Roasted Butternut Squash and Spinach Quiche – Gluten Free

15/11/12 5:14 PM

This recipe started as a butternut squash, kale and goat cheese frittata from the most recent issue of Vegetarian Times.  The kale wasn’t a big hit with everyone, so the next evolution of the recipe used spinach and gruyere.  It was then that I realized I’m not really a fan of frittatas – or omelets either.  Actually eggs really aren’t high on my list of  “must have” foods.  But the lovely quiche, with it’s fluffy custard and endless combinations of vegetables and cheeses – now that’s an egg dish I can dig in to!

Cook the onion over moderately low heat until it softens and begins to brown.  Add spinach and saute until just wilted.  If you like your spinach cooked a bit more, feel free.  I always tell my client to view a recipe as a guideline – feel free to substitute, omit, add and adjust to suit your tastes.  Works for most everything except baked goods.

Nourishing Tip:   Always roast an extra butternut squash.  Add it to soups, salads and this quiche recipe during the week to cut down on prep time.

Roasted Butternut Squash and Spinach Quiche – Gluten Free

1 cup diced onion

3-4 cups roasted butternut squash

7 ounce package of baby spinach

4 organic eggs

2 cups organic half and half

5 sage leaves, fried

1 cup shredded gruyere cheese

olive oil

black pepper – optional

Preheat oven to 350 degrees.

Lightly oil 9 or 9 1/2 inch deep dish pie plate.

Cook onions over medium low heat until they are soft and beginning to turn brown.  Toss in spinach sauteing until wilted.  Line bottom of pie plate with spinach and onion mixture. While the skillet is still hot, add a smidge of olive oil and the sage leaves.  Cook for about 2 minutes or so, turning about halfway.  You want the leaves to be dark green and crispy. Next, place roasted butternut squash on top of spinach.

In a medium sized bowl, beat eggs until well blended.  Add 2 cups of half & half and mix.  To the egg and cream mixture add the gruyere cheese and fried sage leaves, crumbled.   Season with pepper if desired.  I never add salt because the cheese contains a fair amount of sodium.

Place quiche in oven and bake at 350 degrees for 40-50 minutes until just set.  Let cool before slicing and serving.

A simple salad of mixed greens, pumpkin seeds and diced pear tossed with a white balsamic vinaigrette would be a wonderful accompaniment to this rich and savory quiche.

Posted by Deborah Buell | in Autumn, Blog, Healthy Eating, Recipes | Comments Off

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