Save A savory, gluten-free quiche featuring a crisp potato crust, sweet roasted butternut squash, aromatic sage, and a creamy egg filling&mdashperfect for brunch or a light dinner.
This recipe quickly became my go-to for special occasions as well as casual meals, impressing guests and family alike with its rich flavors and satisfying texture.
Ingredients
- For the Potato Crust: 3 medium Yukon Gold potatoes, peeled and grated, 2 tbsp unsalted butter, melted, ½ tsp salt, ¼ tsp black pepper
- For the Roasted Butternut Squash: 2 cups butternut squash, peeled and diced (½-inch cubes), 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper
- For the Filling: 1 tbsp unsalted butter, 1 small yellow onion, finely diced, 2 cloves garlic, minced, 1 tbsp fresh sage, finely chopped (or 1 tsp dried sage), 5 large eggs, 1 cup whole milk, ½ cup heavy cream, 1 cup grated Gruyère cheese, ½ cup crumbled feta cheese, ½ tsp salt, ¼ tsp black pepper, Pinch of freshly grated nutmeg (optional)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Grease a 9-inch (23 cm) pie dish or tart pan.
- Step 2:
- Squeeze the grated potatoes in a clean kitchen towel to remove excess moisture. In a bowl, toss potatoes with melted butter, salt, and pepper.
- Step 3:
- Press the potato mixture evenly into the bottom and up the sides of the prepared pan to form a crust.
- Step 4:
- Bake the potato crust for 20 minutes, then reduce oven temperature to 375°F (190°C).
- Step 5:
- While the crust bakes, toss the butternut squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, or until tender and slightly caramelized. Remove from oven and set aside.
- Step 6:
- In a small skillet, melt butter over medium heat. Sauté onion until soft and translucent, about 5 minutes. Add garlic and sage, cook for 1–2 minutes more. Allow to cool slightly.
- Step 7:
- In a large bowl, whisk together eggs, milk, cream, salt, pepper, and nutmeg. Stir in the sautéed onions, roasted butternut squash, Gruyère, and half the feta.
- Step 8:
- Pour the filling into the pre-baked potato crust. Sprinkle remaining feta on top.
- Step 9:
- Bake at 375°F (190°C) for 35–40 minutes, or until the center is just set and the top is golden.
- Step 10:
- Cool for at least 15 minutes before slicing. Serve warm or at room temperature.
Save This recipe brings the family together every weekend, sparking conversations and happy memories around the table.
Required Tools
9-inch pie dish or tart pan, Box grater, Mixing bowls, Baking sheet, Skillet, Whisk
Allergen Information
Contains: Eggs, Milk, Dairy (butter, cheese, cream, feta, Gruyère). Gluten-free, but always check labels on cheese and dairy products for hidden gluten if highly sensitive.
Nutritional Information
Calories: 320, Total Fat: 20 g, Carbohydrates: 22 g, Protein: 12 g per serving
Save This quiche is best served slightly warm to enjoy the full blend of flavors and textures.
Recipe Questions & Answers
- → How do I make the potato crust crispy?
Grating the potatoes and squeezing out excess moisture ensures a firm crust. Baking the crust alone at 400°F for 20 minutes helps achieve a crisp base before adding the filling.
- → Can I substitute the butternut squash?
Yes, sweet potatoes or other winter squash varieties can be roasted and used for a similar sweetness and texture.
- → What cheese types work best in this filling?
Gruyère adds a nutty depth while feta provides tanginess. You may also try goat cheese for a creamier, tangier profile.
- → How to store leftovers properly?
Keep leftovers refrigerated in an airtight container for up to 3 days. Reheat gently in the oven to preserve texture.
- → Is this dish suitable for gluten-sensitive diets?
Yes, using grated potatoes for the crust naturally avoids gluten. However, check all cheese and dairy labels to ensure no hidden gluten.