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
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