Savory quiche with potato crust, roasted butternut squash, fresh sage, and creamy cheese filling.
# What You Need:
→ Potato Crust
01 - 3 medium Yukon Gold potatoes, peeled and grated
02 - 2 tbsp olive oil
03 - ½ tsp sea salt
04 - ¼ tsp ground black pepper
→ Filling
05 - 2 cups butternut squash, peeled and diced into ½-inch cubes
06 - 1 tbsp olive oil
07 - ½ tsp sea salt
08 - ¼ tsp ground black pepper
09 - 1 small yellow onion, finely chopped
10 - 2 cloves garlic, minced
11 - 1 tbsp fresh sage, finely chopped or 1 tsp dried sage
12 - 4 large eggs
13 - ¾ cup whole milk
14 - ½ cup heavy cream
15 - 1 cup grated Gruyère cheese or sharp cheddar
16 - ¼ cup grated Parmesan cheese
# Directions:
01 - Preheat oven to 400°F. Lightly grease a 9-inch pie dish or tart pan.
02 - Place grated potatoes in a clean kitchen towel and squeeze out excess moisture.
03 - Combine grated potatoes with olive oil, salt, and pepper. Press mixture evenly into the bottom and up the sides of the prepared pan.
04 - Bake the potato crust for 20 minutes until just beginning to brown. Remove from oven and reduce temperature to 375°F.
05 - Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 to 25 minutes until tender and slightly caramelized.
06 - In a skillet over medium heat, sauté onion in a drizzle of olive oil until soft, approximately 5 minutes. Add garlic and sage and cook for an additional minute. Remove from heat.
07 - Whisk eggs, milk, and cream in a large bowl. Stir in Gruyère, Parmesan, the sautéed onion mixture, and roasted squash. Adjust seasoning as needed.
08 - Pour the filling into the pre-baked potato crust.
09 - Bake at 375°F for 30 to 35 minutes until set and lightly golden. Let cool for 10 minutes before slicing.
