Roasted Butternut Squash, Goat Cheese, and Prosciutto Quiche with All-Butter Crust

Have you experienced the joy that is roasted butternut squash? If not, now is the time!

Imagine a cross between pumpkin and sweet potato. The soft, wonderful texture of pumpkin and the delicate sweetness of a sweet potato.

The squash really shines in this Roasted Butternut Squash, Goat Cheese, and Prosciutto Quiche, with a subtle richness from the goat cheese, prosciutto, and a flaky all-butter crust.

• Servings– 6
• Total Time– 4 hours with crust or 90 minutes without

Butternut Squash Crust Ingredients:

For crust-

• Flour- all purpose.
• Butter– an all-butter crust calls for a lot of butter.
• Salt
• Sugar
• Ice Water- make sure the water is very cold. This helps to keep the fat (butter) from melting. If the fat melts before it makes it into the oven, the crust won’t be flaky.

For Filling:

• Butternut Squash– cubed and roasted.
• Crumbled Goat Cheese– to add a rich contrast to the delicate, sweet squash.
• Prosciutto– to add a salty element.
• Eggs
• Cream– either whole milk or half & half.
• Olive Oil
• Salt & Pepper

How to Make Butternut Squash Quiche:

• Make Crust–
  • whisk together flour, salt, and sugar. Cut butter into pads and add to dry ingredients. Using a pastry cutter or food processor blend butter and dry ingredients. Add ice water to mixture and fold until a dough forms. If mixture is too dry, add more water 1 tsp at a time.
  • Form dough into a disc, wrap in plastic wrap, and refrigerate for 2 hours. Once chilled, let dough sit out for 10 minutes, then use a rolling pin to roll out dough on a lightly floured surface.
  • Press dough into a pie pan and crimp/decorate edges. (Be careful not to let the dough sit out too long or be over worked. You want the butter in the crust to not melt until it reaches the oven for a flaky crust.) Once crimped, pop crust into the freezer for 20 minutes.

• Roast Squash– While pie dough is chilling, roast squash. Heat oven to 375F. Toss cubed squash with oil, salt, and pepper. Roast on a baking sheet for 30-35 minutes, tossing halfway, until tender.

• Blind Bake Crust– line chilled pie dough with parchment paper and fill with dried beans or pie weights. Bake at 375F for 10 minutes. Remove crust from oven, remove beans/weights and paper. Poke a few holes in the bottom of crust with fork and bake 5 more minutes. This is called docking and it helps to keep the bottom of the crust from puffing up.

• Make Filling and Bake- whisk together eggs and milk. Sprinkle in a bit of salt and pepper. Fill pie crust with roasted squash, goat cheese, and shredded prosciutto slices. Pour in egg mixture and bake at 375 for 40-45 minutes until a toothpick comes out clean. Allow to cool 10-20 minutes before digging in.

More Breakfast & Brunch Recipes You Will Love:

• Bacon, Bleu Cheese, and Potato Tart
• Cajun Shrimp & White Cheddar Cheese Grits
• Honey Whipped Goat Cheese on Butter-Fried Toast
• Croque Madame
• Leaky Cauldron Inspired Egg, Leek, and Mushroom Breakfast Pasty

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Roasted Butternut Squash, Goat Cheese, and Prosciutto Quiche with All-Butter Crust

Roasted Butternut Squash, Goat Cheese, and Prosciutto Quiche with All-Butter Crust: delicate sweet squash, rich goat cheese, and flaky crust.

5 from 1 vote

Print Recipe Pin Recipe

Total Time 4 hours hrs

Course Breakfast

Servings 6

Equipment

• Mixing Bowl
• Whisk
• Pastry Cutter or Food Processor
• Rolling Pin
• Plastic Wrap
• Parchment Paper
• Pie Weights or Dried Beans
• Pie Pan
• Baking Sheet

Ingredients

  

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For Crust-

• 2 cups flour
• 1/4 tsp salt
• 1 tsp sugar
• 2 sticks butter
• 6 tbsp ICE water

For Filling-

• 4 cups cubed butternut squash
• Olive oil
• Salt & pepper
• 1/3 cup crumbled goat cheese
• 6 slices prosciutto
• 5 eggs
• 1 cup whole milk or half/half

Instructions

 

• Make Crust– whisk together flour, salt, and sugar. Cut butter into pads and add to dry ingredients. Using a pastry cutter or food processor blend butter and dry ingredients. Add ice water to mixture and fold until a dough forms. If mixture is too dry, add more water 1 tsp at a time. Form dough into a disc, wrap in plastic wrap, and refrigerate for 2 hours. Once chilled, let dough sit out for 10 minutes, then use a rolling pin to roll out dough on a lightly floured surface. Press dough into a pie pan and crimp/decorate edges. (Be careful not to let the dough sit out too long or be over worked. You want the butter in the crust to not melt until it reaches the oven for a flaky crust.) Once crimped, pop crust into the freezer for 20 minutes.
• Roast Squash- While pie dough is chilling, roast squash. Heat oven to 375F. Toss cubed squash with oil, salt, and pepper. Roast on a baking sheet for 30-35 minutes, tossing halfway, until tender.
• Blind Bake Crust- line chilled pie dough with parchment paper and fill with dried beans or pie weights. Bake at 375F for 10 minutes. Remove crust from oven, remove beans/weights and paper. Poke a few holes in the bottom of crust with fork and bake 5 more minutes. This is called docking and it helps to keep the bottom of the crust from puffing up.
• Make Filling and Bake- whisk together eggs and milk. Sprinkle in a bit of salt and pepper. Fill pie crust with roasted squash, goat cheese, and shredded prosciutto slices. Pour in egg mixture and bake at 375 for 40-45 minutes until a toothpick comes out clean. Allow to cool 10-20 minutes before digging in

Keyword all butter crust, brunch, butternut squash, flaky crust, goat cheese, pie crust, prosciutto, quiche

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