Roasted Winter Squash and Caramelized Onion Quiche
Roasted Winter Squash and Caramelized Onion Quiche is a comforting, winter-ready dish that highlights how sustainable plant-forward cooking can feel both hearty and elegant. The rice crust offers a naturally gluten-friendly base with a crisp texture and subtle savory notes, flavored with rosemary, garlic powder, and black pepper. It provides structure without overpowering the filling, allowing the seasonal ingredients to shine.
The filling combines sweet, roasted squash with deeply caramelized onions, creating layers of richness and natural sweetness. Goat cheese adds a tangy creaminess that balances the earthiness of the vegetables, while sage, nutmeg, and smoked paprika bring warmth and depth without overwhelming the dish. Baked until just set, the quiche is tender and custardy, perfect for slicing cleanly while still feeling indulgent.
This dish works beautifully for brunch, lunch, or a light dinner, and it holds up well for leftovers—making it an ideal choice for meal prep or gatherings. Served warm or at room temperature, it pairs easily with a simple salad or roasted vegetables, reinforcing the idea that seasonal, sustainable meals can be both practical and satisfying.
Roasted Winter Squash and Caramelized Onion Quiche
Ingredients
- For the Rice Crust
- 1 ½ cups cooked white or brown rice
- ½ cup shredded Parmesan (or nutritional yeast for vegan option)
- 1 egg, lightly beaten (or flax egg for vegan option: 1 tbsp ground flax + 3 tbsp water)
- 1 tsp olive oil
- ½ tsp dried rosemary, crushed
- ¼ tsp garlic powder
- ¼ tsp freshly cracked black pepper
- Salt and pepper, to taste
- For the Filling
- 2 cups cubed winter squash (acorn, butternut, or hubbard)
- 1 tbsp olive oil
- Salt and pepper
- 1 ½ cups onion, thinly sliced
- 1 tsp olive oil (for caramelizing onions)
- 4 large eggs
- 1 cup milk or cream (dairy or plant-based)
- 2 oz goat cheese, crumbled
- ½ tsp dried sage
- ½ tsp smoked paprika
- Pinch of nutmeg
Instructions
- Preheat oven to 375°F (190°C).
- Combine cooked rice, Parmesan, egg, olive oil, rosemary, garlic powder, salt, and pepper in a bowl.
- Press the mixture evenly into a greased 9-inch deep dish tart pan (or pie dish), forming a firm, even layer along the bottom and sides. Wetting your fingers with water helps to press without sticking.
- Bake crust 10–12 minutes until lightly golden. Remove from oven and set aside.
- Toss cubed squash with 1 tbsp olive oil, salt, and pepper.
- Spread on a baking sheet and roast 20–25 minutes until tender and lightly caramelized. Remove and cool slightly.
- Meanwhile, heat 1 tsp olive oil in a skillet over medium-low heat.
- Add sliced onions and cook 15–20 minutes, stirring occasionally, until soft and golden brown. Remove from heat.
- In a bowl, whisk together eggs, milk/cream, sage, smoked paprika, nutmeg, salt, and pepper.
- Layer roasted squash and caramelized onions evenly over the rice crust.
- Pour egg mixture over the vegetables.
- Sprinkle crumbled goat cheese on top.
- Bake at 375°F (190°C) for 30–35 minutes, until the egg is set and the top is lightly golden.
- Let quiche cool 10–15 minutes before slicing.
Notes
Tips for Success
- Rice crust: Press firmly to avoid crumbling; slightly sticky rice works best.
- Vegetable prep: Roasting squash ahead of time improves flavor and shortens final bake time.
- Make-ahead: Quiche can be assembled the night before and baked the next day.
- Serve: warm or at room temperature.