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Butternut Squash Goat Cheese And Caramelized Onion Quiche

Butternut squash goat cheese and caramelized onion quiche with a blind-baked crust and a golden, just-set egg custard. Roasted squash cubes, sweet caramelized onions, and tangy goat cheese create a creamy slice with a slight 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Pie crust or shortcrust pastry
  • 1 pre-made pie crust or homemade shortcrust pastry Use a 9-inch tart or pie pan crust.
Butternut squash
  • 1.5 cup butternut squash Cubed and roasted at 425F until tender.
Onion
  • 1 large onion Thinly sliced and caramelized in butter for 30 minutes.
Goat cheese
  • 4 oz goat cheese Crumble evenly over the filling.
Eggs
  • 4 eggs
Heavy cream
  • 1.5 cup heavy cream
Whole milk
  • 0.5 cup whole milk
Thyme
  • 1 tbsp fresh thyme
Nutmeg
  • 0.25 tsp nutmeg
Salt
  • 0.5 tsp salt
Black pepper
  • 0.25 tsp black pepper
Unsalted butter
  • 1 tbsp unsalted butter For caramelizing the onions.

Equipment

  • 1 sheet pan
  • 1 tart pan
  • 1 oven

Method
 

Prep the crust and oven
  1. Preheat oven to 375F, then fit the pre-made pie crust or homemade shortcrust pastry into a 9-inch tart or pie pan and blind bake for 12 minutes with a lightly set base as the cue.
Roast butternut squash
  1. Roast the cubed butternut squash on a sheet pan at 425F until tender, around 20 minutes, so the cubes look softened and slightly caramelized at the edges.
Caramelize the onions
  1. Caramelize the thinly sliced large onion in unsalted butter over medium-low heat for 30 minutes, stirring occasionally, until golden and sweet with translucent strands.
Assemble the filling
  1. Whisk the eggs, heavy cream, whole milk, fresh thyme, nutmeg, salt, and black pepper until smooth and uniform in color.
  2. Scatter the caramelized onion and the roasted butternut squash over the blind-baked crust, spreading into an even layer as a visual cue.
  3. Crumble the goat cheese evenly over the filling so small white bits are distributed throughout.
  4. Pour the custard mixture over everything until it fills the pan and reaches near the top of the filling.
Bake and finish
  1. Bake at 375F for 40-45 minutes until just set with a slight wobble in the center when you gently move the pan.
  2. Rest the quiche for 10 minutes before slicing so the custard firms up slightly and holds clean wedges.

Notes

Pro tip: blind bake just until the crust looks lightly set, then avoid overbaking—the slight wobble is what keeps the custard creamy. Refrigerate leftovers in an airtight container for up to 3 days; freeze baked quiche only if well-wrapped and thawed overnight in the fridge (best quality within 1 month). For a lighter option, use half-and-half in place of heavy cream for a softer texture.