Go Back

Butternut Squash Goat Cheese and Caramelized Onion Quiche

Butternut squash goat cheese and caramelized onion quiche with a silky egg custard, tender roasted squash cubes, and golden caramelized onion threads. Blind-baked crust and a 40–45 minute bake create a just-set center with a gentle wobble.
Print Recipe Pin Recipe
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: 430
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 pre-made pie crust or homemade shortcrust pastry Use a 9-inch tart or pie pan.
Butternut squash
  • 1.5 cup butternut squash Cube and roast at 425°F until tender.
Caramelized onions
  • 1 onion Thinly slice and caramelize 30 minutes in butter over medium-low heat.
  • 1 tbsp unsalted butter For caramelizing the onions.
Cheese
  • 4 oz goat cheese Crumble.
Custard
  • 4 eggs
  • 1.5 cup heavy cream
  • 0.5 cup whole milk
  • 1 tbsp fresh thyme
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and blind-bake the crust
  1. Preheat the oven to 375°F. Fit the pie crust into a 9-inch tart or pie pan and blind-bake for 12 minutes.
Roast the butternut squash
  1. Roast the cubed butternut squash at 425°F until tender, then set aside to cool slightly. Keep the squash cubes visible in size for even custard coverage.
Caramelize the onions
  1. Caramelize the thinly sliced onion in the unsalted butter over medium-low heat for 30 minutes until golden and sweet. Stir occasionally so the onion threads develop even browning without burning.
Mix the custard
  1. Whisk together the eggs, heavy cream, whole milk, fresh thyme, nutmeg, salt, and black pepper until smooth. Make sure the nutmeg and seasoning are fully dispersed before assembling.
Assemble the quiche
  1. Scatter the caramelized onions and roasted butternut squash over the blind-baked crust. Spread them evenly so each slice gets squash cubes and onion threads.
  2. Crumble the goat cheese evenly over the filling. Aim for small, scattered crumbles so they melt into creamy pockets.
  3. Pour the custard over everything until it fills the tart pan. Tap the pan gently to help the custard settle around the vegetables.
Bake and rest
  1. Bake at 375°F for 40–45 minutes until just set with a slight wobble. Look for a set edge with a center that jiggles like softly gelled custard.
  2. Rest the quiche for 10 minutes before slicing. This short set time helps clean slices and prevents watery filling.

Notes

Pro tip: blind-bake the crust and let the squash and onions cool slightly so the custard doesn’t loosen the base. Refrigerate leftovers covered for up to 3 days; reheat gently at 325°F until warmed through. Freezing is not recommended because custard texture can turn grainy after thawing. For a dairy-light swap, replace heavy cream with half-and-half (custard may be slightly softer).