Best Thanksgiving Quiche – Easy Holiday Brunch

Thanksgiving quiche recipes are the answer to your holiday brunch dilemma. This version combines the classic comfort of quiche with the festive flavors of Thanksgiving—roasted butternut squash, spinach, and sharp cheddar, all baked into a flaky, buttery crust. It’s a one-dish meal that feeds a crowd, slices beautifully, and can be made ahead, freeing you up to enjoy the day.

I’ve tested this recipe to nail the perfect custard-to-filling ratio: 4 large eggs to 1 cup of heavy cream gives a silky, set texture without being too dense. The crust is pre-baked (blind-baked) to prevent sogginess, and the filling is seasoned with sage and thyme to echo your holiday table. Whether you serve it for brunch, lunch, or a light dinner, this quiche delivers consistent results every time.

If you have leftover roasted turkey or ham, swap it in for the squash—this quiche is forgiving and adaptable. The key is to keep the filling moist but not watery, and to bake at a steady 350°F (175°C) until the center is just set. Let’s get into the details.

About the Ingredients

1 9-inch (23-cm) unbaked pie crust (homemade or store-bought)

Use a deep-dish crust for extra filling space. If using store-bought, thaw per package instructions. For a gluten-free option, use a gluten-free pie crust.

1 cup (150g) butternut squash, peeled and cut into 1/2-inch cubes

Roast the squash before adding to avoid watery quiche. Substitute with sweet potato or pumpkin. Buy pre-cut cubes to save time.

1 cup (30g) fresh spinach, roughly chopped

Use baby spinach for convenience. Squeeze out excess moisture after washing. Frozen spinach works if thawed and well-drained.

1/2 cup (60g) shredded sharp cheddar cheese

Sharp cheddar adds bold flavor. Substitute with Gruyère, Swiss, or a mix. Pre-shredded is fine, but block cheese melts smoother.

1/2 cup (60g) shredded mozzarella cheese

Mozzarella adds stretch. Use low-moisture part-skim for better texture. You can use all cheddar if preferred.

4 large eggs

Use room-temperature eggs for a smoother custard. If you forget, place them in warm water for 5 minutes.

1 cup (240ml) heavy cream

Heavy cream gives a rich, silky texture. Substitute with half-and-half for a lighter quiche, but reduce baking time slightly.

1/2 teaspoon salt

Use fine sea salt. Adjust to taste, but remember cheese adds saltiness.

1/4 teaspoon black pepper

Freshly ground is best. Add a pinch of cayenne for heat if desired.

1/2 teaspoon dried sage

Sage is a classic Thanksgiving herb. Use 1 teaspoon fresh, chopped. Substitute with thyme or rosemary.

1/2 teaspoon dried thyme

Thyme complements eggs and squash. Use 1 teaspoon fresh leaves.

1/4 cup (25g) grated Parmesan cheese (optional, for topping)

Adds a savory crust. Skip if you prefer a lighter topping.

Tips & Tricks

Blind-bake the crust

Pre-bake the crust for 10-12 minutes at 400°F (200°C) to prevent a soggy bottom. Use pie weights or line with foil and fill with beans.

Don't overfill

Leave about 1/4 inch of headspace in the crust to allow the custard to puff. Overfilling can cause spills.

Check for doneness

The quiche is done when the center is just set but still slightly jiggly. A knife inserted near the center should come out clean. The internal temperature should reach 165°F (74°C).

Step-by-Step Instructions

1. Preheat and prep crust

Preheat oven to 400°F (200°C). Place pie crust in a 9-inch pie dish and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, until edges are lightly golden. Remove weights and set aside to cool slightly.

2. Roast the squash

Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for 15-20 minutes, until fork-tender and caramelized at edges. Set aside to cool.

3. Whisk the custard

In a medium bowl, whisk eggs, heavy cream, salt, pepper, sage, and thyme until well combined. The mixture should be smooth and slightly frothy.

4. Layer the fillings

Sprinkle half of the cheddar and mozzarella over the crust. Spread the roasted squash evenly, then add the chopped spinach. Top with the remaining cheese.

5. Pour the custard

Slowly pour the egg mixture over the fillings, ensuring it covers everything evenly. Gently shake the dish to settle the custard. Sprinkle Parmesan on top if using.

6. Bake the quiche

Reduce oven temperature to 350°F (175°C). Place the quiche on a baking sheet and bake for 35-40 minutes, until the center is just set but slightly jiggly. The top should be golden brown and the edges bubbling. Internal temperature should reach 165°F (74°C).

7. Cool and serve

Remove from oven and let rest for 10 minutes on a wire rack. Slice into 6 or 8 wedges and serve warm or at room temperature.

Delicious Variations

Turkey and Cranberry

Substitute roasted turkey for squash and add 1/4 cup dried cranberries. Omit spinach if desired.

Ham and Swiss

Use diced ham and Swiss cheese instead of cheddar and mozzarella. Add a pinch of nutmeg to the custard.

Vegetarian Mushroom

Sauté 1 cup sliced mushrooms with garlic until browned, and use them in place of squash. Add a handful of fresh thyme.

How to Store Thanksgiving Quiche Recipes

Frequently Asked Questions

If you try this Thanksgiving quiche, I'd love to hear how it turns out. Leave a comment below or tag me on social media with your creations. Keep it simple, keep it growing.

Thanksgiving Quiche Recipes

Thanksgiving quiche recipes: a savory, creamy egg custard in flaky crust, perfect for holiday brunch or leftover turkey dinner.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 9-inch (23-cm) unbaked pie crust (homemade or store-bought)
• 1 cup (150g) butternut squash, peeled and cut into 1/2-inch cubes
• 1 cup (30g) fresh spinach, roughly chopped
• 1/2 cup (60g) shredded sharp cheddar cheese
• 1/2 cup (60g) shredded mozzarella cheese
• 4 large eggs
• 1 cup (240ml) heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 1/4 cup (25g) grated Parmesan cheese (optional, for topping)

📋 Instructions

1. 1Preheat and prep crust — Preheat oven to 400°F (200°C). Place pie crust in a 9-inch pie dish and crimp edges. Line with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, until edges are lightly golden. Remove weights and set aside to cool slightly.
2. 2Roast the squash — Toss cubed butternut squash with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast at 425°F (220°C) for 15-20 minutes, until fork-tender and caramelized at edges. Set aside to cool.
3. 3Whisk the custard — In a medium bowl, whisk eggs, heavy cream, salt, pepper, sage, and thyme until well combined. The mixture should be smooth and slightly frothy.
4. 4Layer the fillings — Sprinkle half of the cheddar and mozzarella over the crust. Spread the roasted squash evenly, then add the chopped spinach. Top with the remaining cheese.
5. 5Pour the custard — Slowly pour the egg mixture over the fillings, ensuring it covers everything evenly. Gently shake the dish to settle the custard. Sprinkle Parmesan on top if using.
6. 6Bake the quiche — Reduce oven temperature to 350°F (175°C). Place the quiche on a baking sheet and bake for 35-40 minutes, until the center is just set but slightly jiggly. The top should be golden brown and the edges bubbling. Internal temperature should reach 165°F (74°C).
7. 7Cool and serve — Remove from oven and let rest for 10 minutes on a wire rack. Slice into 6 or 8 wedges and serve warm or at room temperature.

👨‍🍳 Chef's Note: This quiche is a versatile canvas—feel free to swap in your favorite holiday leftovers. The key is to keep the fillings dry for a perfect custard every time.

Servings: 6

Cuisine: American

Course: Breakfast

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Liam O'Connor
Liam covers personal finance and investing for beginners, demystifying money management with clear, no-nonsense advice. He focuses on budgeting, saving, and long-term wealth building, often using real-life scenarios to illustrate concepts.