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Butternut squash crusted quiche
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Butternut squash crusted quiche
Prep Time
15 mins
Cook Time
50 mins
 

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

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.