Butternut Squash Quiche

Preheat oven to 400°F (200°C). Place the pie crust in a 9-inch pie dish and set aside.
Toss the diced butternut squash with olive oil and spread on a baking sheet. Roast for 20–25 minutes or until tender and slightly caramelized.
While the squash roasts, sauté the chopped onion in a skillet over medium heat for 5–7 minutes until soft and lightly golden. Let cool slightly.
In a large bowl, whisk together the eggs, half-and-half, nutmeg, salt, and pepper.
Spread the roasted squash and sautéed onions evenly in the prepared pie crust. Sprinkle with chopped herbs if using.
Pour the egg mixture over the filling, then sprinkle the grated cheese evenly on top.
Reduce oven temperature to 375°F (190°C). Bake the quiche for 35–40 minutes or until the center is set and the top is lightly golden.
Let the quiche cool for 5–10 minutes before slicing. Serve warm or at room temperature.