Crustless Butternut Squash, Sausage & Spinach Quiche with Manchego
FROM MY RECIPE BOX: breakfast to serve a crowd or meal prep for yourself! This Crustless Butternut Squash, Sausage & Spinach Quiche with Manchego would also make for a great protein packed lunch option. Swap out squash for sweet potatoes, add mushrooms, use cheddar instead of manchego…make this recipe yours!
Crustless Butternut Squash, Sausage & Spinach Quiche with Manchego…Did you try it? Tag @thewellfedguide in your pics!
Crustless Butternut Squash, Sausage & Spinach Quiche with Manchego
Ingredients:
2 tbsp olive oil, divided
14 oz. ground breakfast sausage (chicken or pork)
12 oz. chopped butternut squash (I use pre-chopped)
3 cups spinach (or 3 handfuls)
6 eggs
1/3 cup almond milk
salt & pepper, to taste
1/2 - 1 cup shredded manchego cheese
Directions:
Preheat oven to 425 degrees F and grease a 9” pie plate.
Add chopped butternut squash to a small parchment lined baking sheet and spray or drizzle with 1 tbsp olive oil, salt and pepper. Bake for 25 minutes or until the squash is tender and can be pierced with a fork.
While the squash is cooking, to a medium sauté pan add 1 tbsp olive oil and sausage. Cook until browned, breaking up into small pieces. About 7 minutes. Add spinach and stir until wilted then remove from the heat.
In a small bowl, whisk the eggs, milk, salt and pepper together.
Once the squash has cooked, turn the oven down 350 and place the squash in the bottom of the prepared pie plate. Top with sausage mixture then eggs. Lastly, top with cheese (use more or less depending on your cheesy preference!).
Bake for 30-35 minutes until golden. Let cool for 15 minutes before cutting.
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