. The base is actually wilted spinach. I also took the liberty of adding a small sliced sautéed zucchini because I had it. You can basically use whatever you have on hand. Also, add your own seasonings to taste. data-pin-do=)
Butternut Squash Bacon Spinach Quiche
April 7, 2020
I made this Butternut Squash Bacon Spinach Quiche, which is crustless (your welcome, my gluten-free friends!). The base is actually wilted spinach. I also took the liberty of adding a small sliced sautéed zucchini because I had it. You can basically use whatever you have on hand. Also, add your own seasonings to taste.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 6 Servings
Directions
1Preheat oven to 400° F. Toss butternut squash with olive oil and season with salt and black pepper. Arrange coated squash on a baking sheet and roast until squash is tender and lightly browned, 25 to 30 minutes.
2Lower the oven to 350° F. Grease a 9-inch pie pan generously with nonstick cooking spray.
3Add the olive oil to a large skillet on medium-high heat. Add in spinach and cook until spinach wilts, about 2 minutes. Add spinach to the prepared pan. Then top with the butternut squash and bacon.
4In a medium bowl, whisk together eggs, milk and salt and pepper. Pour egg mixture over the top of the spinach and butternut squash. Sprinkle the top with cheddar cheese, along with an additional sprinkle of salt and pepper. Bake for 35 - 45 minutes or until the egg sets up. Remove from heat and wait a few minutes before cutting into 6 slices.
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