Kabucha Squash Egg Quiche

We have officially reached Thanksgiving week and I can’t believe how time has just flown by!  Hopefully you have your holiday meal all planned out.  If you happen to need some last minute healthy recipes check out my Healthy Thanksgiving Recipe Guide.  Today’s recipe is perfect for the morning after the holiday when you have a house full of hungry guests.  This Kabucha Squash Egg Quiche will feed and delight any crowd!

I discovered a very knowledgeable produce assistant at my local health food store.  He talked me into buying a couple of new varieties of squash that I haven’t tried before.  Delicata, sweet dumpling, and kabucha squash quickly have become some of my favorites and I can’t believe it took me so long to give them a taste.  I particularly loved the fact that you can also eat the skin of delicate and kabucha.  No need to spend extra time and effort peeling!

Kabucha squash is squat and round.  It has a dull finish with dark green skin that sometimes has small lumps, and a bright yellow-orange flesh.  My produce expert told me to look for firm squash that is heavy for its size, this way you know that it has a lot of flesh and minimal seeds.  Kabocha squash is remarkably sweet with a nice nutty flavor, and a texture that is similar to butternut squash or pumpkin.  This squash is very versatile and can be used in place of just about any recipe that calls for a winter squash.  Roasting is my favorite way to bring out its flavor and you can add it to soups, salads, or even egg quiche.

This dish is super easy to put together but looks elegant at the same time, which is perfect for any holiday brunch.  You can roast the squash a couple of days ahead of time to make this recipe come together even easier.  The grain free and gluten free crust can be made directly in the baking dish reducing the amount of dishes you have to clean.  This quiche can be made in advance and re-heated in the morning just in time for breakfast.  I encourage you to cook outside your squash box and try a new variety while they are in season.

On a quick side note, if you are looking for a great holiday gift for the foodie in your life I encourage you to take a look at these amazing napkins from Beautiful Ingredient.  Kari sent me one napkin to try out for a food backdrop and these are just beautiful.  Her handmade shop is, “filled with simple, eco-friendly table linens and other goods for the home.  Because these are original handcrafted items made at Beautiful Ingredient, there’s something unique here for everyone – even for that person who seems to have everything.”

Print

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 6

Author Sara

Ingredients

• Grain Free Crust
• 1 1/2 cups blanched almond flour
• 1/2 teaspoon sea salt
• 1 tablespoon dried rosemary
• 1/4 cup coconut oil
• 1 tablespoon cold water
• Filling
• 1 cup roasted Kabucha squash slices see note
• 2 tablespoons pine nuts
• 2 ounces herbed goat cheese organic preferred
• 6 large pasture eggs
• 1/4 cup coconut milk

Instructions

1. Crust: Preheat the oven to 350 degrees F. In a 9x13 baking dish, combined all of the crust ingredients together until a dough forms. Press the dough into the bottom of the dish. Bake for 12-15 minutes until golden brown. Cool slightly.
2. Top the cooled crust with an even layer of kabucha squash slices, sprinkle with pine nuts and goat cheese.
3. Whisk together the eggs and coconut milk, pour over the squash mixture.
4. Bake is a 350 degree F oven until the eggs are set and the top starts to brown slightly, about 20-25 minutes.
5. Cool slightly, cut into 6 squares, and serve.

Recipe Notes

Roasting the Kabucha squash: Preheat the oven to 350 degrees F. Cut the squash in half, cut the ends off the squash, and scoop out the seeds with a spoon. Cut each half in 4 pieces and cut those pieces into 1/4 inch slices. Coat the squash slices with a drizzle of coconut oil and spread evenly onto a baking sheet. Roast in the oven until tender about 20 minutes.