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Roasted Butternut Squash & Spinach Quiche

Author: Posie Harwood

Roasted Butternut Squash & Spinach Quiche Recipe

We've taken our favorite fall flavors and folded them into a quiche filling. Roasting the butternut squash ahead of time elevates its earthy flavor, and balsamic vinegar adds sweet, acidic flavor. This quiche is beautiful and tasty: the perfect combination!

At a glance

Prep
Bake
Total
Yield
one 9" quiche
Nutrition information

Ingredients

Choose your measure:

Crust

Filling

  • 1 medium-large yellow onion, peeled
  • 2 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 1/2 cups butternut squash, cut into very small cubes
  • 1 cup whole milk
  • 5 large eggs
  • 1 tablespoon fresh rosemary, chopped; or 1 teaspoon dried rosemary
  • 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup grated Cabot Garlic & Herb Cheddar
  • 1 packed cup fresh baby spinach, chopped

Instructions

  1. Preheat the oven to 375°F.
  2. Roll the prepared crust into a 12" circle (to fit a 9" pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
  3. To make the filling: Quarter the onion, and slice thinly. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until caramelized and deep golden brown. This will take about 20 minutes. Right before the onion finishes cooking, add the balsamic vinegar to the pan and cook for a few more minutes. 
  4. While the onion is caramelizing, spread the cubed butternut squash on a parchment-lined baking sheet and toss it with the remaining olive oil, along with a couple of good dashes of salt and pepper. Roast the squash until it starts to brown and soften; this should take about the same amount of time as the onions.
  5. In a large bowl, whisk together the milk and eggs. Add the rosemary, thyme, salt, and pepper. Add the caramelized onions, roasted squash, grated cheese, and baby spinach. Pour the mixture into the pie crust. Don't overfill! If you find you have too much filling, just leave a little out, baking it alongside the pie in a custard cup, if desired.
  6. Bake the quiche for about 40 to 45 minutes. The edges should be golden brown and the center should feel just set. 
  7. Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers.
  8. Yield: one 9" quiche.

Nutrition Information

  • Serving Size 1/10th (162g)
  • Servings Per Batch 10
Amount Per Serving:
  • Calories 340
  • Calories from Fat 210
  • Total Fat 24g
  • Saturated Fat 10g
  • Trans Fat 0g
  • Cholesterol 125mg
  • Sodium 390mg
  • Total Carbohydrate 24g
  • Dietary Fiber 2g
  • Sugars 3g
  • Protein 10g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.