This sausage quiche is loaded with butternut squash and gruyere cheese. It is the perfect fall breakfast or brunch dish.
Do you ever get hooked on a food and you just keep eating it over and over again? Well lately, I have been rather obsessed with roasted butternut squash. I've also been making a lot of quiches. So, today these two things collided and the result was delicious!
Sausage, Butternut, and Gruyere Quiche is a blend of pork sausage with sage, roasted butternut squash, and nutty gruyere. This is a perfect fall dish. It's ideal for brunch or a cozy weekend breakfast. This quiche is pretty hearty so you can easily serve this for lunch too.
A flaky, buttery pie crust is a delicious start to any recipe. I used a refrigerated pie crust, but you can certainly make a crust from scratch. Gruyere cheese adds a nice nutty flavor and melts beautifully. This quiche is so perfectly creamy.
Roasted Butternut Squash? Double Yes!
I love roasting butternut squash because it brings out the sweetness. And the color just screams "fall". I like using pork sausage with sage. I love the flavor of sage with butternut squash. At this time of year, I can usually find pork sausage with sage or pork sausage with maple. Both are delicious, but if the sage or maple sausage isn't available at your local supermarket, regular pork sausage is perfectly fine.
Roasting the butternut squash is the most time-involved part of this recipe. If you have roasted squash on hand from another recipe, then this quiche comes together pretty quickly. Otherwise, if you plan ahead and allow time for roasting the squash, you will not be disappointed. Your reward will be a hearty and satisfying slice of this quiche. When I roast the squash, I use a generous amount of black pepper, and the sausage and cheese provide salt. Therefore, I don't further season the quiche filling. But, you can season the quiche filling to your taste.
With cold weather arriving, cozy up this weekend with a slice or two of this hearty fall quiche.
Sausage, Butternut, and Gruyere Quiche
Roasted Butternut Squash
- 1 butternut squash
- salt and freshly ground black pepper
- 1 9-inch pie crust
- 8 ounces sage pork sausage (regular pork sausage is fine)
- 1 cup cubed roasted butternut squash (from above)
- 1 cup shredded gruyere cheese
- 3 eggs
- 1 ½ cups heavy cream
- 1 tablespoon chopped fresh sage
Roasted Butternut Squash
- Preheat oven to 425 degrees. Peel, seed, and cut butternut squash into 1-inch cubes. Toss with a drizzle of oil and season with salt and freshly ground black pepper. Roast for 35-45 minutes until squash is tender and caramelized around the edges. Remove from oven and let cool. Set aside one cup for the quiche and reserve the remaining squash for another use.
- Preheat oven to 450 degrees. Shape the pie crust into a 9-inch tart pan like this one, trimming the excess from the edges. Line with foil and add pie weights. Bake the crust for 10 minutes. Remove the foil and weights and bake for another 5 minutes until lightly golden brown. Remove from the oven and let cool. Reduce the oven to 400 degrees.
- Meanwhile, heat a skillet over medium heat. Add sausage and cook until no longer pink, breaking apart the sausage as it cooks. In a separate bowl, whisk together the eggs and heavy cream. Set aside.
- Place the tart pan on a sheet pan. (This will catch any spillover while baking.) Spread the sausage and butternut squash in the bottom of the pie crust. Top with the shredded gruyere. Pour the egg mixture over the top. Be careful not to overfill the crust. Bake the quiche at 400 degrees for 25-30 minutes until eggs are set. Remove from oven and let sit for 10 minutes.
- Slice and serve warm or at room temperature.