Vegetarian and gluten free, this dish is perfect for breakfast, lunch, or dinner!
The combination of savory butternut squash and sweet caramelized onions bring this egg bake to life and are sure to punch your taste buds. Not only is this dish vegetarian and gluten free, it’s also Whole30 and Paleo compliant! And did I mention it’s delicious? Feel guilt free indulging on this delectable meal.
Caramelized Onion, Spinach, & Butternut Squash Crustless Quiche
- 1 Yellow Onion
- 1 cup fresh Spinach, whole or chopped
- 1 small Butternut Squash
- 10 Eggs
- 1 tablespoon Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1/2 cup Coconut Milk or Almond Milk (you can use regular milk as well)
- 1 teaspoon dried Sage
- 1/2 teaspoon dried Thyme
- 1/2 teaspoon dried Parsley
- Salt & Pepper to taste
- Preheat the oven to 400°. Slice the yellow onion and place it in a saucepan with the olive oil and balsamic vinegar. Cook on medium/high heat until the onions become translucent. Turn the heat down to low/medium and cook for about 30 minutes until they start to caramelize.
- While the onions are caramelizing, cut the butternut squash into small cubes, place on baking sheet and coat evenly with olive oil. Roast the squash for 15 minutes, until it starts to soften.
- Once the squash is done, lower the oven to 375°. Let the squash and onions cool.
- Combine the eggs, milk, spinach, dried herbs, squash, and onions into a large bowl. Mix well then pour unto a greased glass pie dish.
- Bake for 45-60 minutes, until the center of the quiche is set. Serve.
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