Gluten Free Butternut Squash with Sage Quiche

USA Recipe! This delicious Gluten Free Butternut Squash with Sage Quiche has all the flavors for fall or winter.

When I start seeing butternut in the market, the first thing I do is make Gluten Free Butternut Squash with Sage Quiche. I love the taste of fall with dishes made from pumpkin, cinnamon, cabbage, dried raisin, but most of all the wonderful butternut squash. To me, it’s as sweet as candy this time of year.

It’s an easy crust to make with all the flavors of fall wrapped into one dish. One of the things I love most about this quiche is the rich flavors that are all mixed together. Nothing beats a quiche for lunch or dinner with a salad to complete a meal.

How to Make the Crust

1. Mix the batter, roll it out and place in a pie pan.
2. Keep in the refrigerator until ready to pour the quiche filling.

Gluten Free Butternut Squash with Sage Quiche

It is the perfect lunch of dinner during the winter months. One of the things I usually do is freeze some pieces for us to bring for lunch. It is always great for lunch at work. I usually make two so there is plenty for everyone. I hope you enjoy this recipe.

How to Make the Filling

1. Get the strips of thick maple bacon from Apple Gate (they are the best!)
2. Take your bacon and cut into small pieces, place it in the pan and let it get crisp.
3. When it’s done place on a plate.
4. Take the spanish and cook in the same pan you cook the bacon.
5. Drain some of the fat and cook your spinach in that pan.
6. In a glass pan pour the olive oil, then place your squash, sprinkle the sage salt and pepper and mix.
7. Place in the oven for 20 minutes at 375º
8. In a bowl mix 1 tablespoon rice flour, large eggs, 1 cup of half/half.
9. Take your squash, bacon and spinach and mix it all together.
10. Pour into the pie crust.
11. Then take you’re your wet ingredients and pour on top.
12. Crumble the goat cheese on top.
13. Sprinkle salt and pepper on top and place in the oven.
14. Bake at 375º until slightly puffed, set, and browned in places, about 40 minutes.

Tip

One of my favorite things about making a quiche is that it’s great for lunch, dinner or even breakfast. I make 2 every time and slice individually and freeze. That way I can just grab for lunch of dinner when there is no time to cook.

5 from 1 vote

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Gluten Free Butternut Squash with Sage Quiche

The taste of butternut squash is my favorite taste in the fall. Most of all the wonderful butternut squash that is as sweet as candy this time of year.

Course Lunch, Main Course

Cuisine American, Gluten Free

Prep Time 40 minutes

Cook Time 40 minutes

Total Time 1 hour 20 minutes

Servings 6

Calories 569 kcal

Author Lizzy Casca-Thomas

Ingredients

Crust

• 2 ½ cups Namsie Biscuit Mix
• ½ cup cold shorting or butter
• 3-5 tablespoons of butter
• 1 egg

Filling

• 1 cup of frozen spinach
• 1 tablespoon olive oil
• 1 1/2 - 2 cups roasted winter squash cubes roast squash, cool, peel and cut into 1" cubes
• 2 tablespoons slivered fresh sage leaves
• 1 tablespoon of rice flour
• 3 large eggs
• 1 cup of half/half
• 2 oz. goat cheese
• salt and pepper

Instructions

Crust

1. Mix the batter, roll it out and place in a pie pan.
2. Keep in the refrigerator until ready to pour the quiche filling.

Filling

1. Get the strips of thick maple bacon from Apple Gate (they are the best!)
2. Take your bacon and cut into small pieces, place it in the pan and let it get crisp.
3. When it’s done place on a plate.
4. Take the spanish and cook in the same pan you cook the bacon.
5. Drain some of the fat and cook your spinach in that pan.
6. In a glass pan pour the olive oil, then place your squash, sprinkle the sage salt and pepper and mix.
7. Place in the oven for 20 minutes at 375º
8. In a bowl mix 1 tablespoon rice flour, large eggs, 1 cup of half/half.
9. Take your squash, bacon and spinach and mix it all together.
10. Pour into the pie crust.
11. Then take you’re your wet ingredients and pour on top.
12. Crumble the goat cheese on top.
13. Sprinkle salt and pepper on top and place in the oven.
14. Bake at 375º until slightly puffed, set, and browned in places, about 40 minutes.
15. Remove and cool slightly before slicing into wedges and serve.

Recipe Notes

• Sweet potato can be substituted for butternut squash.
• I cut into slices and freeze in individual slices.

Nutrition Facts

Gluten Free Butternut Squash with Sage Quiche

Amount Per Serving

Calories 569 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 20g125%

Cholesterol 185mg62%

Sodium 985mg43%

Potassium 394mg11%

Carbohydrates 40g13%

Fiber 2g8%

Sugar 7g8%

Protein 12g24%

Vitamin A 7855IU157%

Vitamin C 9.5mg12%

Calcium 229mg23%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Other Butternut Squash Meals to Make:

• Thanksgiving Breakfast
• Butternut Squash Soup
• Savory Stuffed Pumpkin for Thanksgiving Dinner
• Roasted Butternut Squash Ravioli with Cream Sauce

For more Quiche Recipes, Check Out:

• Summer Vegetable Quiche
• Portench Quiche

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Two More Gluten-Free Quiche

Summer Vegetable Quiche

Portench Quiche