Description
This Butternut Squash Quiche with Cheese and Onions is a savory and comforting dish featuring caramelized onions, tender butternut squash, kale, and thyme all baked in a whole wheat quiche crust with a rich egg and Gruyere cheese filling. Perfect for brunch or a light dinner, this quiche combines sweet and savory flavors with a creamy texture.
Ingredients
Crust
- 1 batch Easy Whole Wheat Quiche Crust (or other quiche crust)
Vegetable Mixture
- 2 tablespoons butter (salted or unsalted)
- 1 lb yellow onions, thinly sliced (about 2 medium onions)
- ¾ teaspoon fine sea salt, divided
- ½ teaspoon black pepper, divided
- 1 cup butternut squash, cubed (½-inch/1.5 cm)
- ½ cup thinly sliced lacinato kale
- 1 tablespoon fresh thyme leaves
Egg Mixture
- 2 large eggs
- 1 cup milk (whole or 2%)
- 1 cup shredded Gruyere cheese
Instructions
- Blind bake crust: Preheat your oven to 350°F (177°C). Line the quiche crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes, then remove the parchment and weights and bake for an additional 5 to 10 minutes until the crust is lightly golden.
- Cook onions: While the crust bakes, melt the butter in a skillet over medium-high heat. Add the sliced onions along with ¼ teaspoon salt and ¼ teaspoon black pepper. Cover with a lid and cook for 10 minutes, stirring occasionally to prevent burning and encourage even cooking.
- Add butternut squash: Remove the lid and add the cubed butternut squash to the skillet. Continue cooking the mixture, stirring occasionally, until the onions are golden brown and the squash is tender, about 8 to 10 minutes. If brown bits stick to the pan, add a splash of water and stir to loosen them. Adjust heat as necessary to avoid burning.
- Add kale and thyme: Stir in the thinly sliced kale and cook until it softens, about 1 minute. Mix in the fresh thyme leaves, then remove the vegetable mixture from heat and set aside.
- Prepare egg mixture: In a medium bowl, whisk together the eggs, milk, remaining ½ teaspoon salt, and remaining ¼ teaspoon black pepper until fully combined.
- Assemble the quiche: Place the blind-baked quiche crust on a baking sheet for easy handling. Layer the cooked vegetable mixture evenly over the crust, followed by the shredded Gruyere cheese. Carefully pour the egg mixture over the fillings until the crust is nearly filled; some liquid might remain unused.
- Bake the quiche: Slide the baking sheet with the quiche into the preheated oven and bake for 30 to 40 minutes. The quiche is done when the eggs are set but the center still jiggles slightly when shaken. Remove from the oven and let it cool before slicing and serving.
Notes
- Gruyere cheese adds a rich, nutty flavor but you can substitute with Swiss or Emmental if preferred.
- You can use a store-bought pie crust to save time instead of making an Easy Whole Wheat Quiche Crust from scratch.
- To make ahead, prepare the vegetable mixture and blind bake the crust, then assemble and bake just before serving.
- Leftover quiche keeps well refrigerated for up to 3 days and can be reheated in the oven or microwave.
