Butternut Crusted Quiche

The ingredients are simple: sliced butternut squash (I peeled mine and sliced it with my handy mandoline slicer), roasted red pepper (I chopped up the kind that comes in a jar, available at almost any store), onion, a few spices, and of course, eggs.

roasted red pepper quiche ingredients

The butternut squash “crust” is so darn yummy and pretty, and it adds some light sweetness to the recipe that contrasts perfectly with the red pepper and onion.

 

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Butternut “crusted” roasted red pepper quiche
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Butternut “crusted” roasted red pepper quiche
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Ingredients
  • 1/2 TBSP cooking fat ghee, coconut oil, etc.
  • 1 cup butternut squash sliced very thin
  • 7-8 large eggs beaten
  • 1 cup roasted red pepper chopped
  • 1 small onion chopped
  • 1 pinch cayenne pepper
  • 1 pinch salt
  • 1 pinch pepper
  • parsley or goat cheese for garnish optional
Servings -4
Prep Time -15
Cook Time -35
Ingredients
  • 1/2 TBSP cooking fat ghee, coconut oil, etc.
  • 1 cup butternut squash sliced very thin
  • 7-8 large eggs beaten
  • 1 cup roasted red pepper chopped
  • 1 small onion chopped
  • 1 pinch cayenne pepper
  • 1 pinch salt
  • 1 pinch pepper
  • parsley or goat cheese for garnish optional
Servings -4
Prep Time -15
Cook Time -35
Instructions
  1. Preheat oven to 350 degrees
For the crust
  1. First, grease the quiche dish with ½ Tbs cooking fat. Then, arrange the butternut squash slices in a thin layer at the bottom of the dish, adding slices around the sides. It doesn’t have to be perfect!
  2. Bake for 10 minutes at 350 degrees. This helps keep the butternut squash in place when you add the other ingredients.
For the filling
  1. While the crust is baking, sauté the chopped onions in 1.5 Tbs. cooking fat until soft and slightly brown.
  2. Add onions, chopped red peppers, cayenne, salt and pepper to the beaten eggs.
  3. Once you remove crust from the oven, pour the egg mixture into the dish.
  4. Bake at 350 for 25 minutes. Remove from oven and allow to cool before slicing.

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