Butternut "crusted" roasted red pepper quiche
 
Prep time
Cook time
Total time
 
Savory and sweet, this crustless quiche makes a perfect quick meal!
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Serves: 2-4
What you need
Equipment Needed:
  • Mandoline slicer (available here)
  • Quiche dish
For the quiche
  • 2 Tbs. cooking fat (I used ghee; 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 Redmond)
  • Pinch of pepper
  • Parsley and/or goat cheese to garnish (optional)
What to do
  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 ½ 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.
Recipe by Real Food Liz at https://realfoodliz.com/butternut-crusted-roasted-red-pepper-quiche/