Butternut Squash Quiche with Spinach and Prosciutto

Overhead view of butternut squash quiche in an oval baking dish with a bowl of salad on the side.

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!

Course Breakfast

Cuisine American

Keyword butternut squash, squash quiche recipe

Prep Time 20

Cook Time 55

Total Time 1 15

Servings pieces

Calories 274kcal

Author Leanne

Ingredients

For the crust:

2 cups almond flour
2 teaspoons dried sage
½ teaspoon garlic powder
½ teaspoon kosher salt
⅛ teaspoon ground black pepper
1 large egg
2 teaspoons extra virgin olive oil

For the filling:

6 large eggs
½ cup unsweetened almond milk
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
2 cups chopped butternut squash ½-inch cubes
2 cups spinach packed
2 tablespoons chopped fresh sage or 2 teaspoons dried
6 slices prosciutto torn

Instructions

For the crust:

Preheat oven to 400F and grease a 8×11 inch oval baking dish (a 10-inch pie plate or oven-safe skillet works too).
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.
Press the dough into the bottom of the prepared dish, making sure to press it up and around the sides about ½-inch. Bake for 10-15 minutes, or until the edges of the crust start to brown.

For the filling:

In a medium-sized 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, making sure everything is well coated.
Place pieces of the torn prosciutto on top.
Return to the oven and bake for 40-45 minutes, or until the squash cubes are tender and the egg filling is set.
Serve immediately. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.

Notes

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

This recipe is adapted from Clean Eating Magazine.

Nutrition