Crustless Butternut Squash Quiche

"What a great fall recipe! Served this for Sunday breakfast and my family loved it!"

- Carla H.


6 large eggs ⅔ cup butternut squash 3 medium shallots 8 oz. baby spinach ½ cup whole milk ½ cup heavy cream 3 oz. goat cheese 3 tbsp. olive oil 1 tsp. fresh thyme ½ tsp. salt ¼ tsp. pepper 1 tsp. salted butter


Preheat oven to 375 F. (190 C.). Thinly slice 3 shallots.


Slice butternut squash into 1-inch by ½-inch pieces until you have ⅔ cup sliced squash.


Drizzle sauté pan with 1 tbsp. olive oil. Sauté sliced shallots until brown. Once just about brown, sprinkle with 1 tsp. fresh thyme. Stir and remove from pan into a bowl.


Add 1 tbsp. olive oil to the pan, and sauté sliced butternut squash until sides are slightly browned – about 7-8 minutes. Remove into the bowl with shallots and thyme.


In 1 more tbsp. olive oil, sauté 8 oz. baby spinach – about 2-3 minutes. Remove into the bowl with other sautéd ingredients.


In a mixing bowl, whisk 6 eggs. Add ½ cup whole milk, ½ cup heavy cream, whisk, then add sautéd ingredients, ½ tsp. salt, ¼ tsp. pepper and stir. Crumble 2 oz. goat cheese into the mixture and stir.


Very liberally grease a 9½-inch quiche dish ( with butter, then pour quiche mixture into the dish.


Add 1 more ounce of goat cheese globs on top, then bake on top rack for 40-45 minutes.