This Butternut Squash & Sage Quiche is a wonderful mix of creamy, tender butternut squash and fragrant sage all wrapped up in a buttery, flaky crust. It’s perfect for when you want something comforting but still light enough for any time of day. The soft squash and the earthy taste of sage make this quiche really special and different from the usual.
I love making this quiche when I have a little extra time on the weekend because the smell of roasting squash and sage fills the kitchen with the coziest vibes. One of my favorite things to do is to add a sprinkle of cheese on top before baking—it gives it that golden, bubbly finish that makes everyone’s mouth water. It’s a simple trick, but it really takes the quiche to the next level.
Serving this quiche warm with a fresh green salad or some roasted veggies makes for a perfect light lunch or a fancy breakfast. I often bring it to brunches because it’s a crowd-pleaser and a nice change from the usual egg dishes. Plus, leftovers heat up beautifully for an easy dinner the next day, which I always appreciate when life gets busy.
Key Ingredients & Substitutions
Butternut Squash: Roasted cubes add natural sweetness and soft texture. If you don’t have butternut squash, try sweet potato or pumpkin as a tasty substitute.
Sage: Fresh sage brings an earthy, slightly peppery flavor that pairs beautifully with the squash. If fresh isn’t available, dried sage works but use less since it’s more concentrated.
Ricotta & Parmesan Cheese: Ricotta gives creaminess, while Parmesan adds a nutty bite. You can swap ricotta with cottage cheese or cream cheese for a different texture, and Pecorino Romano works instead of Parmesan.
Eggs & Cream: The eggs and cream make the quiche filling rich and silky. For a lighter version, you can use half-and-half or whole milk, but it may be less creamy.
Pie Crust: A buttery, flaky crust is ideal here. Store-bought crust is a good shortcut, but homemade crust adds fresh flavor and texture if you have time.
How Do I Get a Crispy, Non-Soggy Pie Crust?
Blind baking the crust is key to a crisp base that avoids sogginess from the wet filling. Here’s what I do:
- Roll out the dough and press it into the pan firmly, trimming excess edges.
- Prick the bottom with a fork to allow steam to escape.
- Cover with parchment paper and fill with pie weights or dried beans (prevents puffing).
- Bake first at 350°F for about 12 minutes.
- Remove weights and parchment, then bake 5 more minutes until golden.
This process sets the crust so it stays flaky and sturdy once the filling is added.
Equipment You’ll Need
- 9-inch tart pan with removable bottom – makes it easy to release the quiche without breaking the crust.
- Baking sheet – perfect for roasting the butternut squash evenly and caramelizing it.
- Medium skillet – you’ll sauté onions, garlic, and sage here to boost the flavor.
- Mixing bowl – large enough to whisk together eggs, cream, and cheese smoothly.
- Whisk – helps blend the custard filling until it’s silky and lump-free.
- Measuring cups and spoons – for accurate ingredient amounts to get the right flavor balance.
Flavor Variations & Add-Ins
- Add cooked and crumbled sausage for a hearty, meaty version that pairs well with sage.
- Swap ricotta for goat cheese for a tangier, creamier texture and a bold flavor twist.
- Include chopped kale or spinach for extra greens and a fresh color contrast.
- Mix in some toasted walnuts for a satisfying crunch and nutty contrast to the smooth filling.
Butternut Squash & Sage Quiche
Ingredients You’ll Need:
For the Pie Crust:
- 1 9-inch pie crust (store-bought or homemade)
For the Filling:
- 2 cups butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh sage leaves, chopped (plus extra whole leaves for garnish)
- 3 large eggs
- 1 cup heavy cream
- ½ cup milk
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Optional: pinch of nutmeg
How Much Time Will You Need?
This recipe will take about 50 minutes in total. It includes 10-15 minutes of preparation time, 20-25 minutes to roast the squash, and 35-40 minutes to bake the quiche. Some steps overlap, so you’ll be able to work efficiently!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
Preheat your oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized. Let it cool.
2. Prepare and Blind Bake the Crust:
Lower the oven temperature to 350°F (175°C). Roll out your pie crust into a tart pan, pressing it firmly into the edges and trimming off any extra. Prick the bottom a few times with a fork. Cover the crust with parchment paper and fill it with pie weights or dried beans. Bake this for 12 minutes. Remove the weights and paper, then bake for 5 more minutes until the crust turns light golden. Remove from oven.
3. Cook the Onion, Garlic, and Sage:
In a skillet over medium heat, sauté the chopped onion and garlic until translucent and fragrant, about 3-4 minutes. Add the chopped sage leaves and cook for another minute. Take the skillet off the heat.
4. Mix the Filling:
In a large bowl, whisk together the eggs, heavy cream, milk, ricotta cheese, Parmesan cheese, salt, pepper, and a pinch of nutmeg (if you like). Fold in the roasted butternut squash and the sautéed onion and sage mixture.
5. Assemble and Bake:
Pour the filling into your pre-baked pie crust. Arrange a few whole sage leaves on top for decoration. Bake in the oven at 350°F (175°C) for 35-40 minutes, or until the quiche is fully set and golden on top.
6. Cool and Serve:
Let the quiche cool a little before slicing. Serve it warm or at room temperature. It’s delicious either way!
Can I Use Frozen Butternut Squash Instead of Fresh?
Yes! Just make sure to thaw it completely and pat it dry to remove excess moisture before roasting. This helps prevent the quiche from becoming soggy.
Can I Make This Quiche Ahead of Time?
Absolutely! You can bake the quiche and then refrigerate it for up to 2 days. Reheat gently in the oven at 325°F until warmed through for the best texture.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta, cottage cheese or cream cheese make great alternatives. Just blend cottage cheese to smooth it out before mixing in.
How Do I Keep the Pie Crust from Getting Soggy?
Blind baking the crust before adding the filling is key. Using parchment paper and pie weights helps the crust stay crisp and flaky while baking.
