Butternut Squash Quiche with Bacon & Spinach
Ingredients
-
8
slices
bacon (or turkey bacon)
-
3
cups
roasted cubed butternut squash
-
½
tablespoon
olive oil
-
1
5 ounce bag
spinach
-
6
large
eggs
-
⅓
cup
unsweetened almond milk (or regular milk)
-
to taste
freshly ground salt and pepper
-
½
cup
shredded sharp cheddar cheese
Instructions
- 1. Cook the bacon in a skillet over medium heat until crispy, then chop into pieces.
- 2. Preheat the oven to 350°F and grease a 9-inch pie pan.
- 3. Add the roasted butternut squash to the pie pan.
- 4. Sauté the spinach in olive oil until wilted, then add it to the pie pan with the squash and bacon.
- 5. In a bowl, whisk together the eggs, almond milk, salt, and pepper, then pour over the filling.
- 6. Top with cheddar cheese and additional seasoning if desired.
- 7. Bake for 35-45 minutes until the eggs are set and the top is golden.
- 8. Let cool for a few minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
6
Calories
203
Total fat
10.6g
Total carbohydrates
11.9g
Total protein
18g
Sodium
mg
Cholesterol
mg
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