Butternut Squash & Spinach Quiche

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Breakfast

Butternut Squash &
Spinach Quiche

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Certified Humane®

We love when a recipe is simple but looks complicated. Impress your brunch guests this weekend with this easy golden butternut squash and Spinach Quiche- an incredible addition to any table!

Try something unique this morning—fire up the grill and make a batch of these maple-bacon breakfast burgers.

Ingredients

1Baked pie crust (prepared per package instructions)

1 1/2 cups	Butternut squash, diced
1 tbsp	Butter or olive oil
1	Shallot, diced
4 cups	Fresh spinach
2 tsp	Fresh sage
5	Phil’s Fresh DHA Omega-3 Large Eggs
1 cup	Half and Half (substitute whole milk)
1/2 tsp	Salt
1/2 tsp	Black pepper
1 cup	Gruyere cheese, shredded

Directions

Step-1

Prepare pie crust according to package directions. If using homemade pie crust, par bake for 15 minutes at 400F before adding the filling

Step-2

Peel and dice the butternut squash and arrange on a baking sheet. Drizzle lightly with olive oil and bake at 400F for about 20 minutes, or until cooked through

Step-3

In a small skillet over medium heat, lightly saute the sliced shallots in butter or olive oil until fragrant and slightly softened. Add in the spinach and fresh sage and continue to cook until the spinach is wilted. Remove from the heat and set aside.

Step-4

In a large bowl, whisk together the eggs, half and half, salt and pepper

Step-5

Layer the cheese, roasted squash, and spinach in the bottom of the pie crust, then pour the egg mixture over the top

Step-6

Bake at 350 for 30-45 minutes or until the top is golden brown and the eggs are cooked through

Step-7

Remove from the oven and let cool for about 20 minutes before slicing

Step-8

Store in the fridge for about 3 days

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.