This Butternut Squash Quiche is the perfect blend of elegant and decedent. Made with creamy goat cheese, salty prosciutto, and sweet butternut squash all baked in a flaky all-butter crust. This one is always a hit when we have friends over for Sunday brunch, and I'm sure you'll love it just as much as we do!
Why You'll Love this Butternut Squash Quiche:
- Sweet & Savory: This quiche is filled to the brim with sweet butternut squash, creamy goat cheese, and salty prosciutto. A perfectly balanced blend of flavors and textures.
- That Flaky Crust, Ya'll: This is the crust that I make when I want to impress our guests. Made with an all-butter dough for rich, buttery flakiness. It takes a little time, but is so so worth it!
Jump to:
Key Ingredients:
- Butternut Squash: If you've never had butternut squash I highly recommend giving it a try! When roasted it's sweet and tender and goes so well with savory elements.
- Pro Ingredient Tip: For a simple easy dinner, cut a butternut squash in half, scoop out the seeds, roast the halves whole, flesh side down, and slather them in butter! It makes a perfect side to grilled chicken or steak without much prep.
- Goat Cheese: Tangy and rich, adds creaminess and contrast.
- Prosciutto: Salty, savory, thin slices of Italian dry-cured ham.
- Eggs + Milk: To form the classic quiche custard. Use whole milk, half & half, or cream.
- All-Butter Pie Crust: Looking for a never fail quiche or pie dough recipe? This is it! This all-butter version is easy to make and has an unbeatable flaky texture and buttery flavor.
Dietary Swaps:
- Gluten-Free: Swap the all-butter crust for a gluten-free pie crust mix or gluten-free pre-made dough. Double check all labels.
- Vegetarian: Omit the prosciutto or substitute with sauteed veggies such as thinly sliced sauteed baby bella mushrooms.
Recipe Variations:
- Swap Goat Cheese for Feta: Butternut Squash and feta go great together!
- Add Mushrooms: Add sautéed mushrooms to the filling for extra umami and earthiness.
- Prefer bacon over prosciutto? Crisp it up and mix it in for a more classic combo.
How to Make Butternut Squash Quiche:
- Make the Crust: Whisk dry ingredients, cut in butter, and add ice water until dough forms. Shape into a disc, wrap, and chill 2+ hours.
- Roll & Shape: Let sit 10 minutes, then roll out and press into pan. Crimp edges and freeze for 20 minutes.
- Roast the Squash: Toss with oil, salt, and pepper. Roast at 375°F for 20 minutes, flipping halfway.
- Blind Bake: Line with parchment and weights. Bake 10 minutes, remove weights, dock, and bake 5 more until golden.
- Prep the Filling: Whisk eggs, milk or cream, salt, and pepper. Layer squash, goat cheese, and prosciutto in crust.
- Bake the Quiche: Pour in egg mixture and bake at 375°F for 40-45 minutes until set. Cool 10-20 minutes before slicing.
Tips & Notes:
- Cold butter = flaky crust. Don't skip chilling the dough or freezing before baking.
- Why Blind Bake? It keeps the bottom crust from going soggy once the filling's added.
- Cool Before Slicing! Letting it rest helps everything set so you get clean slices, not scrambled eggs.
Storage & Reheating:
- Make Ahead: You can prep the crust and roast the squash up to 2 days in advance. Store both in the fridge until ready to use.
- Storage: Leftover quiche keeps well! Store covered in the fridge for up to 4 days.
- To Reheat: Warm slices in a 300ºF oven or air fryer until heated through. You can microwave them as well, but it might make the crust a little soggy.
FAQs:
Can I use store-bought crust?
For sure! A good-quality store-bought pie crust or puff pastry works great (and saves a ton of time!), just blind bake before filling.
Does the butternut squash need to be peeled?
Yes, butternut squash skin does not taste great, so peel before roasting.
Can I freeze this butternut squash quiche?
Yes! Let the quiche cool completely, wrap tightly in a freezer safe plastic wrap, and freeze for up to 2 months. Thaw quiche in the fridge before reheating.
More Brunch Recipes You Will Love:
- Bacon, Blue Cheese, & Potato Puff Pastry Tart with Spicy Honey
- Classic French Croque Madame Sandwich with Parmesan Béchamel
- Cheesy Mushroom Toast with Garlic & Thyme
- Pulled Pork Cuban Eggs Benedict with Mustard Cream Sauce
Recipe
Butternut Squash Quiche
This Butternut Squash Quiche with Goat Cheese and Prosciutto is the perfect sweet-and-savory bake for your next at-home brunch. Roasted squash adds subtle sweetness, creamy goat cheese brings tang, and savory prosciutto ties it all together in a flaky, buttery crust.
Ingredients
For All-Butter Crust:
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup 1 stick unsalted butter cold and cubed
- 3 -5 tablespoon ice water
For Filling:
- 1 cup cubed butternut squash ½-inch pieces
- 1 teaspoon olive oil
- Salt & pepper to taste
- 4 oz goat cheese crumbled
- 3 slices prosciutto torn or chopped
- 4 large eggs
- 1 cup whole milk half & half or cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Make the Crust: In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Stir in ice water 1 tablespoon at a time until dough forms. Shape into a disc, wrap in plastic, and refrigerate for at least 2 hours.
- Roll & Shape: Let dough sit at room temp for 10 minutes. Roll out on a floured surface and press into a 9-inch pie pan. Crimp edges and freeze for 20 minutes.
- Roast the Squash: Preheat oven to 375°F. Toss squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes (until beginning to soften), flipping halfway through. Let cool.
- Blind Bake the Crust: Line crust with parchment and fill with pie weights or dried beans. Bake at 375°F for 10 minutes. Remove weights, prick the base with a fork, and bake 5 more minutes until lightly golden.
- Assemble the Filling: In a medium bowl, whisk together eggs, milk (or cream), salt, and pepper. Layer roasted squash, goat cheese, and prosciutto in the baked crust.
- Bake the Quiche: Pour egg mixture over the filling. Bake at 375°F for 40-45 minutes, or until the center is just set. Cool for 10-20 minutes before slicing and serving.
Notes
- Tips for Success: Keep the butter cold for a flaky crust, and don't skip blind baking to avoid soggy bottom.
- Allow to Cool: Let the quiche cool completely before slicing.
- Storage: Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or air fryer.
- To Make Gluten-Free: Swap the all-butter crust for your favorite gluten-free pie crust or dough (store-bought or homemade).
- Nutritional Information is an estimate only and will vary based upon specific ingredients and amounts used.
Nutrition
Calories: 495kcalCarbohydrates: 46.8gProtein: 11.1gFat: 33.1gSaturated Fat: 16.7gCholesterol: 76mgSodium: 83.5mgSugar: 7.6g
Tried this recipe?Let me know how it was!
Tried This Butternut Squash Quiche recipe? I'd love to hear how it turned out! Please leave a star rating and review in the recipe card below.⭐ Your feedback helps others discover this ultra-flavorful brunch recipe. Enjoy, and happy cooking! Follow me on Instagram and Pinterest for more delicious recipes, travel inspiration, and behind-the-scenes content.
Ryon Fowler says
This is my go to quiche when I know I need to feed a few people, and the combination of flavors are perfect together
Must Love Garlic says
Thank you so much, Ryon!