Butternut Squash Quiche

Serves 4


  • 4 eggs
  • 6 egg whites
  • ½ yellow onion, sliced
  • 5 tbs. grape seed oil
  • 2 garlic cloves, minced
  • 1 tbs. balsamic vinegar
  • 1 cup butternut squash, cut into 1” cubes
  • 1 tbs. rosemary
  • 1 tbs. thyme
  • 1 tsp. sea salt
  • ½ tsp. fresh cracked black pepper
  • 1 heirloom tomato, thinly sliced

Preheat oven to 350F. Heat a sauté pan over medium. Add grapeseed oil, onions and ½ tsp. of salt. Sauté about 5 minutes until translucent. Add balsamic and adjust heat to low. Continue cooking for about 10 minutes, add squash and garlic, cooking for an additional 10 minutes. While cooking, place eggs and egg whites, pepper, rosemary, thyme, pinch of sea salt and blend until frothy. In a greased baking dish, add the veggies from the sauté pan and pour the egg mixture over top. Place tomato slices on last and sprinkle with additional rosemary. Place in oven for 30-40 minutes.

Recipe adapted from: http://toneitup.com/2012/10/celebrate-world-egg-day-with-an-earthy-autumn-quiche/


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