# What You'll Need:
→ Potato Crust
01 - 3 medium Yukon Gold potatoes, peeled and grated
02 - 2 tablespoons unsalted butter, melted
03 - ½ teaspoon salt
04 - ¼ teaspoon black pepper
→ Roasted Butternut Squash
05 - 2 cups butternut squash, peeled and diced into ½-inch cubes
06 - 1 tablespoon olive oil
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Filling
09 - 1 tablespoon unsalted butter
10 - 1 small yellow onion, finely diced
11 - 2 cloves garlic, minced
12 - 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
13 - 5 large eggs
14 - 1 cup whole milk
15 - ½ cup heavy cream
16 - 1 cup grated Gruyère cheese
17 - ½ cup crumbled feta cheese
18 - ½ teaspoon salt
19 - ¼ teaspoon black pepper
20 - Pinch of freshly grated nutmeg (optional)
# Step-by-Step Guide:
01 - Preheat oven to 400°F. Grease a 9-inch pie dish or tart pan.
02 - Squeeze grated potatoes in a clean towel to remove excess moisture. In a bowl, combine potatoes with melted butter, salt, and pepper.
03 - Press potato mixture evenly along the bottom and sides of the prepared dish.
04 - Bake crust at 400°F for 20 minutes, then reduce oven temperature to 375°F.
05 - Toss diced butternut squash with olive oil, salt, and pepper. Spread on baking sheet and roast for 20 to 25 minutes until tender and caramelized. Remove and set aside.
06 - Melt butter in a skillet over medium heat. Cook onion until soft, about 5 minutes. Add garlic and sage; cook 1 to 2 minutes more. Let cool slightly.
07 - Whisk eggs, milk, cream, salt, pepper, and nutmeg in a large bowl. Stir in sautéed onion mixture, roasted squash, Gruyère, and half the feta cheese.
08 - Pour filling into pre-baked potato crust. Sprinkle remaining feta on top. Bake at 375°F for 35 to 40 minutes until set and golden.
09 - Allow quiche to cool 15 minutes before slicing. Serve warm or at room temperature.
