Caramelized Onion Butternut Squash Crustless Quiche

5 from 5 reviews




  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