Roasted Butternut Squash and Walnut Quiche
The origin of quiche dates back to medieval France, where savory pies quickly became a favorite in rural cuisine. The most well-known version, Quiche Lorraine, was made with bacon and eggs, but over time, delicious vegetable variations also appeared. The butternut squash and walnut version is the perfect autumn dish, combining the silky texture and sweetness of roasted squash with crunchy walnuts and a creamy egg filling. As the butternut squash roasts in the oven, a sweet, nutty aroma fills the kitchen, creating a warm, homey atmosphere. The secret to the perfect texture is proper preparation: it's important that the butternut squash doesn't remain too wet, so we use it roasted, not boiled. It's also worth lightly toasting the walnuts to make their flavor more pronounced. This dish is the perfect choice for weekend lunches, entertaining guests, or even a special dinner. If you want to make it even more special, you can add a little fresh thyme or feta cheese.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat your oven to 400°F (200°C). Peel the butternut squash, remove the seeds, and cut into approximately 2x2 cm cubes. Spread them on a baking sheet lined with parchment paper, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for about 25 minutes, or until tender and slightly caramelized. Tip: The squash is ready when it can be easily pierced with a fork.
2
While the butternut squash is roasting, peel the onion and slice it thinly. In a skillet, sauté the onion in the remaining 1 tablespoon of olive oil over medium heat for about 5 minutes, or until translucent. Tip: Cook the onion slowly to bring out its sweetness and caramelize it.
3
Roughly chop the walnuts and toast them in a dry skillet for 2-3 minutes, until lightly browned and fragrant. Watch carefully to prevent burning, as this can make them bitter!
4
In a bowl, whisk together the sour cream, eggs, grated cheese, salt, and pepper until well combined. Tip: You can add a pinch of nutmeg for a warmer flavor that complements the squash.
5
Line a quiche dish or pie pan with parchment paper, then place the puff pastry inside. Press it firmly against the bottom and sides. Trim any excess pastry, leaving about a 1 cm overhang.
6
Evenly distribute the roasted butternut squash, sautéed onion, and toasted walnuts over the puff pastry. Then, pour the egg and sour cream mixture over the vegetables and nuts. Gently smooth the top.
7
Place the quiche in the preheated oven and bake at 350°F (180°C) for approximately 35-40 minutes, or until the top is golden brown and the filling is set. You can test for doneness by inserting a toothpick into the center; if it comes out clean, the quiche is ready!
8
Once baked, let the quiche cool for 10 minutes before slicing. This will make it easier to cut. Tip: It's delicious served warm, but it's also perfect cold for breakfast or lunch the next day.
