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Butternut Squash and Goat Cheese Quiche with Rosemary

5 from 1 vote
Prep Time 10 minutes
Cook Time 1 hour
Servings 4 people


  • 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


  • 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.