Butternut Squash Quiche with Feta

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.

Author : Aline Cueni

5 from 1 vote

Prep Time :15

Cook Time :40

Total Time :55

Servings : 8

Calories : 307kcal

Ingredients

Quiche Crust

1 ½ cup (190 g) all-purpose flour
½ teaspoon salt
½ stick (110 g) cold unsalted butter
1 egg, beaten

Quiche Filling

1 tablespoon butter, or olive oil
2 yellow onions
1 lb (450 g) butternut squash, cubed
½ teaspoon dried thyme
⅔ cup (100 g) crumbled feta cheese
3 eggs
1 cup (250 ml) 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.