized. Remove it from the oven and let it cool a bit.
2. Prepare and Blind-Bake the Crust:
Lower oven temperature to 350°F (175°C). Roll out your pie crust into a 9-inch tart or quiche pan. Use a fork to prick the bottom of the crust to prevent bubbles. Blind-bake the crust for 10 minutes until it starts to turn light golden. Remove from oven and set aside.
3. Sauté Aromatics:
In a skillet over medium heat, add a bit of olive oil or butter. Cook the chopped onion until soft and translucent, about 5 minutes. Add the garlic and chopped sage, cooking for another minute until fragrant. Remove from heat.
4. Mix the Filling:
In a large bowl, whisk together the eggs, heavy cream, salt, pepper, and optional nutmeg. Stir in the shredded cheese along with the sautéed onion, garlic, and sage mixture until everything is well combined.
5. Assemble the Quiche:
Scatter the roasted butternut squash evenly over the blind-baked crust. Pour the egg and cheese mixture over the squash and smooth the top with a spatula. Place several whole sage leaves on top for a beautiful garnish.
6. Bake and Cool:
Bake the quiche in the oven for 35–40 minutes until the filling is set and the crust is golden brown. Once done, remove from the oven and allow it to cool for 10–15 minutes before slicing.
Enjoy your Butternut Squash & Sage Quiche warm or at room temperature, perfect alongside a crisp green salad for a delicious lunch or dinner.
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Just make sure to thaw it completely and pat dry to remove excess moisture before roasting. This helps prevent a soggy quiche filling.
Can I Make the Quiche Ahead of Time?
Absolutely! Prepare and bake the quiche, then cool completely. Store it covered in the fridge for up to 3 days. Reheat gently in the oven before serving for best texture.
What Can I Substitute for Sage if I Don’t Have Any?
Thyme or rosemary are great alternatives offering a slightly different but complementary flavor profile to butternut squash.
How Should I Store Leftovers?
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
