Butternut Squash Caramelized Onion Spinach Crustless Quiche
Eggs are great at any time of the day & Egg Bakes are so nice to prep ahead of time for any meal! 5 minute dinner coming at ya!
Eggs are also one of the original “super foods”. It is a complete protein, rich in healthy fats & nutrients like choline, lutein, Vitamin A and more. The veggies & spices give it an “autumn flavor”. I love mine served warm on spring mix, topped with goat cheese & avocado!
Ingredients (Makes 4 servings):
4 whole eggs (free range organic)
4 egg whites
1 1/4 cup (100g) frozen spinach
1 cup (100g) butternut squash, baked & cubed (I used already prepared frozen)
1/2 yellow onion (approx 100g)
1/2 Tbsp grass fed butter, ghee or avocado oil
1/2 cup almond milk
1 tsp dried sage
1/2 tsp dried parsley & thyme
1/2 tsp garlic powder
1/2 tsp Himalayan sea salt
Directions:
Heat the oil in a large ceramic or stainless steel pan. Add onions & cook on medium high heat. When they turn transculent, turn to low heat & let them caramelize.
Meanwhile, pre heat oven to 375F. Prepare your baked squash (peel & cube).
Add eggs & milk to a large bowl & mix well using a hand mixer. Add all remaining ingredients including onions. Combine well with a whisk or spatula.
Transfer to a sprayed or parchment lined baking dish (a 10 inch circular or 8×8 square would be best).
Bake at 375F for approximately 35-40 minutes.
Tip: Pre bake your squash and have it peeled and cubed before making the quiche. You can also use frozen cubed squash like I did (if you can find it!)
Nutrition info (for entire dish)
500 calories
46g protein
30g carbs (6g fiber & 14g sugar)
23g fat
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