Pin this A hearty, gluten-free quiche featuring a crispy potato crust and a savory, aromatic filling of roasted butternut squash, sage, and creamy cheeses. Perfect for brunch or a light dinner.
I have enjoyed making this quiche many times; it is always a hit at family gatherings and special occasions.
Ingredients
- Potato Crust: 3 medium russet potatoes peeled and grated, 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Roasted Butternut Squash: 2 cups butternut squash peeled and diced (1/2-inch cubes), 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
- Filling: 1 tbsp unsalted butter, 1 small yellow onion finely chopped, 2 cloves garlic minced, 2 tbsp fresh sage finely chopped (or 1 tbsp dried), 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1 cup shredded Gruyère cheese, 1/4 cup grated Parmesan cheese, 1/2 tsp salt, 1/4 tsp ground black pepper, 1/8 tsp freshly grated nutmeg
Instructions
- Preheat Oven:
- Preheat oven to 400°F (200°C). Lightly grease a 9-inch pie dish or tart pan.
- Prepare Potato Crust:
- Squeeze excess moisture from grated potatoes using a clean kitchen towel. In a bowl toss potatoes with olive oil salt and pepper. Press the mixture evenly into the bottom and up the sides of the prepared dish. Bake for 15 20 minutes until edges begin to brown. Remove from oven and reduce temperature to 375°F (190°C).
- Roast Butternut Squash:
- On a lined baking sheet toss diced squash with olive oil salt and pepper. Roast for 20 25 minutes until tender and lightly caramelized. Set aside.
- Prepare Filling:
- In a skillet over medium heat melt butter. Add onion and cook until soft about 5 minutes. Add garlic and sage cook for 1 minute more. Remove from heat.
- Mix Filling:
- In a large bowl whisk together eggs milk cream Gruyère Parmesan salt pepper and nutmeg. Stir in the cooked onion mixture and roasted squash.
- Assemble and Bake:
- Pour the filling into the pre-baked potato crust. Bake at 375°F (190°C) for 35 40 minutes or until the center is just set and the top is golden.
- Cool and Serve:
- Let cool for 10 minutes before slicing. Serve warm or at room temperature.
Pin this This quiche is a family favorite that brings us together around the table, especially on weekend mornings.
Tips for Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.
Serving Suggestions
Pairs beautifully with a light green salad and a crisp white wine such as Sauvignon Blanc.
Variations
Try adding sautéed spinach or mushrooms for a different flavor profile or use dairy-free alternatives for a vegan version.
Pin this This quiche balances savory and fresh elements perfectly and is sure to please any crowd.
Recipe FAQs
- → How do I make a crispy potato crust?
Grate peeled russet potatoes, squeeze out excess moisture, then toss with olive oil, salt, and pepper. Press evenly in a pan and bake until edges brown.
- → What is the best way to roast butternut squash?
Toss diced butternut squash with olive oil, salt, and pepper, then roast at 400°F (200°C) until tender and lightly caramelized, about 20-25 minutes.
- → Can I substitute any ingredients for dietary needs?
Yes, substitute sweet potatoes for the crust for a sweeter flavor or use non-dairy milk, cream, and cheese alternatives for a dairy-free version.
- → How do sage and cheese affect the flavor profile?
Fresh sage adds an earthy, aromatic note while Gruyère and Parmesan cheeses bring creamy, savory depth to the filling.
- → What are good serving suggestions?
Serve warm or at room temperature alongside a light green salad and a crisp white wine for a balanced meal.