Butternut squash crusted quiche

Feel like a quiche, but without any grains in the crust?  Check out this Whole30 compliant butternut squash crusted quiche and enjoy!

If you’ve been following me for a while, you’ll realize that I’ve started to have an obsession with all things quiche, but without any grains or flour in the crust.  There’s a crustless quiche, a sweet potato crusted quiche, two bacon crusted quiches (here and here) … you get the idea.  What I love about each of these quiches is the opportunity to get more veggies, or protein, into my meal without worrying about slaving over a pie crust – which sometimes causes me difficulties with gluten-free ingredients.

This time, I’m using a butternut squash as the crust.  You know, for years, when my mum used to make pumpkin soup, this is what she used for it.  I always associated butternut squash with pumpkins, and fall/autumn weather, although to be honest, I love pumpkin all year round!  I think it’s because it’s pretty easy to remove the skin from the butternut squash, compared to the pumpkins we often got in Australia.  Moving to the US has opened my eyes to all the other winter squash varieties available, such as acorn squash, spaghetti squash, and the like.  So this recipe I’ve combined my two latest loves – all things winter squash with the butternut squash, and quiche.

I’ve also put Brussels sprouts in the recipe – simply because I like them – but you can always substitute any other veggies you like in here.  I have a strange quirk about always wanting a variety of colors of veggies in my quiche – generally some sort of red and some sort of green.  Feel free to use spinach, or broccoli, as the green, or red peppers, or sun dried tomatoes as the red (but they may not sit as nicely on top!).

Now I love having quiche for any meal, especially with mayo and salsa on top.  Or tahini and salsa.  With a side serving of more veggies.  There’s just something comforting about a quiche, isn’t there?  Let me know how you love having quiche, and what flavors you enjoy in yours in the comments below!

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Butternut squash crusted quiche

(Paleo, Whole30, gluten-free, dairy-free)

Prep Time 15 minutes

Cook Time 50 minutes

Servings 4

Ingredients

• 150 g butternut squash peeled and sliced into 1/2" thick pieces
• 4 rashers bacon chopped
• 1 small onion chopped
• 1 cup shredded Brussels sprouts
• 1 small tomato
• 6 eggs
• 1/3 cup unsweetened almond milk
• 2 tbs nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp turmeric

Instructions

1. Preheat oven to 400F and grease an 8x8" casserole dish.
2. Place the 1/2" thick pieces of butternut squash to form a layer in the base of the dish.
3. Bake for 25 minutes or until slightly softened.
4. While the squash is baking, saute the bacon and onions in a small frying pan until the onions are soft and the bacon is cooked. Set aside to cool slightly.
5. In a small bowl, combine the eggs, almond milk and whisk until well mixed. Add the nutritional yeast, onion and garlic powders and turmeric until well combined.
6. When the squash is finished baking, layer the bacon and onion across the base of the dish, add the brusssels sprouts on top and pour the egg mixture to cover the whole dish.
7. Slice the tomato into thin slices and lay on top of the egg mixture.
8. Bake the quiche for another 25 minutes or until the eggs are cooked and firm to touch.

Recipe Notes

Can be eaten hot or cold. Leftovers can be stored in the refrigerator or the freezer.