EASTER RECIPE - Butternut Squash Quiche with Spinach and Cheese

Start your morning out right with this quiche. The combination of the eggs with the butternut squash is sure to keep you feeling full all day long.

Servings: 6-8 | Prep Time: 10 min | Cook Time: 1 hour

Total Time: 1hr 10 min

Ingredients:

1         Store-bought Pie Crust
2 cups Chopped Butternut Squash
5         Eggs, or substitute egg replacer
1         Onion, diced
1 clove Garlic
1 Tbsp Olive Oil
1 cup Milk, can use plant milk
1         Heaping Cup Chopped Spinach
½ cup Grated Cheese
3 Tbsp Flour



½ tsp Baking Powder
½ tsp Salt
¼ tsp Thyme
1 tsp Rosemary
Pepper, to taste

Directions:

1. Preheat the oven to 350 degrees. 
2. Lay the pie crust into a pie pan and bake for 5-10 minutes, and set aside to cool. 
3. To prepare the filling, sauté the onion, garlic, and squash in olive oil for about 10 minutes or until the squash is tender. 
4. In a large bowl whisk to combine the eggs, milk, flour, baking powder, salt, pepper, thyme, and rosemary. 
5. Add the cheese, spinach, and sautéed vegetables and stir until well combined. 
6. Transfer the filling into the pie crust and bake for 45 minutes or until a toothpick comes out clean.