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You are here: Home / Physical Kitchness / Caramelized Onion Butternut Squash Crustless Quiche

Caramelized Onion Butternut Squash Crustless Quiche

14 Mar

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.

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A paleo, whole30, and vegetarian breakfast - this caramelized onion butternut squash quiche is packed with flavor, easy to prepare, and perfect to reheat for busy mornings!

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.

The most savory crustless quiche ever! Whole30 compliant and paleo - this quiche is packed with butternut squash, caramelized onions, spinach, and a dried herb blend that tastes amazing!

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.

Making a large batch of caramelized onions and freezing for later can be an easy meal component to add when in a crunch!

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.

Roasted butternut squash is a key ingredient in caramelized onion butternut squash quiche that's paleo and whole30 compliant

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.

So savory and delicious!! This crustless quiche is paleo and whole30 complaint. Made with eggs, coconut milk, roasted butternut squash, caramelized onions, spinach and a blend of herbs that will blow your breakfast-loving mind!

 

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!

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Caramelized Onion Butternut Squash Crustless Quiche

★★★★★

5 from 5 reviews

  • Author: Physical Kitchness
  • Yield: 8 servings 1x
Scale

Ingredients

  • 1 yellow onion
  • 1 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 small butternut squash, cut into 1/2 – 3/4” cubes
  • 10 eggs
  • 1/2 cup coconut milk (or almond milk)
  • 1/2 teaspoon salt
  • 1 teaspoon dried sage
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 cup packed fresh spinach or 1/2 cup frozen spinach, drained well

Instructions

  1. Preheat oven to 400 degrees
  2. 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
  3. While the onions are cooking, cut the butternut squash into 1/2″ – 3/4″ cubes. Place the cubes on a baking sheet and coat evenly with olive oil
  4. Roast the squash for 15 minutes, until the cubes start to soften slightly
  5. Once squash is done, lower the oven temperature of the oven to 375 degrees
  6. Let the squash and onions cool slightly
  7. 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
  8. Bake for 45-55 minutes, or until the center of the quiche is set
  9. If you are not serving immediately, let cool then cut into appropriate serving sizes and refrigerate

 

 

A paleo, whole30, and vegetarian breakfast - this caramelized onion butternut squash quiche is packed with flavor, easy to prepare, and perfect to reheat for busy mornings!
Chrissa
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58 Comments Filed Under: Breakfast, Physical Kitchness, Recipes Tagged With: butternut squash, eggs, onions, paleo, whole30[heart_this]

About Chrissa

I'm Chrissa - a lover of cooking, hater of spiders, fitness enthusiast, red lipstick wearer, mom and wife. Here you will find healthy recipes the family will love, step-by-step workout tutorials, meal planning guides and wellness tips.

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Comments

  1. Rebecca @ Strength and Sunshine says

    March 14, 2016 at 5:05 am

    Caramelized onions are so good!
    My mom always said she liked quiches…I never had one even when I ate eggs…so I’ll never know 😛 Haha!

    Reply
    • Chrissa says

      March 14, 2016 at 9:32 pm

      Welp, you could totally just have a big pile of butternut squash and caramelized onions! I mean, even that sounds delicious, doesn’t it?!

      Reply
  2. Jess @hellotofit says

    March 14, 2016 at 6:37 am

    Oh my gosh. You NAILED this recipe, love!! I didn’t meal prep at all this week, yikes. I can see how this helps with your day! Haha

    Reply
    • Chrissa says

      March 14, 2016 at 9:30 pm

      You had a busy weekend though! Totally understandable (and I’d totally switch situations with ya – my weekend was so DULL!)

      Reply
  3. Blair says

    March 14, 2016 at 6:52 am

    YUM! I love to make frittata (or crustless quiche) on the weekend to reheat all week long, too. It’s so darn easy! And yes, healthier than my Housewives addiction. 🙂

    The addition of the sweet squash must make this taste amazing! Now it just needs some bacon…Hah!

    Reply
    • Chrissa says

      March 14, 2016 at 9:29 pm

      It SO is! Of course you are already on to my tricks – you’ve been doing this crazy mom act a bit longer than me 😉 Mmmmm bacon would be an amazing addition. Great idea!

      Reply
  4. Gretchen | Gretchruns says

    March 14, 2016 at 6:58 am

    This looks so good and seems like it would be perfect to prep ahead of time! Thanks for the recipe 🙂

    Reply
    • Chrissa says

      March 14, 2016 at 9:23 pm

      I’m all about meal prep to make my life easier!! You are so welcome Gretchen!

      Reply
  5. shamira West says

    March 14, 2016 at 7:11 am

    Anything with carmelized onions are so tasty! This is a really nice combo for the recipe. I have never had quiche before. Everyone i speak to seems to love this. I will have to give it a try one day.

    Reply
  6. Ros Emely@stressfreemommies says

    March 14, 2016 at 7:22 am

    Delicious and hearty!! I love caramelized onions, so I’m pretty sure I would love this!

    ★★★★★

    Reply
    • Chrissa says

      March 14, 2016 at 9:18 pm

      For SURE! I have no doubt Ros!

      Reply
  7. kristen says

    March 14, 2016 at 8:35 am

    I have to be honest, I’ve never made a quiche because it always seemed wayyyyy too hard. But you make it seem super manageable! I’m with you and LOVE caramelized onions in pretty much anything! I’m pinning this for later!

    ★★★★★

    Reply
    • Chrissa says

      March 14, 2016 at 9:17 pm

      Oh my gosh totes promise this is not hard! You can totally master it Kristen! I hope you give it a whirl, you won’t regret it 😉

      Reply
  8. linda spiker says

    March 14, 2016 at 9:27 am

    Really lovely! Pinned 🙂

    ★★★★★

    Reply
    • Chrissa says

      March 14, 2016 at 9:13 pm

      Thanks so much Linda!

      Reply
  9. Cara says

    March 14, 2016 at 9:36 am

    This is such a beautiful dish! I bet it tastes amazing as well 🙂

    Reply
    • Chrissa says

      March 14, 2016 at 9:12 pm

      It DOES! Pinky promise 😉

      Reply
  10. Leah says

    March 14, 2016 at 10:07 am

    This sounds fantastic! I love the combo of flavors in this, and how easy it is! Yum!

    Reply
    • Chrissa says

      March 14, 2016 at 9:12 pm

      I have a slight love for sweeter veggies so butternut squash and caramelized onions are kind of my jam! Thanks Leah!

      Reply
  11. Aishwarya S says

    March 14, 2016 at 10:09 am

    This looks really amazing! Great photos there! 🙂

    Reply
    • Chrissa says

      March 14, 2016 at 9:09 pm

      Thanks so much Aishwarya!

      Reply
  12. Frugal Mom of 8 says

    March 14, 2016 at 11:33 am

    Oh I need to make this Quiche today!

    Reply
    • Chrissa says

      March 14, 2016 at 9:07 pm

      Oh yes you dooooooo!

      Reply
  13. Stacy says

    March 14, 2016 at 1:23 pm

    So this looks amazing and I need to make it asap. And I am also LOVING your freezer carmelized onions!!! I am addicted as well and never would have thought to freeze them…yay!

    Reply
    • Chrissa says

      March 14, 2016 at 9:04 pm

      YES oh my gosh YES freeze those babies! It makes life so much easier and then you always have ’em in hand! Thanks Stacy.

      Reply
  14. Clare Speer says

    March 14, 2016 at 6:14 pm

    Love quiche and it seems like a long time – this recipe looks pretty simple! I pinned it for later!

    Reply
    • Chrissa says

      March 14, 2016 at 8:42 pm

      Thanks for the pin love Clare! It is totally simple and totally do-able!

      Reply
  15. Brittany says

    March 14, 2016 at 10:12 pm

    I love quiche. This recipe sounds amazing!!

    Southern Soul

    Reply
    • Chrissa says

      March 15, 2016 at 8:54 pm

      Quiches are da besssssst! Thanks Brittany!

      Reply
  16. Klauss says

    March 15, 2016 at 12:56 am

    a great recipe, be sure to prepare 🙂

    ★★★★★

    Reply
    • Chrissa says

      March 15, 2016 at 8:53 pm

      Thanks Klauss! Enjoy my friend.

      Reply
  17. Elaine says

    March 15, 2016 at 4:24 am

    This looks amazing!! I love quiche!! and all those great veggies make it even better!!

    Reply
    • Chrissa says

      March 15, 2016 at 8:51 pm

      Thanks Elaine! Gotta love all those savory yet sweet elements mixed with eggs!

      Reply
  18. Angie @ My So-Called Chaos says

    March 15, 2016 at 10:02 am

    This sounds AMAZING. Seriously. I want it so bad and I’ve totally pinned it to try later.

    Reply
    • Chrissa says

      March 15, 2016 at 8:49 pm

      Thanks so much for the pin love Angie! I hope you give this quiche a try!

      Reply
  19. Kellen says

    March 15, 2016 at 8:05 pm

    I love carmelized onions but I’ve never tried making them. This quiche looks absolutely fantastic! I feel like it could be eaten for breakfast, lunch, or dinner!

    Reply
    • Chrissa says

      March 15, 2016 at 8:47 pm

      Oh you so need to make them Kellen! It’s so easy! You are spot on – you totally could devour this quick for all meals. Thanks friend!

      Reply
  20. Carly @ Fine Fit Day says

    March 16, 2016 at 7:56 pm

    I had no idea you could freeze carmelized onions, so you have just changed my life a little bit there. I love love love frittata and eggy type dishes for quick dinners, so this quiche is definitely going on my menu. Thanks for sharing!

    Reply
    • Chrissa says

      March 17, 2016 at 8:20 am

      YES! It’s a game changer isn’t it?! I totally love breakfast dishes for dinner too. I hope your family loves this quiche as much as mine does Carly!

      Reply
  21. Mimi Rose says

    March 17, 2016 at 1:07 pm

    Wow! This looks wonderful. I haven’t had a quiche in such a long time, but I used to love them. Caramelized onions are my jam as well – definitely want to make this for a brunch option one of these weekends.

    Reply
    • Chrissa says

      March 20, 2016 at 12:08 pm

      Oh I hope you give this a try Mimi! Once a quiche lover, always a quiche lover!

      Reply
  22. Stacy says

    April 11, 2016 at 12:06 pm

    Loving all of the colors! I must try this one!

    Reply
    • Chrissa says

      April 11, 2016 at 6:51 pm

      That squash just makes it sooooo pretty! Thanks Stacy.

      Reply
  23. Megan says

    February 4, 2017 at 5:02 pm

    Made this today using fresh spinach. I think I should have chopped it rather than using whole leaves? The recipe doesn’t mention this detail but whole leaves made the quiche a little funny-looking. Tasted good, though!

    Reply
    • Chrissa says

      February 5, 2017 at 2:06 pm

      Great question! If you used whole leaves I’m assuming they sort of floated to the top – hence why they got a ‘lil crispy. Next time you could absolutely chop them to avoid that, or just make sure you kind of tuck those leaves under the squash pieces so they don’t float up. 🙂

      Reply
  24. Beckie Manning says

    March 15, 2017 at 3:25 pm

    I only had regular milk, but added goat cheese. ? Very good!

    Reply
    • Chrissa says

      March 20, 2017 at 8:49 am

      OMG that sounds like a delicious add!!!

      Reply
  25. Elizabeth says

    September 28, 2017 at 7:17 am

    My husband and I are on day 20 of our first Whole30 and made this last night for breakfasts/quick meals for the rest of the week– really terrific! Perfect for this time of year and great to have another “compliant” recipe to tuck in my back pocket and bring to brunches, etc., with folks who aren’t necessarily gluten and dairy free. I truly didn’t miss the crust or cheese. I suspect if I remember to chop up the spinach in smaller pieces, my 4 y-o will be down with it, too ;). Thank you!

    Reply
    • Chrissa says

      October 15, 2017 at 8:47 pm

      So great to hear Elizabeth! Thanks for the note!

      Reply
  26. Pat says

    October 15, 2017 at 4:40 pm

    Hi !!!
    Could this recipe be made as muffins or would it be too moist?
    If it can, how would you change the baking time?
    I was thinking muffins might be easy to grab on the way out the door if possible.
    Thanks!!

    Reply
    • Chrissa says

      October 15, 2017 at 8:31 pm

      Hello! I’m not sure they would work as muffins – but you could certainly try! I’d make sure the butternut squash was cut smaller than instructed. Good luck!

      Reply
  27. Emily says

    October 25, 2017 at 8:35 am

    Love this! I’d like to make these grab and go ready but doing them in a muffin tin. I know this will change the cooking time since it’s a coated pan but do you recommend cupcake liners with this or just a spray of coconut oil so they won’t stick?

    Has anyone else tried this and can give tips??

    Reply
    • Chrissa says

      December 4, 2017 at 2:57 pm

      What about silicone liners? Those are awesome for egg cups!

      Reply
  28. V. says

    January 7, 2018 at 8:05 pm

    Made this yesterday and had to sub a few ingredients to make do with what I had on hand. I used crimini mushrooms sauteed in a pan with garlic instead of spinach, roasted delicata squash instead of butternut, and only 8 eggs because I was worried it wouldn’t fit in my pie dish (I was right, with 8 eggs it fit just right). Used fresh thyme and a bit of smoked paprika as only spices. We had it with butter lettuce and balsamic dressing, and it was AMAZING. We both loved it, and it’s definitely going to be a staple 🙂

    Thanks so much for sharing this!

    ★★★★★

    Reply
    • Chrissa says

      January 18, 2018 at 11:38 am

      Thanks SO much for all these suggestions! Great tidbits

      Reply
  29. Zoë says

    February 8, 2018 at 9:37 am

    Hi! I’m going to make this for dinner tonight and am so excited, it looks amazing! What brand of coconut milk do you recommend? The canned kind or the refrigerated? I use So Delicious regular and unsweetened in my coffee and cereal.

    Reply
    • Chrissa says

      February 11, 2018 at 2:23 pm

      Definitely canned! It works much better for cooking (full-fat canned to be exact) than coconut milk in a carton 🙂

      Reply
  30. Clara says

    January 27, 2019 at 12:02 pm

    how long does this keep in the fridge? looks so good!

    Reply

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