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Butternut Squash Quiche with Goat Cheese and Rosemary

Butternut Squash Quiche with Goat Cheese and Rosemary

This butternut squash quiche with goat cheese and rosemary is perfect for breakfast, brunch or a light dinner. Learn how to make the perfect quiche at home with this easy recipe.
4.96 from 107 votes
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Course Breakfast
Cuisine American, French
Servings 8

Equipment

  • 10 inch tart pan or 9 inch pie dish

Ingredients
  

  • 1 refrigerated 9 in pie crust or homemade pie crust
  • 1 tbsp olive oil
  • 2 cups butternut squash diced
  • 1 large leek sliced
  • 1 tbsp fresh rosemary
  • 5 oz goat cheese crumbled
  • 4 large eggs
  • 1 cup milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat oven to 400 degrees. Prepare refrigerated pie crust per box, if using homemade pie crust roll onto tart pan and fill with pie weights or dried beans. Bake for 10 minutes and remove from oven. Heat olive oil in a large skillet over medium high heat and saute butternut squash for 6 minutes. Add leeks and rosemary and cook for 2 more minutes and remove from heat.
  • In a large bowl whisk together eggs, milk, salt and pepper. In the tart pan spread the butternut squash mixture evenly over the pie crust and sprinkle goat cheese crumbles over the top. Pour egg mixture evenly over the vegetables.
  • Place quiche in the oven and bake for 40 minutes. The crust should be puffy and golden when done. Let the quiche cool for 15 minutes, cut into 8 slices and serve.
Keyword brunch, fall breakfast, fall brunch, fall quiche, quiche, winter quiche
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