This Butternut Squash and Goat Cheese Quiche is a fall staple in our house! It’s oh so creamy, has lots of fresh sage, and is easy to make. For all your butternut squash lovers out there, it’s a home run. (P.S. If you love squash as much as we do, be sure to try these Butternut Squash Lasagna Roll Ups asap!!)
What is quiche?
Quiche is essentially whisked eggs and dairy (milk, heavy cream, whatever you like!) baked until just set in the center.
You can add as many toppings as you like — and I often do! — but the magic of this quiche recipe is in the marriage of fall flavors. Squash, fresh sage that’s been quickly fried in melted butter, goat cheese, and crispy bacon. Whether you’re here for the squash or here for the cheese, this goat cheese quiche is delicious! One of my favorite things about veggie quiche? It’s great for breakfast, lunch, or dinner!
Frittata vs quiche — what’s the difference?
Frittata vs quiche
A frittata and quiche are not the same thing! First, a frittata has a larger ratio of eggs to dairy than a quiche does. But second, the eggs in a frittata are added to a warm skillet or pan and begin cooking on a stove top. Once the sides begin to set, the skillet is transferred to a preheated oven where the eggs finish cooking.
By contrast, a quiche cooks entirely in an oven. It also frequently has a larger ratio of dairy to eggs, making it much more luxurious to eat and custard-like.
If you’d rather try a frittata, be sure to check out these simple, flavorful recipes: Herby Spinach Frittata, Asparagus Frittata, and Zucchini Frittata!
Ingredient Notes
- eggs
- heavy cream
- milk
- butternut squash (spiralized, but you could use a mandoline to thinly slice or cut into small cubes instead!)
- garlic
- goat cheese
- butter, unsalted
- fresh sage
- kosher salt
- black pepper
- canola or vegetable oil
While not necessary, I adore serving this butternut squash and goat cheese quiche with arugula microgreens. The slightly bitter flavor plays off the sweetness in the goat cheese SO well.
Looking to make this a vegetarian quiche? You could absolutely omit the bacon, et voila! You’ve got yourself one heck of a veggie quiche! What sets this quiche recipe apart isn’t the bacon — it’s the spiralized butternut squash and goat cheese (texture? YEP. flavor? YEP.). Keep those in and you’re golden! This is the spiralizer we use and love.
How to make quiche
Quiche recipes often include a killer pie crust as the base. While I do love pie crust, I also really appreciate a crustless quiche. Plus, it cuts down on the prep time! A win all around! If you’d like to add pie dough, consider this flaky, buttery deep dish French pastry (then simply double the filling! 🙌🏻).
First, you’ll need to crisp up a bit of bacon. You can leave this out, but I promise you the salty, crunchy factor is a big plus. Feel free to substitute turkey bacon instead of traditional pork bacon. Both work great!
Next, whisk together eggs, heavy cream, milk, salt, and pepper. In a large skillet, cook the spiralized butternut squash until tender, about 7-10 minutes. Why spiralize the squash? Honestly, it cooks quicker than if you cube it, but also I LOVE the way the quiche comes out layered! It’s texturally perfect, sort of mimicking the layers in a lasagna, which are just the best! If you don’t have a spiralizer, look for pre-spiralized veggies at your local grocery store or use a madoline to thinly slice into rounds!
While the squash is cooking, melt some butter in a small skillet. Add freshly chopped sage, then turn the heat off and let cook for about 30 seconds to 1 minute. Fried sage is a game changer!
Add the sage butter, crumbled bacon, and goat cheese to the egg mixture, then whisk to combine. Coat a quiche or tart pan with nonstick cooking spray, then layer the cooked spiralized butternut squash inside.
Cook time for quiche
Pour the egg mixture on top, then bake at 350F for 40-45 minutes, or until the center just barely jiggles. Let cool slightly, then slice and serve. Freezer instructions included below!
Is this quiche gluten free?
It is! While I love a flaky, buttery crust, this crustless quiche recipe is gluten free and PROUD. I often make it as a lighter meal — either for breakfast or dinner! — and love that it’s gluten free.
For another gluten-free quiche recipe, be sure to try our Broccoli Cheddar Quiche! We’ve been making this same recipe for over a decade! Frittatas are also gluten-free friendly. We’ve got a spring Asparagus Frittata and a summer Zucchini Frittata — both are SO easy to make!
Can you freeze quiche?
Absolutely! Quiche freezes extraordinarily well. I would recommend baking it first, then freezing. Once it has completely cooled, slice goat cheese quiche. You can leave the sliced quiche in the pie, quiche, or tart pan. From there, wrap the quiche in plastic wrap first, then a layer of heavy duty aluminum foil on top. The quiche will last up to 6 months in a freezer.
Note: you don’t have to slice the quiche first, I just think it’s easier if you’d like to reheat an individual portion to do so if it’s already cut.
How to reheat quiche
To reheat quiche from frozen, you can either defrost the quiche overnight in a refrigerator or place frozen goat cheese quiche in a preheated oven at 350F and heat until warm, about 15 minutes. Top reheated quiche with fresh microgreens just before serving.
Seriously, this butternut squash and goat cheese quiche is a total crowd pleaser. It’s packed with tons of flavor, has the most amazing texture, and can be made ahead of time and enjoyed all week! Winner winner quiche breakfast for dinner!
If you make this Butternut Squash and Goat Cheese Quiche, please let me know by leaving a rating and review below!
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For other breakfast ideas, check out the following recipes:
Breakfast tacos with smoked salmon and cream cheese
Fried chicken waffles with spicy hot sauce
Turkish eggs (Cilbir) with herbed yogurt
Pull apart chocolate chip monkey bread muffins
Mini banana chocolate chip muffins
DIY bloody mary bar
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Creamy Butternut Squash and Goat Cheese Quiche
Video
Equipment
Ingredients
- 7 large eggs
- ¾ cup (175ml) heavy cream
- ½ cup (120ml) milk
- 1½ tsp Kosher salt
- ¼ tsp Freshly ground black pepper
- 2 Tbsp neutral oil, such as grapeseed, canola, or vegetable
- ½ medium butternut squash, spiralized
- 1 clove garlic, finely chopped
- 2 Tbsp unsalted butter, unsalted
- 3 Tbsp fresh sage, chopped
- 2 oz goat cheese, crumbled
- 2 slices bacon, cooked and crumbled, or 4 oz cubed cooked pancetta
- Fro serving: micro greens
Instructions
- Season the eggs. Preheat oven to 350°F (175°C). Combine 7 eggs, ¾ cup (175ml) cream, and ½ cup (120ml) milk in a large mixing bowl. Season with 1½ tsp salt and ¼ tsp pepper. Set aside.
- Cook the butternut squash. Heat 2 Tbsp neutral oil over medium-high heat in a large nonstick pan. Add spiralized squash, season with ½ tsp salt, then cook, stirring often, until tender. Timing will depend on which setting you use on the spirazlier and how thick the squash is, but at least 7-10 minutes, with thicker cuts of squash requiring longer cook time. Add minced garlic and cook for another 30 seconds, just until fragrant.
- Make browned butter. In small sauce pan melt 2 Tbsp butter over medium-high heat. When butter begins to brown, about 2 minutes in, add the 3 Tbsp chopped sage. Swirl the pan once, then remove from heat and let cool slightly.
- Create the quiche mixture. Add 2 oz goat cheese, 2 strips crumbled bacon, and sage browned butter to the egg mixture, then whisk to combine.
- Assemble, then bake. Spray quiche dish with nonstick cooking spray. The quiche pan in this recipe is 10" x 1½". Lay the pieces of cooked butternut squash in the pan, covering the base as fully as possible — totally okay if pieces overlap! Pour the egg mixture on top, then bake for 40 minutes, or until quiche is just set in the middle. Let cool slightly, then slice and serve with arugula micro greens, if using.
Notes
- If you don’t have a spiralizer, cube the butternut squash into ½-inch dice. Roast at 425°F (220°C) for about 20-25 minutes, until tender. When roasting, I season the squash with a little olive oil, kosher salt, black pepper, ground cinnamon, and garlic powder.
- Freeze: Bake, cool completely, then slice. Wrap individual slices in plastic wrap followed by aluminum foil. Freeze for up to 6 months.
- Reheat from frozen: Defrost overnight in a fridge or place frozen quiche in a preheated oven to 350°F (177°C) and heat until warm, about 15 minutes.
I made this for a light lunch and dinner, and it was amazing. The flavours melt together perfectly, and the sage aroma makes it irresistible! I have a spiraliser, so was able to slice the butternut squash with it, and the quiche came out nicely layered and fluffy. I’ll definitely make it again.
Love those layers!! Def light eating a lightened up lasagne for breakfast. So glad you loved it too! xo, Ari
I can’t wait to try this! How long do you think I’d bake it if I put it in a pie shell??
Hi Erin! You can use the bake the pie crust before adding the filling to give it a bit of a head start. I have instructions in this quiche recipe for reference. After the initial par-baking of the crust, you can remove from the oven, add the filling, and bake as directed here. Report back and let me know what you think. This tastes like fall on a plate! xo, Ari