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Delicata Squash, Red Onion and Gruyere Quiche

Name: Delicata Squash, Red Onion and Gruyere Quiche
Prep time: 30 Minutes
Cook time: 20-30 Minutes
Yield: 8
Cuisine: Breakfast, Main Dishes, Vegetarian, Holiday, Kid Friendly
Ingredients: 1-2 tablespoons SOOC Pepperoncino and Garlic Olive Oil; 1 medium Delicata squash, halved, seeded, and sliced into 1/4-inch-thick rounds; 1 medium red onion, diced; 2 cups Gruyère cheese, grated; 8 large eggs; 1 cup whole milk; 1 teaspoon fresh thyme (optional); Salt and pepper

Serves

Prep Time

30 Minutes

Cook Time

20-30 Minutes

Winter is the season of cozy, hearty meals, and one of the best ways to capture its essence is through a quiche that highlights seasonal produce. Delicata squash, with its tender skin and sweet, nutty flavor, is a perfect centerpiece for a crustless quiche. The squash’s subtle sweetness pairs beautifully with the caramelized red onions, while Gruyère cheese introduces a creamy richness that balances the dish.

A crustless quiche, such as this, keeps things light without sacrificing flavor. It’s also a convenient option for gluten-free diets. The absence of a crust makes the preparation quicker too. It’s hearty enough to serve as a standalone meal, but also pairs well with a simple green salad or roasted vegetables on the side.

This quiche offers a great way to embrace seasonal ingredients without overcomplicating the recipe. Whether you’re hosting brunch, planning a casual dinner, or prepping meals for the week, this quiche is both versatile and satisfying.

Products used: Pepperoncino & Garlic Olive Oil

Ingredients

1-2 tablespoons SOOC Pepperoncino and Garlic Olive Oil
1 medium Delicata squash, halved, seeded, and sliced into 1/4-inch-thick rounds
1 medium red onion, diced
2 cups Gruyère cheese, grated
8 large eggs
1 cup whole milk
1 teaspoon fresh thyme (optional)
Salt and pepper

Directions

Preheat your oven to 350°F. Place squash on a parchment lined baking sheet and roast the squash at for 20–25 minutes until tender and caramelized.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the red onions and cook until they begin to soften and caramelize (about 8–10 minutes).

In a medium bowl, whisk together the eggs and milk. Season with a little salt and pepper. Add the cheese and the cooked onion into the bowl and mix everything together.

Grease your pie dish with the remainder of the olive oil and then dump the egg mixture into the dish. Place the roasted squash pieces on top and place in the oven and bake for 20-30 minutes, or until the eggs are set and the top is golden brown. Allow the quiche to cool for about 10 minutes before slicing and serving.