This vegetarian butternut squash quiche combines butternut squash, shallots, bell peppers and goat cheese in an egg custard. Served topped with arugula dressed in a balsamic vinaigrette.
Quiche is one of my favourite last-minute dinner ideas, and is also perfect for entertaining, as it can be made ahead and holds well. This meatless butternut squash quiche combines the squash with shallots, bell pepper and goat cheese.
I served this one with simple balsamic vinaigrette-dressed arugula on top, though you can enjoy it on the side, too.
Ingredients and substitutions
A few notes about the key ingredients …
Butternut squash – You can use fresh butternut squash that you peel and dice yourself, or save yourself a lot of time and effort and use either pre-cut fresh or frozen butternut squash.
Goat cheese – I am a goat cheese fan, but feta cheese would be equally nice in this quiche. Feta would bring a nice salty/sweet combination, as well.
Shallots – If you don’t have shallots on hand, either red or yellow onion is fine.
How to make butternut squash quiche
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making this recipe.
- Start the quiche by cooking the shallots and bell pepper in a skillet.
- Remove the shallots and bell pepper to a plate.
- In the same skillet, cook the diced butternut squash quiche.
- Add the cooked butternut squash to the par-baked pie crust.
- Add the shallots, bell peppers and goat cheese to the pie shell.
- Pour the egg, milk and parsley mixture into the pie shell.
- Add as much of the egg mixture as will fit in the pie shell and bake.
- After the quiche is cooked, toss the arugula with olive oil, balsamic vinegar and a pinch of coarse salt.
- Place the arugula on top of the baked quiche to serve.
Recipe tips!
- Be sure the butternut squash is tender before adding to the quiche, as it won’t soften much more in the baking quiche. Taste test to be sure!
- Seasoning with salt and pepper is key to bringing all the great flavours of this quiche together. I like to season each element as it cooks, as well as seasoning the egg mixture. That said, if using feta cheese instead of goat cheese, the quiche will need less salt overall as the feta is salty.
- I love serving the arugula on top of the quiche, but you can certainly serve it on the side if you like.
- This quiche will keep well in the fridge for several days and can also be frozen for up to 3 months.
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Get the Recipe: Butternut Squash Quiche
Ingredients
- 1 deep-dish frozen pie shell
For the quiche filling:
- 2-3 teaspoons olive oil
- 1 red bell pepper, cored and diced
- 3 shallots, peeled and thinly sliced
- 2 cups butternut squash, fresh or frozen, peeled and diced
- salt and freshly ground pepper
- 6 large eggs
- 1 cup half-and-half cream, 10% b.f.
- 2-3 Tablespoons fresh parsley, finely choped (or 1 Tbsp dried parsley)
- salt and freshly ground pepper
- 2-3 oz goat cheese, crumbled (or feta cheese, crumbled)
Arugula topping:
- 2 cups baby arugula
- 1 Tablespoon olive oil
- 1 teaspoon balsamic vinegar
- Pinch coarse salt
Instructions
- Preheat oven to 375F (non-convection/not fan-assisted). When the oven is preheated, par-bake the pie crust for 4-5 minutes. Remove from the oven, place onto a baking sheet and set aside. Leave the oven on.
- Meanwhile, add some oil to a skillet. Heat over medium heat. Add the shallots, the bell peppers and a bit of salt and pepper to the skillet. Cook, stirring, until softened, about 3-4 minutes. Remove the shallots and bell peppers to a plate.
- Add a bit more oil to the same skillet and add the diced butternut squash and season with a bit of salt and pepper. Cook the squash, stirring regularly, until the squash is tender, about 8-10 minutes for fresh squash or less for frozen squash.
- Add the cooked squash to the par-baked pie shell. Add the shallots and bell peppers to the pie shell, then add the crumbled goat cheese.
- In a bowl or large measuring cup, whisk together the eggs, cream and parsley. Season with some salt and pepper. Pour the egg mixture into the pie shell, adding as much as will fit in the pie shell.
- Transfer the quiche to the preheated oven on the baking sheet. Bake the quiche for about 35 minutes, or until puffy and golden. Remove from the oven.
- In a medium bowl, combine the arugula, olive oil, balsamic vinegar and a pinch of coarse salt. Toss to combine, then place on top of the quiche to serve.
Notes
More quiche recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
