Butternut Squash & Caramelized Onion Quiche with Thyme Crust

Butternut Squash & Caramelized Onion Quiche with Thyme Crust ingredients

• 1 1/2 cups all-purpose flour
• 9 tbsp unsalted butter, very cold and cubed
• 4-6 tbsp ice water
• 1/2 tsp salt
• 1/2 tsp dried thyme
• 2 cups butternut squash, peeled, seeded, and diced into 1/2-inch cubes
• 1 tbsp olive oil
• 1 medium large yellow onion, thinly sliced
• 1 tbsp unsalted butter
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup Gruyère cheese, shredded
• 1 tbsp fresh thyme leaves, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/8 tsp nutmeg, freshly grated

How to make Butternut Squash & Caramelized Onion Quiche with Thyme Crust

1. To prepare the crust, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon dried thyme in a large bowl. Cut 9 tablespoons very cold cubed unsalted butter into the flour mixture using a pastry blender or your fingertips until crumbly, with some pea-sized butter pieces remaining.
2. Gradually add 4-6 tablespoons ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat the oven to 400°F (200°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate, trimming and crimping the edges as desired.
4. Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then carefully remove the parchment and weights and bake for another 5-7 minutes, until the crust is lightly golden. Reduce oven temperature to 375°F (190°C) and set aside.
5. While the crust bakes, toss 2 cups diced butternut squash with 1 tablespoon olive oil, a pinch of salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender and lightly caramelized. Set aside.
6. In a large skillet, melt 1 tablespoon unsalted butter over medium-low heat. Add 1 medium thinly sliced yellow onion and cook, stirring occasionally, for 20-25 minutes, until deeply caramelized and sweet. If the onions start to stick, add a tablespoon of water or broth.
7. In a large bowl, whisk together 4 large eggs, 1 cup heavy cream, 1/2 cup whole milk, 1 tablespoon chopped fresh thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon freshly grated nutmeg until well combined.
8. Evenly sprinkle 1 cup shredded Gruyère cheese into the pre-baked pie crust, then distribute the roasted butternut squash and caramelized onions over the cheese.
9. Carefully pour the egg custard mixture over the vegetables and cheese in the pie crust. Ensure the filling is evenly distributed and the liquid comes just below the rim of the crust.
10. Bake the quiche at 375°F (190°C) for 40-50 minutes, or until the center is just set and a knife inserted near the center comes out clean. If the crust begins to brown too quickly, you can cover the edges with foil.
11. Let the quiche cool on a wire rack for at least 15-20 minutes before slicing and serving. This allows the custard to fully set and prevents it from falling apart when cut.

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