This Butternut Squash Quiche with Goat Cheese and Prosciutto is savory, creamy, and baked in a buttery, flaky crust. Roasted squash adds a subtle sweetness that pairs perfectly with tangy goat cheese and salty ribbons of prosciutto.
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Why You'll Love this Butternut Squash Quiche:
- Sweet & Savory: This roasted vegetable quiche highlights the sweet flavor of butternut squash paired with creamy goat cheese and savory prosciutto.
- Flaky Crust: Made with an all-butter dough for rich, buttery flakiness.
- Versatile Meal: Perfect for brunch, lunch, or a light dinner.
Key Ingredients:
- Butternut Squash – Roasted until tender for a sweet, earthy base.
- Goat Cheese – Tangy and creamy, adds richness and contrast. This goat cheese quiche recipe is perfect for cozy brunches or light dinners.
- Prosciutto – Lightly crisped in the oven for savory depth.
- Eggs + Milk – Classic quiche custard; use whole milk, half & half, or cream.
- All-Butter Pie Crust – Looking for a reliable quiche dough recipe? This all-butter version is easy to make and delivers unbeatable flavor. Homemade and flaky, with rich buttery flavor.
Dietary & Allergy-Friendly Swaps:
- Gluten-Free Quiche Crust: Swap the all-butter crust for a gluten-free pie crust mix or store-bought gluten-free dough to keep this quiche gluten free without losing flavor or flakiness.
- Dairy-Free Option: Replace goat cheese with a dairy-free cheese alternative, and use coconut or oat-based cream instead of dairy cream to make it dairy-free.
- Vegetarian Adaptation: Skip the prosciutto or substitute with sautéed mushrooms to make a vegetarian quiche.
- Lower Fat: Use half-and-half or whole milk instead of heavy cream for a lighter filling without sacrificing creaminess.
Recipe Variations:
- Butternut and Feta Quiche: Swap goat cheese for tangy crumbled feta for a salty, savory flavor profile.
- Mushroom and Goat Cheese Quiche: Swap or add sautéed mushrooms to the filling for extra umami and earthiness.
- Bacon and Goat Cheese Quiche: Prefer bacon over prosciutto? Crisp it up and mix it in for a smoky, classic combo.
How to Make Butternut Squash Quiche:
- Make the crust: Whisk flour, salt, and sugar. Cut in cold butter until crumbly, then add ice water until dough forms. Shape into a disc, wrap, and chill for at least 2 hours.
- Roll & shape: Let dough sit 10 minutes, then roll out and press into a pie pan. Crimp edges, freeze 20 minutes.
- Roast the squash: Toss cubed butternut with oil, salt, and pepper. Roast at 375°F for 20 minutes, flipping halfway.
- Blind bake the crust: Line crust with parchment and weights. Bake 10 minutes, remove weights, dock with a fork, and bake 5 more until golden.
- Prep the filling: Whisk eggs, milk or cream, salt, and pepper. Layer roasted squash, goat cheese, and prosciutto into crust.
- Bake the quiche: Pour egg mixture over the filling. Bake at 375°F for 40–45 minutes until set in the center. Cool 10–20 minutes before slicing.
Tips for Success:
- Keep the butter cold – Cold butter = flaky crust. Don’t skip chilling the dough or freezing before baking.
- Don’t skip blind baking – 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.
Make Ahead & Storage:
- 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. Avoid the microwave if you want to keep the crust crisp.
FAQ's:
Can I use store-bought crust?
Absolutely. A good-quality store-bought pie crust or puff pastry works great, just blind bake before filling.
Does the squash need to be peeled?
Yes. For the best texture, peel your butternut squash before roasting.
Can I freeze this quiche?
Yes! Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the oven.
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 with Goat Cheese and Prosciutto
This Butternut Squash Quiche with Goat Cheese and Prosciutto is the perfect sweet-and-savory bake for your next brunch, lunch, or cozy dinner. Roasted squash adds subtle sweetness, creamy goat cheese brings tang, and crisped prosciutto ties it all together in a flaky, buttery crust.
Ingredients
For the 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 the 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 to ensure clean, perfect slices.
- Storage: Store leftovers covered in the fridge for up to 4 days. Reheat in the oven or air fryer to keep crust crisp.
- 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 dish. 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!