This Butternut Squash Quiche with Four Cheeses brings together the richness of butter, the sweetness of butternut squash, and the creaminess of four different cheeses to create a truly indulgent experience.
With a crisp, buttery crust and a flavorful filling, this quiche is bound to impress!
A homemade quiche is always a delightful dish, perfect for any meal of the day.
This Four Cheese and Butternut Squash Quiche is a true delight, with layers of textures and flavours that make it a standout dish.
Enjoy it warm or at room temperature, and savour the creamy, cheesy goodness in every bite!
The day before yesterday was Tyrini Sunday, so apart from Ravioles, I wanted something else to compliment the dish. I have lots of cheese at home and in the freezer, I had frozen spinach and frozen butternut squash, which was leftover after making kolokotes recently, so I decided to make a quiche.
I had lots of cheeses, eggs and milk, which were enough to make a basic quiche but was debating whether to add some spinach or butternut squash.
As I had already made a spinach quiche in the pasta, I decided to go with butternut squash. I must say that I did not regret it and all my family was satisfied with the result!
On Tyrini Sunday, we do not meat but if you don’t want it vegetarian, you can also add some bacon as I did in this Quiche Lorraine.
Why This Quiche is Special
Quiche is one of the most versatile dishes, enjoyed across cultures for its flaky crust and rich, custard-like filling. The combination of butternut squash and these four Greek cheeses elevates this quiche to a gourmet level, blending sweet and savoury flavors harmoniously. Butternut squash, known for its natural sweetness and creamy texture, pairs beautifully with the salty, tangy, and nutty flavors of the selected cheeses. The addition of thyme and pumpkin spice gives the quiche a subtle warmth, making it perfect for any season.
Serving Suggestions:
Pair this quiche with a simple green salad and a light vinaigrette for a balanced meal. It also makes a fantastic brunch dish, served alongside a fresh fruit platter or a glass of white wine.
Storage Tips:
This quiche stores beautifully. Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a low oven or microwave before serving. You can also freeze slices for longer storage—just wrap them well and defrost overnight in the fridge before reheating.
A Closer Look at the Ingredients
Tart Shell:
You can make the tart shell from scratch or use a premade one. In Greece, you can use store bought Kourou phyllo.
Butternut Squash
This bright orange squash is packed with vitamins A and C, fiber, and antioxidants. Its naturally sweet and nutty flavour makes it an excellent contrast to the salty cheeses in this quiche. Roasting it enhances its sweetness and gives the quiche a delicious depth of flavor.
Four Cheeses
Each Greek and Cypriot cheese in this quiche brings something unique:
- Graviera: A hard cheese with a slightly sweet, nutty taste, perfect for melting. Each Graviera cheese has its own unique flavour, depending on the local flora of the region where it is produced and the length of its aging process.
- Feta: Salty, tangy, and crumbly, this cheese balances the sweetness of the squash.
- Anthotyros: A mild, fresh Greek whey cheese that adds creaminess.
- Halloumi: A semi-hard cheese from Cyprus, with a distinct chewiness, adding a textural contrast.
Thyme and Pumpkin Spice
Herbs and spices enhance the quiche’s flavours. Thyme adds an earthy, slightly floral note, while pumpkin spice (which includes cinnamon, nutmeg, and cloves) subtly complements the butternut squash without overpowering the dish.
Butternut Squash Quiche with Four Cheeses
This Butternut Squash Quiche with Four Cheeses brings together the richness of butter, the sweetness of butternut squash, and the creaminess of four different cheeses to create a truly indulgent experience.
Ingredients
For the Tart Shell:
- 350 grams all-purpose flour
- 1/2 tsp salt
- 250 grams unsalted butter, chilled, grated on a box grater or cut into small pieces
- Ice water (about 4 – 5 tbsp)
For the Filling:
- 300 grams butternut squash (about 1 ½ cups, cubed)
- 1 small onion, finely chopped
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried thyme (or fresh if you have it)
- ½ tsp pumpkin spice (optional)
- 4 large eggs
- 1 cup whole milk (or heavy cream if you prefer)
- ½ cup grated graviera cheese
- ½ cup feta cheese
- ½ cup crumbled anthotyros
- ¼ cup grated halloumi
- Salt and pepper, to taste
Instructions
- Prepare the tart shell: Put the flour, salt and butter in a big bowl. Rub it with your fingers until the flour absorbs the butter and resembles like crumbs. Add the cold water and gently mix until the crumb shold together.
- Transfer the dough in the tart pan and spread it with your fingers to cover the base and sides of the pan..
- Cover it with cling film and refrigerate for at least half an hour. (You can also prepare it a day ahead).
- Remove the cling film and place a piece of parchment paper. Add some weights and bake in a preheated fan forced oven, to 170o C, for 25 minutes. Set aside to chill.
- Prepare the butternut squash: In a silicone pan (suitable for your air fryer), toss the butternut squash and onion with olive oil, salt, pepper, pumpkin spice, and thyme.
- Bake in the air fryer at 180°C for 10 minutes. (If you do not have an air fryer, bake in the oven at 180°C for 20 minutes). Set aside to cool.
- Prepare the filling: In a bowl, whisk together the eggs and milk. Stir in the cheeses and the roasted squash.
- Assemble and Bake : Remove the parchment paper with the weight and pour the mixture into the pre-baked crust.
- Preheat the oven (fan forced) to 170oC and bake for 40 - 45 minutes, or until the center is set and the top is golden brown.
- Let it cool for 10 minutes before slicing and serving.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 539Total Fat 36gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 13gCholesterol 182mgSodium 543mgCarbohydrates 41gFiber 3gSugar 3gProtein 13g
"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."
Kopiaste and Kali Orexi,
