When the leaves start to fall and the air turns crisp, I find myself craving the comforting warmth of a dish that wraps you up like an old, soft blanket. This crustless butternut squash quiche is an unassuming masterpiece, blending the nutty sweetness of squash with creamy eggs, almost like autumn on a plate. It’s one of those recipes that makes you wonder how something so simple can feel so indulgent—perfect for brunches, lazy dinners, or just when you want a taste of cozy happiness.
Steps
- Press the pie crust into a 9-inch pie pan and chill it in the freezer for 15-20 minutes while preheating the oven to 400°F (205°C). Once firm, line the crust with parchment paper, add pie weights, and bake for 10-12 minutes until the edges are lightly golden. Remove the weights and parchment, then place the crust on a wire rack.
- In a large non-stick pan, heat olive oil over medium-high heat and sauté diced butternut squash for 8-10 minutes until mostly cooked. Add chopped scallion whites and minced garlic, cooking for another 2 minutes until fragrant. Stir in scallion greens, kale, and rosemary, then take the pan off the heat.
- Spread the sautéed veggie mixture evenly over the pre-baked pie crust and sprinkle crumbled goat cheese on top. In a mixing bowl, whisk together eggs, half and half, salt, and pepper, then pour the mixture over the veggies and cheese, gently stirring to distribute evenly.
- Bake the quiche for 45 minutes until the top is golden and a toothpick inserted in the center comes out clean. Let the quiche cool on the wire rack for at least 10 minutes.
- Slice the quiche, serve, and enjoy your delicious creation!
Ingredients
- 1 unbaked 9-inch pie crust
- 1 tablespoon olive oil
- 2 cups butternut squash, diced into 1/2-inch cubes
- 2 scallions, chopped (white and green parts separated)
- 3 cloves garlic, minced
- 1 handful fresh kale, chopped (tough stems removed)
- 1 teaspoon fresh rosemary, minced
- 5 ounces goat cheese, crumbled
- 6 large eggs
- 1 cup half and half
- 1/2 teaspoon fine sea salt
- Freshly cracked black pepper, to taste
FAQ
- Can I use a store-bought pie crust for this quiche?
- Absolutely, a store-bought pie crust can be used if you want to save time, though I personally prefer an all-butter homemade crust for added flavor.
- What can I substitute for goat cheese if I don’t like it?
- If goat cheese isn’t to your liking, you can replace it with crumbled feta, shredded cheddar, gouda, or gruyere.
- How can I make this quiche gluten-free?
- To make the quiche gluten-free, you can use a gluten-free pie crust or simply omit the crust and turn it into a frittata.
- What other vegetables can I use instead of kale?
- Fresh baby spinach works well as a substitute for kale in this recipe.
- Can I add meat to this quiche?
- Yes, cooked bacon or sausage would be a delicious addition to this quiche for extra flavor.
Tips
- When preparing the butternut squash, be sure to dice it into uniform 1/2-inch cubes to ensure even cooking. This will help the squash become perfectly tender when sautéed.
- If you’re not a fan of goat cheese, feel free to substitute it with other cheeses like feta, cheddar, or gouda for a different flavor profile.
- To save time, you can use a store-bought pie crust, but for a more homemade touch, consider making an all-butter pie crust from scratch.
- For a gluten-free alternative, use a gluten-free pie crust or skip the crust entirely and turn this recipe into a frittata.
Equipment
- 9-inch Pie Pan – A specific size pie pan used for the quiche.
- Parchment Paper – Used to line the pie crust during blind baking.
- Pie Weights – These are used to keep the pie crust from puffing up during blind baking. Dried beans can be used as a substitute, but pie weights are often recommended for better results.
- Wire Baking Rack – Used for cooling the quiche after baking.
- Large Non-stick Sauté Pan – For cooking the butternut squash, scallions, and garlic.
