Butternut Squash Quiche with Rosemary

Butternut Squash and Goat Cheese Quiche with Rosemary

An easy quiche that uses seasonal vegetables and flavors for a nourishing meal. Butternut Squash...

An easy quiche that uses seasonal vegetables and flavors for a nourishing meal.

Butternut Squash and Goat Cheese Quiche with Rosemary

This past Thanksgiving, I wanted a lunch that was light, satisfying, and seasonal before our big turkey feast. I was going to go with a salad, but I didn’t feel like doing all the chopping and finding one salad to feed many mouths with different tastebuds is difficult.

Butternut Squash Quiche with Rosemary

That’s when I decided on a quiche! Nothing fancy here, just a seasonal veggie, eggs, cheese, and some fresh herbs. Oh, and premade crusts for the win! We’re not trying to be heroes here, we just want to get something nourishing on the table that is also delicious.

When you’re searching for a premade crust, try to be mindful of the ingredients but don’t drive yourself crazy – each bite has minimal crust and the real star here is the egg, goat cheese, butternut squash, and rosemary filling!

Butternut Squash Quiche with Rosemary

A few ways you can change this up would be to:

  • add a meat (like a crumbled sausage would be great here)
  • a different cheese (cheddar of feta!)
  • change the vegetable (broccoli, sweet potatoes, or asparagus!)

I hope you try this quiche out this winter and make it your own, as always.

Butternut Squash Quiche with Rosemary

Butternut Squash and Goat Cheese Quiche with Rosemary

5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr
Servings 4 people

Ingredients

  • 1 frozen pie crust
  • 10 oz cubed butternut squash 
  • extra virgin olive oil to drizzle
  • 1/4 teaspoon garlic powder
  • salt and pepper
  • 7 large eggs
  • 1/3 cup crumbled goat cheese
  • 3 teaspoons fresh rosemary leaves

Instructions

  • Take the frozen pie crust out of the freezer and set aside to defrost.
  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the squash. Drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to coat. Roast in the oven for 35 to 40 minutes or until squash is fork tender.
  • While the squash is roasting, whisk the eggs and set aside in the refrigerator. 
  • Once the squash is finished roasting, spread it out in the bottom of the crust. Top with the goat cheese and rosemary and pour over the eggs. Bake for 30 minutes or until eggs are firm. Cut into 4 slices and serve.

with love, Ali

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comments

  • Do you still sell your original spiralizer?
    • Unfortunately, we do not! We appreciate you asking.
  • If you wanted to add milk/dairy to lighten it up, how much would you use? Also, if you wanted to use a non-baked crust, would you blind bake it first?
    • Hi Sarah! Thank you for your questions. Ali had this to say: I would lower the eggs by 1-2 and use 1/2 cup of milk, but I've never tested it that way, so I can't exactly say!
  • This quiche was amazing! I made it the weekend of Christmas, and it was great to have on hand for breakfast.
    • Yay, Erica! So glad you tried this one & enjoyed it. That's a perfect recipe to make for the Holidays.