This Butternut Squash Quiche with Feta is the perfect vegetarian fall treat! With a flaky homemade crust, tender butternut squash, and tangy feta, it’s ideal for meal prep or holiday gatherings.
If you are a big quiche fan, you must try this fall version! It’s filled with tender butternut squash, tangy feta, and an incredibly creamy egg mixture paired with a homemade flaky crust – simply irresistible.
This Butternut Squash Quiche recipe is a wonderful way to add some fall flavors to your table. Serve it fresh out of the oven, warm and fragrant, paired with a simple green salad, and you’ve got a meal that’s perfect for family dinners, date nights, brunch, or casual gatherings.
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What’s even better is how easy it is to prepare ahead. This pumpkin quiche works great for meal prep – just reheat briefly or enjoy cold the next day. And if you have a bit more time, making a homemade crust really takes it to the next level! You can even prepare the dough (or the whole quiche) the day before to save time. 🙌
Ingredients
See recipe card for quantities.
- Squash: Butternut squash gives the quiche a nutty and aromatic flavor. You can also use red kuri quash.
- Feta: Adds a salty note to the quiche! You can substitute feta cheese with Swiss cheese, cheddar cheese, or even a mild, creamy goat cheese.
- Onions & Butter: Sliced yellow onions are sautéed in butter, adding extra flavor.
- Thyme: Pairs beautifully with butternut squash. You can also use dried sage if you prefer.
- Quiche Filling: Made with eggs, heavy cream, salt, pepper, and a pinch of nutmeg. It makes the quiche filling especially creamy. → I usually opt-in for half-and-half, which has WAY fewer calories than regular heavy cream.
- Quiche Crust: Homemade for the best results!
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a baking beginner!
- Quiche Crust: Mix all-purpose flour and salt in the bowl of a stand mixer. Add the cold butter in pieces and mix on low speed, with the flat beater attached, until it resembles coarse crumbs.
- Add the egg and mix at low speed until it comes together to a dough.
- Use your hands to form it into a disc or ball. Warp with plastic wrap and chill for 30 minutes (or up to two days) in the fridge. Place it on a floured working surface and roll it, using a rolling pin, into a round quiche crust. Transfer into a 10-inch quiche pan, press the dough gently up the sides of the pan, and shape the edges.
- Quiche Filling: Peel and slice the onions into thin rings, and sauté them in a skillet with 1 tablespoon of butter for 5 minutes until translucent. Peel the butternut squash, remove the seeds, and cut it into small cubes. Add the squash to the onions and sauté together for another 5 minutes. Season with thyme, a pinch of salt, and pepper. Spread this mixture evenly over the quiche crust, then crumble the feta on top.
- In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg, then pour it over the filling.
- Bake the quiche in the preheated oven for 30 minutes until golden brown. Remove from the oven, let it cool slightly on a wire rack, and serve warm.
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📖 Recipe
Butternut Squash Quiche with Feta
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Ingredients
Quiche Crust
- 1 ½ cup all-purpose flour
- ½ teaspoon salt
- ½ stick cold unsalted butter
- 1 egg, beaten
Quiche Filling
- 1 tablespoon butter, or olive oil
- 2 yellow onions
- 1 lb butternut squash, cubed
- ½ teaspoon dried thyme
- ⅔ cup crumbled feta cheese
- 3 eggs
- 1 cup heavy cream, or half-and-half for less calories
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ⅛ teaspoon ground nutmeg
Instructions
Quiche Crust
- Mix all-purpose flour and salt in the bowl of a stand mixer. Add the cold butter in pieces and mix on low speed, with the flat beater attached, until it resembles coarse crumbs.
- Add the egg and mix at low speed until it comes together to a dough.
- Use your hands to form it into a disc or ball. Warp with plastic wrap and refrigerate for 30 minutes (or up to two days). Place it on a floured working surface and roll it, using a rolling pin, into a round quiche crust. Transfer into a 10-inch quiche pan, press the dough gently up the sides of the pan, and shape the edges.
Quiche Filling
- Preheat the oven to 430°F (220°C).
- Peel and slice the onions into thin rings, and sauté them in a skillet with 1 tablespoon of butter for 5 minutes until translucent. Peel the butternut squash, remove the seeds, and cut it into small cubes. Add the squash to the onions and sauté together for another 5 minutes. Season with thyme, a pinch of salt, and pepper. Spread this mixture evenly over the quiche crust, then crumble the feta on top.
- In a bowl, whisk together eggs, cream, salt, pepper, and nutmeg, then pour it over the filling.
- Bake the quiche in the preheated oven for 30 minutes until golden brown. Remove from the oven, let it cool slightly on a wire rack, and serve warm.
Notes
- Store the quiche directly in the baking dish (covered with plastic wrap or aluminum foil) or transfer it to an airtight container and keep it in the fridge. It will stay fresh for 3-4 days.
- Reheat in the oven at 400°F (200°C) for 15-20 minutes.
Nutrition
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