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🥧 Flaky phyllo crust + creamy Gruyère + roasted butternut squash = the perfect Roasted Squash Quiche for brunch or dinner!
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Looking for a flavorful way to use seasonal produce? This squash quiche is the perfect answer. With a flaky phyllo crust, roasted butternut squash, Gruyère cheese, and fresh sage, this dish highlights fall flavors beautifully. If you love fall quiche, this recipe deserves a spot on your table.
Whether you’re hunting for new butternut squash recipes or need reliable easy butternut squash recipes, this one checks every box. The squash is roasted until tender, making it one of the most satisfying oven butternut squash recipes you’ll ever make. Serve it for brunch, dinner, or even a holiday gathering.
⭐ Why You’ll Love This Recipe
- A delicious way to highlight seasonal squash in a savory dish.
- Crispy phyllo dough makes this fall quiche extra special.
- Pairs well with salad for a light dinner or stands out at brunch.
- Works for both easy butternut squash recipes and more elegant occasions.
- Uses roasting as the base method, so it also fits into oven butternut squash recipes collections.
🛒 Ingredients & Substitutions
- butternut squash – substitute with pumpkin
- olive oil – substitute with avocado oil or melted butter
- salt and pepper – adjust to taste
- phyllo dough – substitute with puff pastry or pie crust
- eggs – use large eggs for best results
- half and half – substitute with whole milk or light cream
- gruyère cheese – substitute with swiss or sharp white cheddar
- fresh sage – substitute with thyme or rosemary
✨ Variations
- Swap the squash quiche filling with sweet potato for a twist.
- Add spinach, mushrooms, or caramelized onions for extra veggies.
- Try goat cheese or feta instead of Gruyère for different flavor.
- Sprinkle in warm spices like nutmeg or cinnamon.
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🔥 Tips
- Roast the squash until tender but not mushy for the best texture.
- Keep the phyllo covered with a damp towel so it doesn’t dry out.
- For an elegant holiday fall quiche, garnish with extra sage before serving.
❓ FAQs
Yes, it stores well in the fridge and reheats easily, making it a great option for weekly recipes.
Yes, puff pastry or a traditional pie crust will work if you don’t have phyllo.
Yes. Bake the quiche, let it cool, and refrigerate overnight. Reheat before serving or enjoy chilled.
Yes, but thaw it first and pat dry. It may release extra moisture, so roasting it briefly helps.
Yes. Simply grease the pan well, skip the phyllo, and pour in the filling. It becomes a crustless fall quiche.
The center should be set and not jiggle when you move the pan. A knife inserted should come out clean.
Yes. Bacon, sausage, or pancetta add great flavor. Just cook and drain before mixing into the filling.
Yes. Bake in a 9×13 pan, adjusting bake time slightly, for larger gatherings or holiday meals.
Definitely! It’s one of those versatile squash recipes that works well for Thanksgiving brunch, Christmas morning, or fall gatherings.
🍽️ Other Recipes You May Enjoy
Roasted Squash Quiche
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Equipment
- 9-inch pie dish or springform pan
- baking sheet
Ingredients
- 2 cups butternut squash, peeled and cut into bite-sized pieces
- 1 tablespoon olive oil
- salt and pepper, to taste
- 8 sheets phyllo dough, thawed as directed on package
- ¼ cup olive oil
- 4 large eggs, lightly beaten
- 1 cup half and half
- ½ cup Gruyère cheese, shredded
- 1 tablespoon fresh sage, thinly sliced
Instructions
- Preheat oven to 350°F.
- Toss squash with 1 tablespoon olive oil and season with salt and pepper. Spread on a baking sheet and roast 30-40 minutes, until tender. Set aside.
- Increase oven temperature to 375°F.
- Brush one sheet of phyllo pastry with olive oil and fit into a greased 9-inch pie dish or springform pan, allowing ends to hang over the sides. Repeat with remaining sheets, layering them.
- In a large mixing bowl, whisk together roasted squash, eggs, half and half, Gruyère cheese, and sage. Pour mixture into prepared crust.
- Bake 35 minutes, until golden brown and center is set.
- Remove from oven and let rest 10 minutes before slicing and serving.
Notes
🥡 STORAGE
- Store leftovers covered in the refrigerator for up to 3 days.
♨️ REHEATING
- Oven: Warm at 350°F for 10-15 minutes.
- Microwave: Heat individual slices for 1-2 minutes.
- Air fryer: Reheat slices at 325°F for 5-6 minutes.
❄️ FREEZING
- Freeze cooled slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Use freshly grated Gruyère for the best flavor and melt.
- Keep phyllo dough covered with a damp towel while working so it doesn’t dry out.
- Let the quiche rest before cutting to keep slices neat.
🍳 ALTERNATE COOKING METHODS
- The oven is the only method that works best for this recipe.
- Individual mini quiches can be made in muffin tins, reducing bake time to about 20 minutes.
♻️ LEFTOVERS
- Leftover quiche makes a great breakfast or lunch.
- Serve cold or reheat and pair with a simple side salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
