Roasted Butternut Squash, Prosciutto, and Sage Quiche

I secretly enjoy checking out wedding registries and seeing what makes couples tick. Are they more excited about the monogrammed towels and fine china or the obscure kitchen gadgets and fancy knife sets? I’m sure you can guess which category we fell into! I was recently browsing through my good friend Emily’s wedding registry to send her a shower gift. Emily is a great cook (her hummus is seriously the best I’ve ever had!), and while I know people want everything on their registries, I still had a great time carefully selecting the kitchen items I thought she would enjoy and use most often.

Unfortunately, I couldn’t make it to her shower because it was being held in Chicago (but we are super excited to go to the wedding in November!), but browsing through her registry made me wonder what they were serving at the shower. That’s just how my mind is wired! I hope they were serving something like this quiche, which I think would be perfect for a fall brunch shower. It’s gourmet enough to serve to company because it’s stuffed with prosciutto, fresh sage, and roasted butternut squash – yum! I’ll definitely be making this again.

Roasted Butternut Squash, Prosciutto, and Sage Quiche
Printable Recipe

Ingredients:
1 butternut squash, peeled, seeded, and cut into 1/2-inch chunks
1 1/2 tablespoons olive oil
3/4 teaspoon salt
1 leek (white and light green parts only), chopped
2 cloves garlic, minced
4 eggs
2 cups milk
4 slices chopped prosciutto (1/2 cup)
1 cup grated Pecorino Romano cheese
1 tablespoon chopped fresh sage
1 10-inch pie crust

Directions:
Preheat oven to 400˚F. Place squash on a greased cookie sheet and drizzle evenly with 1/2 tablespoon olive oil and 1/2 teaspoon salt. Bake squash for 25-30 minutes at 400˚F or until tender. Lower oven heat to 350˚F.

Heat remaining 1 tablespoon olive oil over medium heat in a large skillet and saute leeks for 5 minutes or until tender. Add garlic and saute one additional minute.

Beat eggs and milk in a large bowl until well mixed. Mix in butternut squash, leeks, prosciutto, cheese, sage, and remaining 1/4 teaspoon salt. Line a 10-inch pie pan with prepared pie crust; pour in quiche mixture. Bake at 350˚F for 45 to 60 minutes, or until set. Cool slightly and cut into 8 wedges. Makes 8 servings.

Nutrition: 330 calories, 20.4g fat, 2.0g fiber, 14.1g protein per serving
Cost: $0.91 per serving

43 Responses to Roasted Butternut Squash, Prosciutto, and Sage Quiche

  1. This quiche look so beautiful kerstin, I love how how big the chunks of that squash are. Make it look so rustic, yet elegant enough to serve on dinner with friends.

  2. That is the perfect fall brunch dish! I don’t know why I never think to use sage. Now that you mention it, I’m going to have to change things up and use it. Love that there’s prosciutto in there. Your quiche is like a more sophisticated ham and cheese quiche. Your picture is beautiful! I love the orange chunks of butternut squash :) YUM!

  3. I love this idea!!! You are always able to thing beyond ‘the box,’ and it amazes me! Butternut squash in a quiche is such a great idea for fall!!! And I love how it looks cut – you can see the chunks of squash – yum!

    I like to look through friends’ registries too! I’m going today to buy gifts for 2 October weddings. It’s fun to see their color choices and what kitchen gadgets they want, especially if it reminds me I still need something for my own kitchen! That’s pretty bad, “one for them, one for me” haha :)

  4. Haha I would totally be that person looking at bridal registries if I had thought of it. I tend to be fascinated by the things that people buy. This quiche looks fantastic. You are right it is so perfect for fall. And to use up the 12 pounds of winter squash that I just purchased at Whole Foods. I wish I were exaggerating. But it was on sale for 99 cents a pound. I had no choice.

  5. My aunt is getting married in November too and she has her shower this coming weekend that I won’t be attending either. I’ve thought of the same things- what is she registering for? What will they serve at the shower? Hmmm. This quiche would be perfect.

  6. your quiche is GORGEOUS! exquisite and appetizing, too. i love the different colors and shapes and textures–it’s just all-around good stuff, kerstin!
    incidentally, i love looking at registries too, and more often than not, i’m appalled at the taste (or lack thereof) of the people i thought i knew. :)

  7. I made this tonight and….YUM! Seriously! just…YUM! Everyone ate it before I got to take a picture! Next time I will make sure and get a picture though!

  8. What an amazing way to use butternut squash, my mom’s growing a whole bunch of them and we’ve been planning the myriad of ways to use them, can’t wait to add quiche to the list :)

  9. Thanks everyone! I am so into fall flavors right now and can’t wait until I can get my hands on some canned pumpkin!

    Meghan – I’m exact same way when I’m browsing registries with the “one for you, one for me” strategy :)

    Jessica – Yay, I’m so glad you enjoyed it!! Your comment made my day :)

  10. We just served this in a brunch for company. It was DELICIOUS. Our guest is quite the gourmet cook and she enjoyed it a great deal. Thanks!

  11. Pamela – Oh good, I’m glad everyone enjoyed it! I truly get excited every time I get positive feedback about a recipe, so thanks for taking the time to comment :)

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