True life – I’m a quiche addict. It’s true, I make a quiche every Sunday for my weekly breakfasts. It’s probably one of my more healthier addictions, considering the others include The Real Housewives of New Jersey, Tostitos lime tortilla chips, and cocaine (aka chocolate covered raisins). Most of my quiches are pretty simple, but none other is tastier than this caramelized onion butternut squash crustless quiche.
My mornings are always crazy. Like roll out of bed, HURRY UP AND MOVE or else gremlin (the child I call mine) flips. Change diaper – check. Make coffee – check. Take dog out barefoot and braless while child claws at the door – check. Go pee while child tries climbing on my lap – check. Make hubby’s lunch (so he doesn’t go out to eat every day and spend all our monies) – check. Get flailing child’s legs into the highchair – check. Give dog a treat – check. Get child breakfast – check. Get dog breakfast – check. Feed myself – HAHAHAHA!
That’s why I NEED this caramelized onion butternut squash crustless quiche in my life. Not only do I go from zero to 60 in the span of ten minutes, but I need a hearty breakfast that can be easily reheated and helps me power through my morning. Quiches are perfect for just that. Aaaaaaand I usually serve them to my toddler, then give myself a pat on the back for my sneaky way of hiding all that nutritious goodness.
Oooh, oooh, oooh I almost forgot to mention this beauty of a breakfast is paleo and Whole30 compliant! Packed with savory roasted butternut squash and sweet caramelized onions, the combination of flavors into this comforting egg bake is the perfect way to start your day. And it’s great for get-togethers or holiday brunches too.
So here’s the dealio, I typically have a few jars of pre-made caramelized onions stashed in my freezer. Because I am addicted to them (add that to my list), and they are so easy to incorporate in a ton of breakfast, lunch, and dinner recipes. Since I have mine ready to roll, I can make this quiche in a flash. But if you don’t, have no fear – just set aside a few more minutes to make a batch of caramelized onions (doesn’t hurt to double it and freeze the other half for next week’s quiche…wink wink).
Slice one yellow onion and place into a large saucepan. Add one tablespoon of olive oil and one tablespoon balsamic vinegar. Cook the onion slices on medium/high, evenly coating with the olive oil and balsamic. Once the onions start to get translucent, turn the heat to medium/low and cook until they start to caramelize, mixing frequently. This will take approximately 30 minutes.
As the onions are caramelizing (or thawing if previously frozen) preheat the oven to 400 degrees, then cut 1/2 of a small butternut squash into very small cubes (1/2 – 3/4″). Place the cubes on a baking sheet and coat well with a few teaspoons of olive oil. Roast the squash for around 15 minutes, until the cubes start to soften slightly. Turn down the temperature of the oven down to 375 degrees.
Let the squash and onions cool slightly. In a large bowl, combine the eggs, coconut milk (or you can sub for almond milk), spinach, dried herbs, butternut squash, and caramelized onions. Mix well then pour into a greased glass pie dish.
Bake for 45-55 minutes or until the center is set. If you are not serving immediately, let cool them cut into appropriate serving sizes and refrigerate. When you are ready to eat, simply reheat in the microwave for roughly one minute.
Time Saver Tip
Cut the butternut squash and store in the refrigerator. Or cut the squash and roast it in the oven as you make the caramelized onions. Store in separate containers once cooled, then refrigerate. When ready to make the quiche, simply add the squash and onions in the egg mixture and bake!
- 1 yellow onion
- 1 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ½ small butternut squash, cut into ½ - ¾" cubes
- 10 eggs
- ½ cup coconut milk (or almond milk)
- ½ teaspoon salt
- 1 teaspoon dried sage
- ¼ teaspoon dried thyme
- ½ teaspoon dried parsley
- 1 cup packed fresh spinach or ½ cup frozen spinach, drained well
- Preheat oven to 400 degrees
- Slice one yellow onion and place into a large saucepan. Add a tablespoon of olive oil and a tablespoon balsamic vinegar. Cook the onion slices on medium/high, evenly coating with the olive oil and balsamic. Once the onions start to get translucent, turn the heat to medium/low and cook until they start to caramelize, mixing frequently. This will take roughly 30 minutes
- While the onions are cooking, cut the butternut squash into ½" - ¾" cubes. Place the cubes on a baking sheet and coat evenly with olive oil
- Roast the squash for 15 minutes, until the cubes start to soften slightly
- Once squash is done, lower the oven temperature of the oven to 375 degrees
- Let the squash and onions cool slightly
- Combine the eggs, coconut milk (or you can sub for almond milk), spinach, dried herbs, butternut squash, and caramelized onions in a large bowl. Mix well then pour into a greased glass pie dish
- Bake for 45-55 minutes, or until the center of the quiche is set
- If you are not serving immediately, let cool then cut into appropriate serving sizes and refrigerate