Butternut Squash and Thyme Quiche Recipe

Learn how to make this homemade butternut squash and thyme quiche with a perfectly flaky pastry crust and silky custard filling. This easy baking recipe combines sweet roasted butternut with aromatic thyme and nutty Gruyère cheese for the best seasonal tart that's perfect for brunch or dinner.

Difficulty:

Intermediate

Prep Time:

45 mins

Cook Time:

50 mins

Serves:

1 quiche (8 slices)

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">200g plain flour</li> <li class="ingredients-single-item">100g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">2-3 tbsp ice-cold water</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">500g butternut squash, peeled and cut into 1.5cm cubes</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 medium onion, thinly sliced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li> <li class="ingredients-single-item">4 large eggs</li> <li class="ingredients-single-item">200ml double cream</li> <li class="ingredients-single-item">75ml whole milk</li> <li class="ingredients-single-item">120g Gruyère cheese, grated (or mature cheddar)</li> <li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li> <li class="ingredients-single-item">Salt and freshly ground black pepper</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) tart tin with removable bottom</li> <li class="equipment-single-item">Baking beans or dried rice (for blind baking)</li> <li class="equipment-single-item">Baking parchment</li> <li class="equipment-single-item">Rolling pin</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry by placing the flour and salt in a large bowl. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. The cold butter creates pockets of steam during baking, resulting in flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Add the ice-cold water a tablespoon at a time, mixing with a knife until the dough just comes together. Cold water prevents the butter from melting prematurely. Form the dough into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This relaxes the gluten and firms up the butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Preheat your oven to 200°C (180°C fan). Toss the butternut squash cubes with 1 tablespoon of olive oil, season with salt and pepper. Spread on a baking tray and roast for 20-25 minutes until tender and slightly caramelized at the edges. Roasting intensifies the squash's natural sweetness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Meanwhile, heat the remaining tablespoon of oil in a frying pan over medium heat. Add the sliced onions and cook gently for 8-10 minutes until soft and translucent. Add the garlic and half the thyme leaves, cooking for another minute until fragrant. Set aside to cool slightly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making a circle large enough to line your tart tin with some overhang. Carefully transfer the pastry to the tin, pressing it gently into the corners without stretching it. Trim the excess, leaving a small overhang to allow for shrinkage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Prick the base all over with a fork, then line with baking parchment and fill with baking beans. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5 minutes until the base is lightly golden. This prevents a soggy bottom by partially cooking the pastry before adding the wet filling. Reduce oven temperature to 180°C (160°C fan). </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> In a large bowl, whisk together the eggs, cream, and milk until well combined. Stir in 100g of the grated Gruyère (reserving some for the top), nutmeg, remaining thyme leaves, and season with salt and pepper. The combination of cream and milk creates the perfect silky texture without being too heavy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Spread the cooled onion mixture over the base of the pastry case. Arrange the roasted butternut squash pieces evenly over the onions. Carefully pour in the egg mixture, ensuring everything is evenly distributed. Sprinkle the remaining Gruyère over the top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 25-30 minutes until the filling is set but still has a slight wobble in the center. It will continue cooking with residual heat once removed from the oven. The quiche should be golden on top with the cheese melted but not burnt. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the quiche to cool for at least 15 minutes before removing from the tin. This resting period allows the custard to fully set and makes slicing cleaner. Serve warm or at room temperature, garnished with additional fresh thyme leaves if desired. The quiche can be stored in the refrigerator for up to 3 days and reheated gently before serving. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Butternut Squash and Thyme Quiche Recipe?

This quiche combines a buttery shortcrust pastry with roasted butternut squash, sautéed onions, fresh thyme, and nutty Gruyère cheese. The silky custard filling is made with eggs, double cream, and whole milk, seasoned with nutmeg, salt, and pepper.

How to cook Butternut Squash and Thyme Quiche Recipe at home?

Learn how to cook Butternut Squash and Thyme Quiche by first making a flaky shortcrust pastry, blind baking it until golden. Meanwhile, roast butternut squash cubes and sauté onions with garlic and thyme. Create a creamy egg custard with Gruyère cheese, then assemble by layering the vegetables in the pastry case, pouring over the custard, and baking until just set with a gentle wobble.

Can I make this quiche ahead of time for a dinner party?

Yes! This quiche is perfect for make-ahead entertaining. Prepare it up to 2 days in advance and store in the refrigerator. Reheat in a 160°C oven for 15-20 minutes until warmed through. Alternatively, freeze for up to 3 months and defrost overnight before reheating.

What can I substitute for Gruyère cheese in a butternut quiche?

If Gruyère isn't available, mature cheddar works brilliantly. Other excellent alternatives include Emmental, Comté, or a combination of mozzarella and Parmesan. For a milder flavour, try Gouda, while for something tangier, crumbled goat's cheese pairs wonderfully with butternut squash.

How do you prevent a soggy bottom on a savoury tart?

To ensure a crisp base, always blind bake the pastry first using baking beans. Brush the partially baked pastry with beaten egg before adding fillings. Make sure vegetables are well-drained and cooled before adding to prevent excess moisture. Finally, bake on a preheated baking sheet to help conduct heat to the base.

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