Butternut “crusted” roasted red pepper quiche

DO NOT TELL ME WHAT HAPPENED IN GAME OF THRONES. DO. NOT. I haven’t watched it yet.
Okay. Important stuff out of the way. On to the butternut “crusted” roasted red pepper quiche, which is almost as amazing as Jon Snow’s sultry pout.
If you’ve read my meal planning post, you know I think it’s important to make a few recipes in “bulk” each week so you have options available should you find yourself suddenly without a stove or opposable thumbs or the willingness to cook dinner because Game of Thrones is back and you have to binge-watch the first 3 seasons to review everything that ever happened in Westeros, ever.
Point is: this recipe is perfect for cooking ahead. It’s the last-minute diner’s best friend. It’s easy as heck – you just throw (not literally) your ingredients in with your eggs and bake.
Make one (or three!) and have a slice of red peppery goodness as a snack, or a few slices as a meal. Add a smidge of goat cheese if you “do dairy.” It keeps beautifully in the refrigerator for a week (if it lasts that long) and tastes amazing cold.
The ingredients are simple: sliced butternut squash (I peeled mine and sliced it with my handy mandoline slicer), roasted red pepper (I chopped up the kind that comes in a jar, available at almost any store), onion, a few spices, and of course, eggs.
roasted red pepper quiche ingredients
The butternut squash “crust” is so darn yummy and pretty, and it adds some light sweetness to the recipe that contrasts perfectly with the red pepper and onion.
NOTE: the amount of spices pictured above is NOT how much you’ll use in this recipe. I took a “pinch” from each. Also: don’t touch your eye after you grab the “pinch” of cayenne. You’ve been warned.
Note that I made this recipe without additional protein, which makes it a bit less filling. I highly recommend cooking some high-quality sausage or seasoned pork (try this recipe) and adding it to the quiche right above the butternut “crust.”
I also listed this modification in the recipe card below.

butternut crusted roasted red pepper quiche

Butternut “crusted” roasted red pepper quiche
Author: Liz
Prep time:
Cook time:
Total time:
Serves: 2-4
Savory and sweet, this crustless quiche makes a perfect quick meal!
Ingredients
  • Equipment Needed:
  • Mandoline slicer (available [url href=”http://amzn.to/16hoOUg” target=”_blank”]here[/url])
  • Quiche dish
  • For the quiche
  • 2 Tbs. cooking fat (I used [url href=”http://amzn.to/UELp8s” target=”_blank”]ghee[/url]; coconut oil works too)
  • Approximately 1 cup sliced butternut squash (sliced thin with a mandoline)
  • 7-8 large eggs, beaten
  • 1 cup chopped roasted red peppers (I used the jarred kind, available at most stores)
  • 1 small yellow onion, chopped
  • Pinch of cayenne pepper
  • Pinch of salt (I use [url href=”http://amzn.to/1a8LUl8″ target=”_blank”]Redmond[/url])
  • Pinch of pepper
  • Parsley and/or goat cheese to garnish (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. (If using added protein, like sausage, prepare ahead of time.)
For the crust
  1. First, grease the quiche dish with 1/2 Tbs cooking fat.
  2. Then, arrange the butternut squash slices in a thin layer at the bottom of the dish, adding slices around the sides. (It doesn’t have to be perfect!)
  3. Bake for 10 minutes at 350 degrees. (This helps keep the butternut squash in place when you add the other ingredients.
For the contents of the quiche
  1. While the crust is baking, sauté the chopped onions in 1.5 Tbs. cooking fat until soft and slightly brown.
  2. Add onions, chopped red peppers, cayenne, salt and pepper to the beaten eggs.
  3. Once you remove crust from the oven, pour the egg mixture into the dish. (If using added protein, like sausage, add it before you pour in the eggs.)
  4. Bake at 350 for 25 minutes.
  5. Remove from oven and allow to cool before slicing.

Enjoy, and happy cooking!
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Liz Wolfe, NTP
 
 
 

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12 Responses

  1. This looks delicious. I want to make it tonight. Question: when you say “sliced thin” for the butternut squash how thin??? 1 mm, 5 mm? In the photo it looks like about 5 mm slice-will those cook through in only 25 minutes?

    1. Hi Sheila! The slices are about the thickness of a piece of thin cardboard? (?? sorry if that doesn’t make sense) not paper-thin but quite thin. They actually cook completely in about 10 minutes, during the pre-bake where you cook the crust for 10 minutes! Although if you replaced butternut squash with sweet potato or some other starchy tuber, it would probably not be sufficient.

  2. Yum! Can’t wait to try this while I binge watch Game of Thrones for the 3rd time. #redweddinghadmelike :O

  3. Game of Thrones was super good (is it ever not?) so you should be excited!!!! I went to a premiere party at a friend’s house and won a Rob Stark figurine which now sits on my desk so I can look at him and pretend like he is still alive 🙁

  4. Made this last night for dinner and my 8 year-old loved it so much he asked for seconds! SUCCESS!
    I made some changes to suit what I had on hand and needed to cook. Cooked this in a casserole dish (had to use more eggs) and added YUMMY sausage from U.S. Wellness, fresh kale from farmer’s market, subed regular red pepper (sauteed with onions and added garlic), and sprinkled bacon on top for a little more crunch. Delicious! Thanks for posting!

  5. I made this last Sunday and have been eating it every day this week! Super yummy! I also threw in a bunch of greens because I am apparently incapable of correctly following a recipe, but still turned out excellent (just needed to cook a tad longer). Also, thanks to your podcasts and posts I tried both beef kidney and pig heart (they were out of beef heart) in a stew this week for lunches. My butcher was quite impressed when I kept asking him for random organs. Seriously yummy and I feel like I’m really nourishing my body 🙂 Now if only I could find some way to make myself like liver….

    1. You are such a badass, Eva! And liver…it’s just the hardest to like. Plain and simple. I think haggis is probably more enjoyable than liver! Thank you for taking the time to leave this delightful comment!

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