A simple quiche that uses seasonal vegetables and flavors for a nutritious meal.
Butternut Squash and Goat Cheese Quiche with Rosemary
This past Thanksgiving, before our big turkey feast, I wanted a light, filling, and seasonal lunch. I wanted to go with a salad but didn’t feel like doing all the chopping and it’s difficult to find a salad that will feed many mouths with different taste buds.
So I decided on a quiche! Nothing fancy here, just a seasonal veg, eggs, cheese and some fresh herbs. Oh, and pre-made crusts for victory! We don’t want to be heroes here, we just want to bring something nutritious to the table that’s also tasty.
If you’re looking for a pre-made crust, pay attention to the ingredients, but don’t fret—each bite has minimal crust, and the real star here is the egg, goat cheese, butternut squash, and rosemary filling!
A few ways you can change this would be:
- Add some meat (e.g. a crumbled sausage would be great here)
- another cheese (cheddar or feta!)
- Switch up the veggies (broccoli, sweet potatoes, or asparagus!)
I hope you try this quiche this winter and, as always, make it your own.
Butternut Squash and Goat Cheese Quiche with Rosemary
portions 4 People
- 1 frozen pie crust
- 10 oz diced butternut squash
- Extra virgin olive oil for drizzling
- 1/4 teaspoon garlic powder
- salt and pepper
- 7 big eggs
- 1/3 Cup crumbled goat cheese
- 3 teaspoon fresh rosemary leaves
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Remove the frozen pie crust from the freezer and set aside to thaw.
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Preheat oven to 425 degrees. Line a baking sheet with parchment paper and place the pumpkin on it. Drizzle with olive oil and season with garlic powder, salt and pepper. Throw to cover. Roast in the oven for 35 to 40 minutes or until the squash is tender.
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While the squash is roasting, whisk the eggs and place in the fridge.
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Once the squash is done roasting, spread it over the bottom of the crust. Scatter the goat cheese and rosemary on top and pour over the eggs. Bake for 30 minutes or until eggs are set. Cut into 4 slices and serve.
