Butternut Squash Quiche: A warm fall treat!
This butternut squash quiche can be served anytime throughout a crisp fall day, from a warm start to your morning to a delicious dinner. This vegetarian dish can also be made vegan with egg and cheese substitutes!
If you are looking for a perfect dessert to try after this meal check out our Baked Pears recipe or if you are looking for a companion dish that fits this dish superbly try our Potato and Leek Fall Soup!
🍲How To Prepare A Butternut Squash🍲
It seems that many people are not all that familiar with the preparation of a butternut squash. In fact, the first time I had ever prepared a butternut squash was during my first time trying this recipe.
First you must cut the squash in half lengthwise. This will reveal the seeds at the bottom and give you a good basis for peeling and cutting.
We then remove the seeds and insides with a spoon. These seeds will look very similar to the inside of a pumpkin. They are from the same family after all!
Then peel the skin of the squash with a vegetable peeler or knife. The skin is edible but does not fit the texture of this recipe.
🥬How to make this recipe vegan friendly🥬
Here at Fall Recipes For You we love recipes that can work for everyone with all kinds of diets and lifestyles. This butternut squash quiche recipe does just that. With just a few ingredient tweaks, it becomes instantly vegan!
Vegan Egg Substitute
Our favorite vegan egg substitute is JUST Egg. This is the best vegan egg replacer on the market and tastes and works the most like real eggs. We very highly recommend this especially for quiches!
Vegan Cheese Substitute
The most used and best vegan cheese substitute that we love the most here at Fall Recipes For You is So Delicious Cheddar. This is definitely the best vegan cheddar on the market.
Vegan Butter Substitute
Vegans know how much of a staple Earth Balance is in every vegan’s fridge. It is by far the best butter substitute around and can be used in a 1:1 ratio.
Vegan Milk Substitute
Oat milk is the best milk substitute for this quiche because it contributes to the texture and firmness of the eggs. Our favorite is Planet Earth Extra Creamy!
What Ingredients You Will Need
2 Pie crusts
Butter (or Vegan Butter)
Approx 6 eggs, depending on size of pie tin (about 1 1/4 cups vegan egg substitute)
Full yellow onion, diced
3-4 cloves garlic, minced
Butternut squash, cubed
Leek, sliced 1”
Mushrooms (I use baby Bellas), diced
1 cup fresh sage
2 cups Cheddar or Colby, freshly grated (or Vegan Cheese Substitute)
1 cup Whole milk ( or vegan milk substitute, we recommend oat milk)
1 Tbs Cinnamon
1/2 Tbs Clove
Salt and Pepper to taste
Directions
Preheat oven to 350
Boil butternut squash until it’s al dente (approx 5 min)
*Follow detailed instructions above*
While you boil the squash, add butter, and onion to pan on medium and soften onions until they go golden
Add garlic until it’s fragrant
Add leeks, mushrooms, salt, and pepper
Drain and add butternut squash, reserving half a cup of hot water
Add cinnamon and cloves to the veggie mixture
Cook on medium until everything is soft, then add sage (reserve one leaf for presentation) until it’s either soft or fragrant
Remove from heat
In a large bowl, whisk eggs, 1 1/2 cups cheddar, and whole milk, slowly add a few tablespoons of the reserved squash water to temper it. (You can skip the tempering if using vegan eggs)
Add the veggies to the egg mixture bowl, then pour everything evenly into crusts
Top with remaining cheddar
Cook for 50-60 min, or until firm
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