Deep Dish Butternut Squash Quiche with Caramelized Red Onion

“Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.”
George Eliot

Autumn cooking is my favorite.  I love the spices and all the squashes and pumpkins.  Butternut squash appears frequently and I never tire of it.  Serving it in a quiche certainly was a first and it truly worked spiced with nutmeg and paired with caramelized red onions and gruyère cheese.  Roasting the squash first brings out its nuttiness and gives it the right texture to hold up in the quiche.


Deep Dish Butternut Squash Quiche with Caramelized Red Onion

1-9″ pie crust of your choice

1/2 of a red onion, thinly sliced

4 c cubed butternut squash( about half a squash)

2 T olive oil

1 t nutmeg, divided

fresh ground pepper

5 large eggs

1 c light cream

1 T brown spicy mustard or Dijon

1/2 t salt

1/4 t pepper

6 oz grated gruyère cheese

2 T chopped fresh herbs

Preheat oven to 400F. Toss the squash in the olive oil.   On a lined baking sheet, spread the squash, season with 1/2 t of the nutmeg and several turns of the pepper mill. Top with the onions and roast on the bottom rack for about 20 minutes, stirring a few times to prevent burning.  You want the squash to be cooked but still firm enough to hold its shape.  Cool to room temperature.  Reduce oven temperature to 375F.

Meanwhile, in  a 9″ springform pan, fit your crust, ensuring it goes up the sides at least 2 inches.  Whisk together the eggs, cream, mustard, rest of the nutmeg and salt and pepper.

Spread the squash and onions on the bottom of your orepared crust.  Top with the gruyère.  Pour the cream-eggs mixture.  Top with the herbs.  Bake at 375F for 40 minutes.  Let stand for 15 minutes before removing the sides of the pan.  


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34 thoughts on “Deep Dish Butternut Squash Quiche with Caramelized Red Onion

  1. I like the height of that quiche, I have to try quiche in my springform pan and have a go at this. It kind of looks like a deep dish pizza which gives it a dramatic look. Also love that you’ve used squash. Any particular pastry that you’ve used here?

    • Teresa at Food on Fifth turned me on to quiche making in a springform and what is amazing, it never collapses in volume! I use her basic eggs and cream ratio and change up the flavors and it is foolproof. Her original recipe was a homage to Elizabeth and white asparagus. I have made the white asparagus one then another with green asparagus and shallots now this one. I had 30 people over last week so this is Trader Joe pastry for ease and its more generous size and ability to be rolled out. Foolproof too!

      Sent from my iPad


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