Save A comforting, savory quiche featuring a crisp potato crust, creamy roasted butternut squash, and aromatic sage, perfect for brunch or a light dinner.
This quiche quickly became a weekend favorite in my household, easy to prepare yet impressively flavorful.
Ingredients
- Potato Crust: 3 medium Yukon Gold potatoes peeled and grated, 2 tbsp olive oil, ½ tsp sea salt, ¼ tsp ground black pepper
- Filling: 2 cups butternut squash peeled and diced (½-inch cubes), 1 tbsp olive oil, ½ tsp sea salt, ¼ tsp ground black pepper, 1 small yellow onion finely chopped, 2 cloves garlic minced, 1 tbsp fresh sage finely chopped (or 1 tsp dried sage), 4 large eggs, ¾ cup whole milk, ½ cup heavy cream, 1 cup grated Gruyère cheese (or sharp cheddar), ¼ cup grated Parmesan cheese
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or tart pan.
- Prepare Potatoes:
- Place grated potatoes in a clean kitchen towel squeeze out excess moisture.
- Make Crust:
- In a bowl combine potatoes with olive oil salt and pepper. Press mixture evenly into the bottom and up the sides of the prepared pan to form a crust.
- Bake Crust:
- Bake potato crust for 20 minutes until just starting to brown. Remove from oven and set aside. Reduce oven temperature to 375°F (190°C).
- Roast Squash:
- Toss diced butternut squash with 1 tbsp olive oil ½ tsp salt and ¼ tsp pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and lightly caramelized.
- Sauté Aromatics:
- In a skillet over medium heat sauté onion in a drizzle of olive oil until soft about 5 minutes. Add garlic and sage cook 1 minute more. Remove from heat.
- Mix Filling:
- In a large bowl whisk eggs milk and cream. Stir in Gruyère Parmesan sautéed onion mixture and roasted squash. Adjust seasoning if needed.
- Assemble:
- Pour filling into pre-baked potato crust.
- Bake:
- Bake at 375°F (190°C) for 30–35 minutes until set and lightly golden. Let cool 10 minutes before slicing.
Save This recipe brings out cozy family brunch moments especially during chilly weekends.
Serving Suggestions
Pairs well with a crisp green salad and a light white wine such as Sauvignon Blanc for a refreshing meal.
Storage Tips
Store leftover quiche covered in the refrigerator for up to 3 days and reheat gently in the oven.
Variations
Gruyère or cheddar both work well for the cheese feel free to mix for different flavor profiles.
Save This cozy quiche is sure to impress with its layers of texture and warmth across every bite.
Recipe FAQs
- → What type of potatoes are best for the crust?
Yukon Gold potatoes are ideal due to their creamy texture and natural sweetness, which crisp up nicely when grated and baked.
- → Can I substitute the cheese in the filling?
Yes, Gruyère can be replaced with sharp cheddar or a blend of both for similar flavor and meltability.
- → How do I ensure the crust is crispy?
Squeezing out excess moisture from the grated potatoes before pressing them into the pan helps achieve a crisp crust after baking.
- → What’s the best way to roast the butternut squash?
Toss the diced squash with olive oil, salt, and pepper, then roast at 375°F until tender and lightly caramelized for enhanced sweetness.
- → Is this dish suitable for gluten-free diets?
Yes, the crust uses potatoes instead of flour, making it naturally gluten-free. Always confirm cheese and cream labels if sensitive.