Veggie Quiche with a Butternut Squash Crust
The “butternut” crust may sound strange- but it is actually a delicious alternative to your flour and butter packed crust!
A great meal for breakfast, lunch, or dinner…packed full of wonderful, delicious vegetables!
There is no shortage of vitamins or nutrients in this meal.
Cut your squash in half, lengthwise (look at that beautiful orange color!)
Peel squash. For an easier peeling experience, chop off the top and bottom of the squash to create a sturdy base. Then stand your squash half upright as you drag the knife down to peel.
Peeled butternut. I love this color.
Slice the halves into 1/8 inch slices.
Layer the squash slices in a pie pan. As you can see, I have broken and bent a few pieces to make them fit. It doesn’t have to be perfect! Beauty is in the imperfections!
Whisk the eggs and cream until blended in a separate bowl. Add the chopped vegetables. Place the quiche in the preheated oven for 30-40 minutes (until it stops jiggling when touched). Let cool for 10 minutes before eating. Enjoy a modernized quiche!
1 small-medium butternut squash, peeled and sliced
8 eggs (from pastured chickens, of course:) )
1/2 cup of milk of choice (used coconut milk)
1/2 onion, diced
3-4 jalapenos, diced
1/2 large tomato
1/4-1/2 cup spinach
1/4 chopped cilantro
salt and pepper to taste
Directions: In pictures above.
Delicious finished product!