Save A comforting, gluten-free quiche featuring a crisp potato crust, sweet roasted butternut squash, and fragrant sage, perfect for brunch or a light dinner.
This quiche has become a family favorite because of its unique potato crust and the sweetness of roasted butternut squash balanced by sage.
Ingredients
- Potato Crust: 3 medium Yukon Gold potatoes, peeled, 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper
- Roasted Butternut Squash: 2 cups butternut squash, peeled and diced (1/2-inch cubes), 1 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper
- Filling: 1 tbsp unsalted butter, 1 small yellow onion, finely chopped, 2 cloves garlic, minced, 1 cup baby spinach, roughly chopped, 2 tbsp fresh sage leaves, finely chopped, 4 large eggs, 1 cup whole milk, 1/2 cup heavy cream, 1/2 tsp sea salt, 1/4 tsp black pepper, 1 cup grated Gruyère cheese
Instructions
- Preheat Oven:
- Preheat the oven to 400°F (200°C).
- Prepare Crust:
- Grate the potatoes using the large holes of a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out excess moisture. Toss with olive oil, salt, and pepper. Press evenly into the bottom and sides of a 9-inch pie dish. Bake for 20 minutes until lightly golden.
- Roast Squash:
- Toss diced butternut squash with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment and roast for 20 to 25 minutes until tender and caramelized. Let cool slightly.
- Reduce Oven Temperature:
- Lower oven temperature to 350°F (175°C).
- Sauté Vegetables:
- Melt butter in a skillet over medium heat. Cook onion for 4 to 5 minutes until soft. Stir in garlic and cook for 1 minute. Add spinach and cook until wilted. Remove from heat and stir in sage.
- Mix Filling:
- Whisk together eggs, milk, cream, salt, and pepper in a large bowl. Stir in sautéed vegetables, roasted squash, and 3/4 cup Gruyère cheese.
- Assemble and Bake:
- Pour filling into baked potato crust. Sprinkle remaining Gruyère on top. Bake for 35 to 40 minutes until center is just set and top is golden. Cool for at least 10 minutes before slicing.
Save This quiche always brings our family together, especially during weekend brunches when everyone asks for seconds.
Pairing Suggestions
Pair with a crisp white wine like Sauvignon Blanc for a refreshing complement to the rich quiche.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain crust crispness.
Variations
Add a pinch of nutmeg to the egg mixture for added warmth or swap sage for rosemary for an herbal twist.
Save This quiche is a delicious and satisfying dish that’s easier to make than it looks, perfect for impressing guests or enjoying at home.
Recipe Q&A Section
- → How do I make a crispy potato crust?
Grate Yukon Gold potatoes and squeeze out excess moisture before tossing with olive oil and seasoning. Press firmly into a pie dish and bake until golden for a crisp base.
- → What’s the best way to roast butternut squash?
Dice the squash into uniform cubes, toss with olive oil, salt, and pepper, then roast on parchment-lined baking sheet until tender and caramelized.
- → Can I substitute any ingredients for dietary preferences?
Yes, swap Yukon Gold potatoes with sweet potatoes for a different flavor or replace dairy with plant-based milk and cheese for a dairy-free version.
- → How should I store leftovers?
Keep leftovers refrigerated in an airtight container and consume within 3 days. Reheat gently to preserve texture and flavor.
- → What cooking tools are essential for preparation?
A 9-inch pie dish, box grater, mixing bowls, skillet, baking sheet, and whisk are necessary to prepare and cook this dish effectively.