Winter Silhouette Quiche
A vibrant, layered quiche with roasted butternut squash and citrus zest for a snowy, autumnal finish. This French-inspired quick recipe (vegetarian), ready in about 55 minutes, pairs butternut squash, egg, milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cubed butternut squash
- 4 large egg
- 1 cup milk
- 8 oz cream of mushroom soup
- 1/2 cup, grated parmesan cheese
- 1 tbsp, fresh thyme
- 1 tbsp orange zest
- 1 tsp salt
- 1/2 tsp black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F (190°C). Toss 1.5 lbs cubed butternut squash with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25-30 minutes until tender, then set aside.
- Step 2: In a bowl, whisk 4 eggs, 1 cup milk, 8 oz cream of mushroom soup, 1/2 cup parmesan, 1 tbsp thyme, 1 tbsp orange zest, 1 tsp salt, and 1/2 tsp black pepper until fully combined.
- Step 3: Pour the mixture into a greased 9-inch pie dish, then top with the roasted squash. Bake for 25-30 minutes until the top is golden and the center is set.
