Butternut Squash quiche is a rustic, no-crust quiche layered with butternut squash, cheddar, and feta — pure seasonal bliss. There’s something about fall mornings that call for warm oven bakes — the kind that fill your kitchen with buttery aroma and golden color. I’ve always loved quiches, but autumn quiches are my total favorite — rich, cozy, and filled with everything I adore about the season. Ever since I had one at Starbucks, I’ve been completely obsessed with recreating that same soft, custardy texture at home.
This Butternut Squash Quiche was my lazy-day experiment: instead of rolling out pastry, I lined my dish with simple sandwich bread. The result? Crispy edges, a creamy center, and pockets of cheddar and feta melting into roasted squash. A complete autumn brunch in one humble dish!
A Bite of History – Butternut Squash Quiche
Quiche traces its roots to France’s Lorraine region, where cooks poured a simple custard of eggs and cream into buttery crusts — humble, comforting, and nourishing.
But after World War II, when ingredients like butter and flour were scarce, home bakers found an ingenious shortcut: they used bread slices as the crust. That clever twist traveled across kitchens and continents, turning quiche into a dish of warmth and resourcefulness.
This Butternut Squash Quiche with Bread Base carries that same spirit — a cozy bake that honors tradition but makes it simpler, lighter, and heartwarmingly homemade.
Jump to RecipeIngredient Roles in Butternut Squash Quiche
| Ingredient | Role in the Recipe |
|---|---|
| Bread slices | Form the base instead of pastry, giving the quiche a rustic crust and light crisp edges. |
| Butternut squash | Adds natural sweetness, color, and creamy texture — the heart of autumn flavor. |
| Eggs | Bind the filling together and create the classic quiche custard texture. |
| Fresh cream | Adds richness and smoothness to the custard, giving a luxurious mouthfeel. |
| Milk | Balances the cream for a lighter, fluffier texture. |
| Cheddar cheese | Brings depth and a melty, savory flavor that complements the squash. |
| Feta cheese | Adds tangy, salty bursts that contrast beautifully with the sweetness of the squash. |
| Onion or leek | Gives a mild sweetness and aroma that enhances the filling’s flavor. |
| Olive oil / Butter | Used for sautéing and brushing the bread — adds flavor and golden crispness. |
| Cumin | Lends gentle warmth and a touch of spice that ties all flavors together. |
| Nutmeg | A hint of cozy spice that enhances the cream and squash pairing. |
| Thyme or parsley | Adds freshness, color, and a final aromatic touch when served. |
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Butternut Squash Quiche, How to make Bread-Base Quiche
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minutesGolden, creamy butternut squash quiche made with bread base, cheddar, and feta — a cozy, no-crust autumn brunch favorite baked to perfection.
Ingredients for Butternut Squash Quiche
- For the Bread Base
4 slices 4 Sandwich bread (white, brioche, or whole wheat) (trim sides)
1 to 2 tablespoon, 1 to 2 Butter, melted
1 teaspoon, 1 Olive oil (optional)
- For the Filling
1 cup, 1 Roasted butternut squash (small cubes)
2 nos. 2 Large eggs
½ cup, ½ Fresh cream
3 tablespoon, 3 Milk
¼ cup, ¼ Grated cheddar cheese
3 tablespoon, 3 Crumbled feta cheese
3 tablespoon, 3 Finely chopped onion
1 clove, 1 Garlic (finely chopped)
1 teaspoon, 1 Olive oil or butter (for sautéing)
¼ teaspoon, ¼ Cumin powder
Salt and pepper to taste
A pinch of nutmeg (optional)
Fresh thyme or parsley for garnish
Directions to make Squash quiche
- Roast the Butternut Squash
Drizzle cubed butternut squash with olive oil, salt, and pepper.
Roast at 400°F (200°C) for 25 to 30 minutes until golden and caramelized — this brings out its natural sweetness. - Prepare the Custard
Whisk together eggs, cream, milk, cumin powder, nutmeg (optional), salt, and pepper until smooth and pale.
This mixture forms the creamy base of your quiche. - Layer the Bread Base
Grease tray with 1 tablespoon butter or olive oil, Line your baking dish with buttered bread slices (trim sides), add caramelized onions, roasted squash, and sprinkle cheeses. Pour the egg custard mixture evenly.
The bread soaks in all the rich flavors. - Bake Until Golden
Bake in preheated oven at 375°F (190°C) for 30–35 until puffed, golden, and set in the center.
Cool for 10 minutes before slicing to reveal perfect layers.
Notes
- 1 cup = 250 ml
Print
Directions to make Butternut Squash Quiche with step by step images
- Roast the Butternut Squash
Drizzle cubed butternut squash with olive oil, salt, and pepper.
Roast at 400°F (200°C) for 25 to 30 minutes until golden and caramelized — this brings out its natural sweetness.
- Prepare the Custard
Whisk together eggs (I added 1 first then added another egg not in pic), cream, milk, cumin powder, nutmeg (optional) salt, and pepper until smooth and pale. This mixture forms the creamy base of your quiche.
- Layer the Bread Base
Grease tray with 1 tablespoon butter or olive oil, Line your baking dish with buttered bread slices (trim sides), add caramelized onions and garlic (pan roast it with a teaspoon of oil oil, salt and pepper to taste), roasted squash, and sprinkle cheeses. Pour the egg custard mixture evenly.
The bread soaks in all the rich flavors.
- Bake Until Golden
Bake at 375°F (190°C) for 30–35 until puffed, golden, and set in the center.
Cool for 10 minutes before slicing to reveal perfect layers.
Pro Tips to make tasty Butternut Squash Autumn Quiche
- Toast the bread lightly before layering for a crispier base that won’t turn soggy.
- Don’t skip cooling time! Let the quiche rest for 10 minutes after baking — it helps the custard set and slice neatly.
- Balance the flavors: If your squash is very sweet, add an extra pinch of salt or feta for contrast.
- Bake on the middle rack for even golden color on top and soft center inside.
- Add a touch of freshness: Sprinkle herbs like thyme or parsley right before serving.
- Make-ahead friendly: Assemble everything the night before, refrigerate, and bake fresh in the morning.
Serving Suggestions
- Serve warm for breakfast or brunch with a side of leafy greens or arugula salad.
- Pair with a bowl of pumpkin soup or tomato basil soup for a cozy dinner.
- Add a side of roasted vegetables or hash browns to make it a full fall meal.
- Slice into smaller squares and serve as appetizers for a festive autumn gathering.
- For a café-style touch, drizzle a little olive oil and sprinkle red chili flakes before serving.
FAQs – Squash Quiche
Absolutely! This recipe uses a bread base instead of pastry crust, making it easier and lighter while still giving a rustic crunch.
Make sure to toast the bread base slightly and cool roasted squash before layering — this keeps moisture out and your quiche firm and sliceable.
A mix of cheddar and feta cheese gives the perfect blend of creamy, melty, and tangy flavor. You can also add a sprinkle of parmesan on top for extra golden color.
Yes! You can assemble it, refrigerate overnight, and bake it fresh in the morning. It’s one of the best make-ahead fall breakfast recipes for busy days.
Definitely. Slice, wrap tightly, and freeze. Reheat in an oven or air fryer to restore its crisp texture. It’s a great meal prep quiche recipe for autumn brunches.
Yes, both work beautifully! The flavor changes slightly — pumpkin quiche turns sweeter, while sweet potato quiche tastes richer and more hearty.
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