A healthy quiche recipe is typically a crustless quiche. There is no denying that quiches make for an easy, protein- and veggie-packed solution to your breakfast dilemma. Perhaps the best “kitchen sink” option for your morning meal desires, quiches are versatile, so you can switch things up to keep it exciting. While the quickest option is a store-bought crust, most of these pre-made crusts are high in calories, carbs, and fat.
The easiest way to cut down on fat and calories is to eliminate the crust entirely. You won’t even miss it! Try this healthy quiche recipe.
Butternut Squash Healthy Quiche Recipe
Crustless butternut squash bacon spinach quiche made only a few ingredients like tender savory roasted butternut squash, crispy bacon, nutritious spinach, protein packed eggs and sharp cheddar cheese. Perfect for meal prep or serving during the holiday season!
Ingredients (makes 6 servings)
• 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 sub regular milk)
• Freshly ground salt and pepper, to taste
• ½ cup shredded sharp cheddar cheese
1. Cook your bacon first. Add bacon to a large skillet or pan and place over medium heat, cook bacon on both sides until crispy and golden brown. If the pan starts to smoke at any point, simply lower the heat. I always cook my bacon on medium low heat.
2. Once bacon is done, blot with a paper towel to absorb excess grease, then chop into bite sized pieces and set aside.
3. Preheat oven to 350 degrees F. Grease a 9-inch pie pan generously with nonstick cooking spray. Add the roasted, cooked cubed butternut squash cubes. Set aside.
4. Place olive oil a large skillet over place over medium high heat. Add in spinach and cook until spinach wilts, about 2 minutes.
5. Add spinach to the prepared pan with the butternut squash, then top with chopped bacon.
6. In a medium bowl, whisk together eggs, milk and salt and pepper. Pour egg mixture over the top of the spinach and butternut squash. Sprinkle the top with cheddar cheese, along with an additional sprinkle of salt and pepper.
7. Bake for 35-45 minutes or until the egg sets up. Remove from heat and wait a few minutes before cutting into 6 slices. Enjoy!
Alternatively, you can cook the squash on the stove top:
• Heat olive oil over medium heat in a large skillet.
• Add squash cubes and season with salt and pepper.
• Cook, stirring occasionally until the squash is tender, about 10 minutes.
• To speed up the cooking time, you can cover the pan and stir every few minutes — just make sure the heat isn’t too high or your squash will burn.
Nutrition (per serving)
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