This quiche started as a simple “use what’s in the fridge” moment — a leftover wedge of goat cheese, a handful of spinach, and a small butternut squash begging to be roasted. But the first time I made it, Will took one bite and said, “This tastes like something you’d get at a café in the West Village.”

Fully baked quiche with a creamy vegetable filling inside a golden pie crust.

The roasted squash brings caramelized sweetness, the goat cheese melts into creamy pockets, and the spinach adds just enough freshness to balance everything out. All of it gets tucked into a flaky crust and baked until the top is golden and the center is perfectly set. It’s simple, comforting, and quietly impressive — the kind of recipe you keep in your back pocket for brunch, meal prep, or a cozy dinner with a glass of wine.

Ingredients

Pie crust, homemade or store‑bought
Roasted butternut squash, fresh chopped spinach (stems removed), and goat cheese
Herby egg and heavy cream custard filling

Full ingredient list and instructions are in the recipe card below.

Tips For The Best Quiche

Roast the squash — Cut it into small cubes so it caramelizes better; you can prep it a day ahead.
Blind-bake the crust — If you’re using a flaky homemade crust, don’t skip this step — it keeps the bottom crisp and prevents sogginess. The full blind‑bake instructions are included in Ellen’s Classic Crisco Crust recipe.
Season the custard — Salt, pepper, garlic, and herbs added directly to the egg‑cream make the whole quiche taste balanced.
Avoid overbaking — Remove it when the center is just set and still slightly wobbly.
Let it rest — Resting ensures clean slices and a silky, custard‑smooth texture.

Perfect Pairings

arugula salad with lemon + olive oil
fresh fruit salad
sliced Roma tomatoes drizzled with olive oil
tomato soup makes for a cozy dinner

Ways to Make It Yours

Caramelized onion + feta
Roasted red pepper + mozzarella
Sweet potato + sage + goat cheese
Asparagus + Gruyère

Endless combos — I build my quiches around leftover veggies and whatever cheese needs using up.

Slice of baked quiche on a white plate with fresh tomato slices.

Equipment

1 cutting board
1 Henckels knife
1 kitchen scissors
mixing bowls
1 whisk
1 half sheet pan lined with parchment paper
1 Malacasa 9" pie pan

Ingredients

1 pie crust, homemade or store-bought
4 large eggs
1 cup heavy cream
1/2 tsp garlic powder
1/2 tsp salt & pepper
1 dash thyme
1 cup squash- butternut, or acorn, small cubes
1 cup spinach, chopped, stems removed
1-2 ounces goat cheese

Instructions

Roast the squash. Preheat the oven to 400℉ and line a sheet tray with parchment paper. Cut the peeled and deseeded squash into small cubes and place them in a bowl. Toss the cubes with olive oil, salt, and pepper, and then spread them on the prepared tray. Bake for about 25 minutes, or until they are golden and lightly caramelized. Set aside.
Prepare the crust. For homemade, go with Ellen’s Classic Crisco Pie Crust — it’s reliable and always flaky. If you prefer store‑bought, just follow the directions on the packaging.
Make the quiche. Reduce the oven temperature to 375℉. In a medium bowl, whisk together the eggs, heavy cream, salt, pepper, and garlic.

Substitution. Using whole milk instead of heavy cream? Add one more egg and bake until the filling sets.

Add the squash pieces, goat cheese, and spinach to the crust. Pour the egg-cream custard over the top and then finish with a dash of thyme.
Cook for about 25-35 minutes until the crust is golden brown and the eggs are fully set. Begin checking at the 25-minute mark to avoid overcooking. Once done, remove from the oven and let it rest for 10 minutes before serving. Enjoy!

Notes

Leftovers approved — breakfast, lunch, or dinner! For best results, use the oven method to keep the crust flaky. Oven reheating instructions:

Preheat to 325°F — low heat prevents the custard from overcooking.
Place the quiche on a baking sheet, uncovered.
Warm for 15–20 minutes for a slice, 25–30 minutes for a whole quiche.
Check the bottom: it should feel crisp again, not soft.
Let it rest 3–5 minutes before cutting so the custard settles.

Two slices of baked quiche on a white pie plate with a golden, tender interior.

The Shop

walfos

French Rolling Pin Set

Bredominant

Silicone Baking Mat

Umite Chef

Mixing Bowls

malacasa

9″ Pie Pan

Did you make this recipe?

I’d love to hear how it turned out. Leave a comment and share any tweaks, swaps, or seasoning blends you used — your tips help other cooks feel confident and inspired, too. Craving more? Follow along with me on Instagram, Facebook, and Pinterest for more delicious recipes & meal ideas!