Hello friends! How’s your week going? We’ve been caught up in a whirlpool of events here, between my husband going on an extensive work trip (here we go again <sad face> ) and my mom coming to visit and help us hold the fort. But I am happy to be blogging again because I have *SO MUCH* to share with you all! And I am going to start with this amazing Whole30 Crustless Quiche recipe!
I promise this will be the healthiest and tastiest quiche you’ll ever make.
To be honest with you, I’m not much of a quiche person. Mostly because the traditional versions you find at stores or cafes are loaded with carbs and fat.
Plus, I’ve always been a bit intimidated to cook them at home because of the crust… Let’s face it — I don’t have an hour in the morning to mess with the crust AND quiche. My mornings are more like marathons of getting everyone ready for the day haha! So quick meals are a must.
The thing is – I was getting tired of my usual peanut butter honey for breakfast and was looking to try something new. That’s when an idea of a crustless quiche emerged (not new to many of you, but certainly new to me haha!). I thought to myself: this eliminates half the steps and half the calories! I had to try it.
This recipe uses roasted butternut squash but don’t be intimidated. Most grocery stores sell cleaned and chopped squash in a refrigerated isle. I get mine from Costco!
If you’re not convinced – get this. Butternut squash has loads of Vitamin A and C, both of which help maintain beautiful skin and hair. It’s also high in fiber and but low on calories which makes it a perfect food for those watching their weight (source). A true natural beauty product!
I drizzle the squash with a bit of olive oil and roast at 400 degrees until soft.
While the squash is baking, I caramelize onions and combine the remaining ingredients in a large mixing bowl. You may substitute arugula for another herb (the original recipe calls for spinach), but I especially appreciate the woody flavor of arugula in this combination.
The last step is to pour the mixture in a greased glass pie dish and pop in the over at 375 degrees for about 50 minutes. Just look at these beautiful colors!
Such a crowd pleaser, the quiche comes out looking quite fancy and tasty! You will feel proud serving this Whole30 Crustless Quiche at any family gathering or an Easter brunch. It makes a perfect lunch option with a side of salad the next day too!
If not serving immediately, allow the quiche to cool and store in the fridge for up to 5 days. I was excited that each morning I had a tasty and healthy breakfast waiting for me in the kitchen.
My kids devoured it too #momwin
One morning I plopped a giant spoon of Wallaby whole milk yogurt (which I often use in place of sour cream) and the quiche was even more delicious.
Here is the recipe if you want to give it a try. Hope you enjoy it as much as do! Print now or Pin for later.
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Whole30 Crustless Quiche (Gluten Free + Diary-Free + Paleo)
- 1 sweet onion sliced
- 1 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 3 C butternut squash cut into small 1/2 cubes
- 10 eggs
- 1/2 C almond milk
- 1 Tbsp dried sage
- 1 tsp dried thyme
- 2 Tbsp dried parsley
- 1/2 tsp salt
- 1 C packed fresh arugula
Preheat oven to 400 degrees.
Heat olive oil in a large pan, add sliced onion and balsamic vinegar. Cook on medium/low heat stirring frequently until onions start to caramelize, about 15-20 minutes.
While onions are cooking, cover a baking sheet with aluminum foil. Place cubed butternut squash on the sheet and drizzle with olive oil.
Roast squash for 15-20 minutes.
In a large bowl combine the eggs, almond milk, arugula, and dried herbs. When onions and squash are cooked add them to the bowl.
Pour the mixture into a greased glass pie dish and bake at 375 degrees for 50 minutes.
Adopted from Physical Kitchness.