Crustless Butternut Squash Quiche

A butternut squash goat cheese quiche on a wooden board, surrounded by flowers.

5 from 5 votes

This crustless butternut squash quiche recipe is a perfect Autumn brunch main course! With goat cheese, shallots, and fresh spinach, it’s a nutritious, gluten-free, low-carb quiche that takes only 20 minutes to prep, and 40 minutes to bake.

Prep Time20

Cook Time40

Total Time1

Course: Breakfast

Cuisine: International

Servings:

Calories: 210kcal

Author: Genevieve Morrison

Equipment

1 cutting board & sharp knife
1 medium bowl
1 large mixing bowl
1 sauté pan
1 spatula
1 mixing spoon
1 9½-inch quiche dish

Ingredients

6 large eggs
⅔ cup butternut squash - diced
3 medium shallots - thinly sliced
8 oz. baby spinach
½ cup whole milk
½ cup heavy cream
3 oz. goat cheese - divided
3 tbsp. olive oil - divided
1 tsp. fresh thyme
½ tsp. salt
¼ tsp. pepper
salted butter - for liberally greasing quiche dish

Instructions

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 about 1 tbsp. olive oil. Sauté sliced shallots until brown – about 3-5 minutes. Once just about brown, sprinkle with 1 tsp. fresh thyme. Give everything a little 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 large mixing bowl, whisk 6 eggs. Add ½ cup whole milk, ½ cup heavy cream, whisk together, then, add sautéd ingredients, ½ tsp. salt, ¼ tsp. pepper and stir. Crumble 2 oz. goat cheese in dollops into the mixture and stir. Save 1 oz. of goat cheese for later.
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. Slice and serve.

Notes

This quiche will last nicely for 3-4 days if refrigerated and covered.

Check quiche after 20 minutes. If the edges are browning a little too much, lay a piece of tin foil over top. No need to wrap around the edges.

I find it easiest to use pre-sliced butternut squash, rather than slice open a big one. Check to see if your food store has it already prepared. If you can only find a whole butternut squash, and you’re unsure how to slice it, take a look at my butternut squash crostini recipe.

See post for detailed instructions with photos of the process.

Nutrition information is an estimate.

Nutrition