This butternut squash, kale, rosemary and goat cheese quiche is easy to make and full of the best sweet and savory seasonal ingredients.
This butternut quiche, you guys. ♡
I made it for the first time a few weeks ago as a bit of a clean-out-the-crisper-drawer recipe when cooking brunch for friends. (Along with my fave pumpkin bread, winter fruit salad, and a round of mimosas, yum.) But this quiche ended up being my surprise new favorite of the meal. And it couldn’t be more perfect for autumn!
I happened to have half of a butternut squash leftover in the fridge at the time, so I diced it up and sautéed it with some scallions and garlic to form the base for the quiche filling. Then to that combo, I added in few handfuls of chopped kale and a generous sprinkling of chopped fresh rosemary. I’m also always a big fan of butternut and goat cheese paired together, so I crumbled in a bunch of cheese to give the quiche some of that signature earthy tang. (Or if you’re not a fan of goat cheese, you could easily swap in feta, cheddar or gouda.) And once everything baked up together in a buttery flaky pie crust with creamy eggs, oh my goodness, this quiche was autumn brunch perfection.
We’ve made it again twice since that weekend and our friends and neighbors have given it rave reviews. So I wanted to pop on quickly and share it here with you too, especially while butternut squash is still in season. Clearly, we’re big fans of serving this butternut quiche for weekend brunch, but it would also be a great recipe to bookmark for the holidays ahead too. You’re going to love it!
Butternut Squash Quiche Ingredients:
First, a few notes about the ingredients that you will need to make this butternut squash quiche recipe (amounts are included in the full recipe below)…
Pie Crust: I used my favorite all-butter homemade pie crust recipe for this quiche, but feel free to sub in a store-bought pie crust if you would like to save time.
Scallions: Whose white parts we will chop and sauté in with the squash, then we will stir the chopped green parts later.
Garlic: I like lots of garlic in this quiche, but feel free to use less if you prefer.
Fresh rosemary: I adored the flavor of fresh rosemary mixed in, but you could also use fresh sage or any other herb that sounds good.
Kale: A handful or two of chopped fresh kale, with the tough stems removed.
Goat cheese: Or if you don’t happen to love goat cheese, feel free to sub in crumbled feta, shredded cheddar, gouda, gruyere, or any other cheese that sounds good.
Eggs: Because, quiche. :)
Half and half: Finally, I like to mix the eggs with half and half (half milk, half heavy cream). Or if you would like to make a richer quiche, you can use all heavy cream. Or for a lighter quiche, all whole milk.
Possible Recipe Variations:
This recipe is quite flexible, so please don’t hesitate to play around with ingredients and make this recipe your own! For example, feel free to…
Make it gluten-free: Use a gluten-free pie crust. Or omit the crust altogether and make this more of a frittata.
Add meat: Any sort of cooked bacon or sausage would also be delicious in this quiche.
Use different cheese: Crumbled feta would be a delicious and easy swap here. Or feel free to instead use shredded sharp cheddar, gouda, gruyere, or any other cheese that sounds delicious.
Use different greens: Fresh baby spinach would also work as a stand-in for the fresh kale.
Use different herbs: Fresh sage would be a delicious substitution for the fresh rosemary.
Use different onions: If you don’t happen to have scallions (green onions) on hand, you can sub in 1/2 cup of diced white or yellow onion in place of the scallions.
More Butternut Squash Recipes:
Looking for more butternut squash recipes to try this season? Here are a few of my faves:
2 cups diced butternut squash (diced into 1/2-inch cubes)
2 scallions, chopped with the white and green parts separated
3 cloves garlic, pressed or minced
1 handful chopped fresh kale (tough stems removed)
1 teaspoon minced fresh rosemary
5 ounces crumbled goat cheese
6 large eggs
1 cup half and half*
1/2 teaspoon fine sea salt
a few twists of freshly-cracked black pepper
Partially blind-bake the pie crust. Press the pie crust evenly into a 9-inch pie pan. Transfer the pie crust to the freezer to chill for 15-20 minutes, while your oven heats to 400°F (205°C). Once the crust is chilled and firm, carefully line it with parchment paper. Then fill the crust with pie weights (or dried beans) and bake for 10-12 minutes, until the edges of the crust are lightly golden. Transfer the pie pan to a wire baking rack and carefully remove the parchment paper with the pie weights.
Sauté the veggies. Meanwhile, heat the olive oil in a large non-stick sauté pan over medium-high heat. Add the butternut squash and sauté for 8 to 10 minutes, stirring occasionally, until mostly cooked through. Add the white parts of the chopped scallions and garlic. Sauté for 2 more minutes, stirring constantly, until the garlic is fragrant and the veggies are softened. Stir in the green parts of the scallions, kale and rosemary until combined, then remove the sauté pan from the heat.
Layer the quiche. Arrange the veggie mixture in an even layer in the pre-baked pie crust and sprinkle the crumbled goat cheese evenly on top. In a separate mixing bowl, whisk together the eggs, half and half, salt and pepper until combined, then pour the mixture evenly over the veggies and cheese. Give the quiche filling a brief gentle stir so that some of the veggies and cheese float to the top.
Bake. Then bake the quiche for 45 minutes, or until the top is golden and puffy, and a toothpick inserted in the center comes out clean.
Cool and serve. Transfer the quiche back to the wire rack and let it rest for at least 10 minutes. Then slice, serve and enjoy!
Cream options: I like to use half and half for this recipe (which you international readers can make with 1/2 cup milk, 1/2 cup heavy cream). Or if you prefer a richer quiche, you can use all heavy cream. Or for a lighter quiche, all whole milk.
Topping: I also sprinkled some microgreens on top of my quiche before serving, but they are completely optional. :)
What do you suggest for a milk substitute to make it low lactose?
Could this be made without a crust?
Duh. Just read above and you have the info for crust free. . . I tend to jump to the recipe.
Yes! As directions state, quiche can be made without crust. Always read directions in any recipe first, before beginning to start the baking or cooking process.
What happens if I don’t use a crust? I never eat it anyway. Can I just put all the quiche stuff in a non-stick pie pan?
Oh my gosh, this quiche looks mouth-watering, I just wanna eat it right now! I’m going to make this recipe for tonights dinner, love all your recipes Ali. Keep them going
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This was easy and a bit different from my usual spinach quiche. I didn’t have any fresh herbs, wish I did, so went heavy on the dried seasoning. Will make again! Thank you.
Oh my god Ali. I am a total kale HATER but your email hit my inbox at the perfect time as I got stuck with a huge bag of kale that needed to be used up and I think you just made me a kale convert! This is DELICIOUS! I made it as a frittata, added cranberries, and used brie cheese (what I had on hand!) and I will be making this again and again and again. I can’t believe I’m actually planning on buy kale on PURPOSE! Thank you!
I really love the cutting board as part of the photograph – adds a lot of warmth to the picture!
In case it helps anyone, I used soy milk and just made it more of a frittata, and everything seemed to work out fine. I also cheated and used some frozen cubed squash, which yes was easier but I’m sure was much blander, so I’d definitely consider going with fresh next time.
Delicious! We will definitely be making again soon! I used a 9 inch deep dish pre-made crust and pricked it with a fork, instead of using the pie weights and that part worked out fine. However, between the filling and the egg custard, it was too much for the pie crust and spilled over the sides. We just put it on a baking sheet lined with foil and let some spill over, it still turned out fine!
This was FANTASTIC! My additions/substitutions to an already amazing quiche: sausage, spinach and kale, onion, fresh sage, nutmeg. And I made it crustless?? OMG, SOO GOOD. Thank you Ali for sharing!
Hello! First of all, thank you for post on how to (safely!) cut a butternut squash!! Secondly, this turned out amazing! I did the frittata version, and wow!! It’s delicious!! I’ve also followed your recommendation on freezing the other half of the squash. Thank you for this recipe; I’m adding it to my fall faves.
Delicious! Didn’t have 5 ounces of goat cheese so also used mozzarella. Perfect brunch!
We made this tonight for dinner and it was wonderful!!!
I made a whole wheat crust (which was wonderful with the quiche!), and 2% milk because it was all we had – turned out great! Thanks; we’ll definitely make again. :D
Mine is in the oven now! What’s in the frig:
Butternut squash, cheddar cheese, Substituted cashew milk and cream cheese equally for the half and half. Used a small white onion and small shallot for onion. No kale in house, so spiced it up a bit with red curry paste. Substituted flour tortillas for crust, made to much batter, so pulled out a cup of the mixture and a bit of cheddar cheese over wheat bread in a small round dish! smells great, looks great!
My second time making it and I make two pies, one to eat now, one to freeze for later. It is fabulous!
This was very good and easy to make… I have made it now two days in a row! I’m going to try to make this again, but into muffin tins for mini quiches on the go.
Love this recipe. I just wish there was nutrition information because I make this at least 2-3 times a month, we just love it. Could you provide some info on nutrition? Thanks.
Wonder if you can put the nutrition information such as calories etc. I would like to know what I’m looking at with this health wise. Thanks!