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Butternut Squash Goat Cheese And Caramelized Onion Quiche

Butternut squash goat cheese and caramelized onion quiche with a golden egg custard and tender squash cubes. Roasted butternut and sweet, buttery onions are layered into a blind-baked crust for clean slices with a slight wobble.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
rest 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pie crust
  • 1 pre-made pie crust or homemade shortcrust pastry Use a 9-inch tart or pie pan size.
butternut squash
  • 1.5 cup butternut squash Cubed and roasted at 425F until tender.
onion
  • 1 onion Thinly sliced, then caramelized in butter for 30 minutes.
goat cheese
  • 4 oz goat cheese Crumble over the filling.
eggs
  • 4 eggs For the custard base.
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

Method
 

Prepare and par-bake the crust
  1. Preheat the oven to 375F, then fit the pie crust into a 9-inch tart or pie pan and press it into the corners. Blind bake for 12 minutes until the surface looks lightly set and dry.
Caramelize onions
  1. Heat the unsalted butter over medium-low heat and cook the sliced onion for 30 minutes. Stir periodically until the onions are golden and sweet.
Make the custard and assemble
  1. Whisk the eggs, heavy cream, whole milk, fresh thyme, nutmeg, salt, and black pepper until smooth and uniform in color. You should see no streaks of egg.
  2. Scatter the caramelized onions and roasted butternut squash over the blind-baked crust in an even layer. Distribute the cubes so they’re visible across the surface.
  3. Crumble the goat cheese evenly over the filling so it forms small pockets. The top should look speckled with white cheese.
  4. Pour the custard over everything and fill the crust to the rim. Tap the pan gently so the custard settles around the squash and onions.
Bake and rest
  1. Bake at 375F for 40-45 minutes until the quiche is just set with a slight wobble in the center. The edges should look firm while the middle jiggles like custard.
  2. Rest the quiche for 10 minutes before slicing. The filling should thicken slightly so the slices hold together.

Notes

Pro tip: blind-bake the crust fully and keep the custard bake time tight—stop when the center has a gentle wobble for the best sliceable texture. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 325F until warmed through. Freezing is not recommended because the custard can weep when thawed. For a lighter option, use whole milk instead of heavy cream (texture will be slightly less rich).