This Butternut Squash & Sage Quiche with Crispy Pancetta is a deeply savoury, restaurant‑worthy dish that brings together autumn comfort and refined flavour. Roasted butternut squash adds natural sweetness and a velvety texture, while pancetta delivers a salty, crispy contrast that anchors the quiche with richness. Shredded Gruyère melts into the custard, creating a glossy, luxurious filling that feels indulgent without being heavy.
Fresh sage infuses the egg mixture with warm, aromatic depth, giving each slice a beautifully layered flavour profile. As it bakes, the quiche develops a golden top and a perfectly set centre — the kind of finish you’d expect from a bistro brunch or a chef‑styled dinner menu.
It’s elegant, hearty, and incredibly satisfying. Serve it warm for a polished brunch, pair it with a simple green salad for a restaurant‑quality lunch, or enjoy it as a comforting yet elevated dinner. This quiche is the definition of rich, savoury perfection.
Category: Quiche
Tone: Rich, savory, restaurant‑quality
Servings: 6
Prep Time: 25 minutes
Cook Time: 40 minutes
Ingredients
- 1 refrigerated pie crust
- 1½ cups roasted butternut squash cubes
- ½ cup cooked pancetta
- 1 cup shredded Gruyère
- 4 eggs
- 1 cup whole milk
- 1 tbsp chopped fresh sage
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 375°F (190°C).
- Press pie crust into a 9‑inch pie dish.
- Layer squash, pancetta, and Gruyère evenly.
- Whisk eggs, milk, sage, salt, and pepper.
- Pour egg mixture over the filling.
- Bake 35–40 minutes until set and lightly golden.
- Cool 10 minutes before slicing.
Storage
Refrigerate up to 3 days. Reheat at 325°F for 8 minutes.
Substitutions
- Pancetta → Bacon or turkey bacon
- Gruyère → Swiss or white cheddar
- Butternut squash → Roasted sweet potato
Storage
Best fresh. Can refrigerate for 1 day; reheat at 325°F for 6 minutes.
Substitutions
- Brie → Camembert
- Honey → Maple syrup
- Figs → Pear slices
Enjoy!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
