Gluten Free Butternut Squash with Sage Quiche

5 from 1 vote

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.

Prep Time40

Cook Time40

Total Time1 20

Course: Lunch, Main Course

Cuisine: American, Gluten Free

Servings:

Calories: 569kcal

Author: Lizzy Cascalheira

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 ½ - 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

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

Filling

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

Notes

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

Nutrition