Roasted Squash, Spinach & Goat Cheese Quiche
Equipment
- 1 cutting board
- 1 whisk
- 1 half sheet pan lined with parchment paper
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.
- 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!
Substitution. Using whole milk instead of heavy cream? Add one more egg and bake until the filling sets.
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.