Go Back Email Link
–+ servings
Square cropped photo of roasted squash quiche slice on a beige plate, with golden phyllo edges and visible chunks of butternut squash.
Print Recipe
No ratings yet

Roasted Squash Quiche

Roasted Squash Quiche with phyllo crust, Gruyère, and fresh sage. A savory, golden dish perfect for breakfast, brunch, or dinner.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Additional Time10 minutes
Total Time1 hour 40 minutes
Course: Breakfast, Main Course, Meatless
Cuisine: American
Servings: 6 servings
Author: Jamie Sherman

Equipment

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

Serving: 1slice | Calories: 344kcal | Carbohydrates: 21g | Protein: 11g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 275mg | Potassium: 296mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5388IU | Vitamin C: 10mg | Calcium: 205mg | Iron: 2mg
QR Code linking back to recipe