Butternut Squash Quiche with Spinach and Prosciutto

This Butternut Squash Quiche is deliciously sweet and savoury, with a crispy almond flour crust, creamy eggs and layers of spinach, squash, sage and prosciutto. It’s dairy-free, gluten-free and perfect for a holiday brunch!

I could eat quiche for any meal of the day. We often make one for dinner and serve it with a side salad, and then pack away any leftovers for lunches the next day. A few of our favourites include this Mediterranean quiche, this crustless asparagus quiche and this air fryer quiche (mini quiches).

If you’re also a lover of quiche, you’ll want to try this butternut squash and spinach quiche. The salty prosciutto, fragrant sage and sweet squash go perfectly together.

It’s also simple to make. There’s no need to roast the squash before adding it to the quiche, and the grain-free almond flour crust comes together with a few simple ingredients. No need to roll any dough. Just mix it up and press the dough into your prepared dish.

It’s an impressive brunch dish without a tonne of work.

Details on a few ingredients

Butternut squash: You only need 2 cups of squash for this quiche so I usually buy a very small butternut squash. Smaller ones are also easier to peel and chop. The squash cubes should all be cut into 1/2-inch pieces so they cook quickly and evenly in the quiche. If you buy pre-cut squash, you may need to cut the pieces into smaller cubes.

Almond flour: I usually use superfine blanched almond flour as it has a nice texture for baked goods. Blanched almond flour is made with almonds that have had the skins removed. I haven’t tested this quiche crust with almond meal, which is made from unpeeled almonds and has a courser texture.

Sage: I like to use dried sage in the crust as it mixes into the dough easily and doesn’t discolour it. If I have it on hand, I’ll use two tablespoons of chopped fresh sage in the filling. If you don’t have fresh, you can just use two teaspoons of dried sage in the filling.

Prosciutto: This is thinly sliced cured ham. While you don’t have to cook it, I like to place pieces on top of the quiche and let it crisp up on top.

How to make butternut squash quiche

• Assemble the dough for the crust and press it into a well-greased baking dish or pie plate. Bake for 10-15 minutes.

• In a small bowl, whisk together the eggs, almond milk, salt and pepper.

• Add the spinach, squash and sage to the baked crust and pour on the egg mixture.

• Place pieces of torn prosciutto on top.

• Bake for another 40-45 minutes, or until the squash cubes are tender.

Recipe variations

• Short on time? Skip the crust and make this quiche crustless.

• Replace the spinach with kale or arugula.

• Use other herbs such as oregano, basil or rosemary.

• If you don’t need this quiche to be dairy-free, you can add some cheese.

• For a vegetarian version, just leave out the prosciutto.

What to serve with squash quiche

• A simple green salad always works for me, or try this roasted beet and carrot salad to keep things seasonal.

• You can’t beat crispy air fryer baby potatoes or air fryer potato wedges paired with a slice of quiche.

• Load up on veggie sides with these air fryer green beans, radishes or turnip fries.

• Add a few healthier chips to the side like these air fryer tortilla chips or air fryer kale chips!

Additional recipe tips and substitutions

• While I used a 8 x 11 inch oval baking dish, you can use a 10-inch pie plate or oven safe skillet.

• If you don’t need this recipe to be dairy-free, you can substitute dairy milk for the nut milk.

• When you pour the egg mixture onto the crust, it’s going to overflow around the edges of the crust. This is totally fine. The egg mixture bakes into the crust and makes it extra crispy. Just be sure to grease your baking dish well.

• I like to layer the spinach underneath the squash so it’s mostly covered in egg. If your spinach is on top, it may brown or even burn.

• If you have leftovers, reheat them in the oven on a low heat so the crust gets crispy again. If you warm the quiche in the microwave, the crust will be soft.

Other squash recipes you might enjoy

• Air Fryer Butternut Squash Home Fries

• Roasted Red Pepper and Butternut Squash Soup

• Mashed Acorn Squash

• Butternut Squash Bread with Crumb Topping

If you make this butternut squash quiche recipe, I’d love to hear what you think in the comments below!

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Butternut Squash Quiche with Spinach and Prosciutto

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• Author: Leanne
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 pieces
• Category: Breakfast
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

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Description

This Butternut Squash Quiche is deliciously sweet and savoury, with a crispy almond flour crust, creamy eggs and layers of spinach, squash, sage and prosciutto. It’s dairy-free, gluten-free and perfect for a holiday brunch!

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Ingredients

For the crust:

• 2 cups almond flour
• 2 teaspoons dried sage
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 large egg
• 2 teaspoons extra virgin olive oil

For the filling:

• 6 large eggs
• 1/2 cup unsweetened almond milk
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 2 cups chopped butternut squash, 1/2-inch cubes
• 2 cups spinach, packed
• 2 tablespoons chopped fresh sage (or 2 teaspoons dried)
• 6 slices prosciutto, torn

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Instructions

For the crust:

1. Preheat oven to 400F and grease a 8×11 inch oval baking dish (a 10-inch pie plate or oven-safe skillet works too).
2. In a medium-sized bowl, whisk together the almond flour, dried sage, garlic powder, salt and pepper. Add the egg and oil, and use a fork to mix everything together until a crumbly dough forms.
3. Press the dough into the bottom of the prepared dish, making sure to press it up and around the sides about 1/2-inch. Bake for 10-15 minutes, or until the edges of the crust start to brown.

For the filling:

1. In a medium-sized bowl, whisk together the eggs, almond milk, salt and pepper.
2. Add the spinach, squash and sage to the baked crust and pour on the egg mixture, making sure everything is well coated.
3. Place pieces of the torn prosciutto on top.
4. Return to the oven and bake for 40-45 minutes, or until the squash cubes are tender and the egg filling is set.
5. Serve immediately. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.

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Notes

1. When you pour the egg mixture onto the crust, it’s going to overflow around the edges of the crust. This is totally fine. The mixture bakes into the crust and makes it extra crispy. Just be sure to grease your baking dish well.
2. If you don’t need this recipe to be dairy-free, you can substitute dairy milk for the nut milk.
3. I like to layer the spinach underneath the squash so it’s mostly covered in egg. If your spinach is on top, it may brown or even burn.
4. If you have leftovers, reheat them in the oven on a low heat so the crust gets crispy again. If you warm the quiche in the microwave, the crust will be soft.
5. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.

1. This recipe is adapted from Clean Eating Magazine.