Winter Spiced Deep-Crust Quiche with Caramelized Onions & Cinnamon-Infused Squash

What Makes This Special

This holiday quiche elevates the American classic with deep, layered winter flavors and a showstopping, scored crust. The crust is not only buttery and flaky, but adorned with an elegant scored design—a signature professional touch that creates visual drama and a crisp, eye-catching finish. Sweet, cinnamon-roasted squash and deeply caramelized onions add warmth and depth, balanced by nutty cheeses and a custardy, gently spiced filling. Every bite is a celebration of winter’s richness and holiday spirit.

Ingredients

The magic of this quiche is in the careful layering of flavors: a cinnamon-laced, deeply golden crust, sweet-spiced roasted squash, melting caramelized onions, and a custard rich with winter cheeses. Each component brings warmth and depth to the finished bake.

For the Deep Scored Crust

• Flour & Butter: The foundation of a flaky, tender crust. Use cold butter and work quickly.
• Cinnamon & Parmesan: Subtle spice and complexity; ties crust to the filling and adds savoriness.
• Egg Yolk: For richness and golden color.

For the Roasted Squash Layer

• Butternut Squash: Sweet, seasonal, and pairs beautifully with cinnamon.
• Cinnamon, Nutmeg, Olive Oil: Enhance the squash’s sweetness and holiday aroma.

For the Caramelized Onions

• Onions, Butter, Brown Sugar: Slow-cooked to develop deep, sweet-savory complexity.
• Garlic & Thyme: Add earthiness and aromatic depth.

For the Custard

• Eggs, Cream, Milk: The classic rich base for quiche.
• Gruyère & Smoked Cheddar: For nutty depth and a hint of smokiness.
• Nutmeg, Cayenne: For warmth and balance.

Instructions

Step 1: Prepare and Chill the Dough

In a large bowl, whisk together 250g flour, 4g salt, 1/2 tsp cinnamon, and 30g Parmesan. Add 160g cold butter and cut it in with a pastry blender or your fingertips until pea-sized pieces remain. Drizzle in 65ml ice-cold water and 1 egg yolk, tossing gently until the dough just comes together. Press into a flat disc, wrap in plastic, and chill for at least 1 hour (or up to overnight). This resting period is crucial for gluten relaxation and easy rolling.

Step 2: Roll, Line, and Score the Crust

On a well-floured surface, roll out the chilled dough to a 32cm circle, about 4mm thick. Gently lift and line your tart ring or springform pan, pressing evenly into the base and up the sides (dough should reach at least 5cm high up the sides). Trim excess, leaving a 1cm overhang. Chill for 20 minutes.

Scoring Technique (Feature): Once firm, use a sharp paring knife to score a decorative pattern (such as chevrons, holly leaves, or diamonds) into the exposed dough sides. Press only deep enough to mark the surface—do not cut through. This technique not only adds holiday elegance, but also creates micro-channels for steam, helping the crust bake crisp and evenly.

Tips for Mastering Scoring:

• Work with very cold dough to prevent dragging or tearing.
• Use light, controlled strokes for even depth.
• Practice your pattern on a piece of parchment before scoring the crust.

Step 3: Blind Bake the Crust

Preheat oven to 190°C (fan 170°C/gas 5). Place the lined and scored shell on a baking tray. Line with parchment and fill with pie weights. Bake 25 minutes until sides are set. Remove weights and parchment, then bake 12–15 minutes more, until golden and crisp. Cool completely.

Step 4: Roast the Squash

Toss diced squash (350g) with 2 tsp olive oil, 1/4 tsp cinnamon, 1/8 tsp nutmeg, salt, and pepper. Spread on a lined tray and roast at 200°C for 20–25 minutes, flipping once, until deeply golden and tender. Cool.

Step 5: Caramelize the Onions

Melt 30g butter in a skillet over medium-low heat. Add onions and a pinch of salt. Cook, stirring often, about 20–25 minutes, until deep golden brown. Stir in 10g brown sugar, garlic, and thyme; cook 2 minutes more. Cool.

Step 6: Assemble the Layers

Spread cooled caramelized onions evenly over the base of the baked shell. Scatter roasted squash cubes over the onions. Top with both cheeses, reserving a little for finishing.

Step 7: Make and Pour the Custard

In a bowl, whisk 4 eggs, 300ml cream, 90ml milk, 1/2 tsp salt, 1/4 tsp pepper, pinch of cayenne, and a hint of fresh nutmeg. Slowly pour custard over the filling, allowing it to settle into all the gaps. Sprinkle with reserved cheese.

Step 8: Bake the Quiche

Bake on a tray at 160°C (fan 140°C/gas 3) for 50–60 minutes, or until puffed, golden, and just set (a gentle wobble in the center is perfect—it will finish setting as it cools). Cool in the tin on a wire rack at least 30 minutes before unmolding and slicing.

Pro Tips

• Keep Your Dough Cold: A chilled dough makes scoring easier and ensures a flaky, tender crust.
• Layer for Flavor: Roasting squash and caramelizing onions separately brings out their natural sweetness and depth.
• Custard Consistency: For a silky, just-set custard, do not overbake; check for a slight jiggle in the center.

Troubleshooting

Crust shrinking or slumping? Make sure the dough is well-chilled before baking, and don’t skip the resting period after lining the pan. Use pie weights generously.

Custard curdled or cracked? Oven temperature was likely too high or the quiche was overbaked. Bake low and slow, and remove when the center still wobbles slightly.

Variations

• Mushroom & Sage: Replace squash with sautéed wild mushrooms and add 1 tbsp chopped fresh sage for an earthier winter profile.
• Cranberry-Pecan: Add a handful of dried cranberries and toasted pecans to the onion layer for a sweet-tart crunch.
• Bacon & Apple: Layer cooked, chopped bacon and thinly sliced sautéed apples for a smoky-fruity twist.

Storage

Store cooled quiche, covered, in the refrigerator for up to 3 days. Reheat slices gently in a low oven (150°C) or enjoy at room temperature. Quiche may also be frozen (well-wrapped) for up to 1 month; thaw overnight in the fridge before reheating.