Caramelized Onion Butternut Squash Crustless Quiche


    1 yellow onion
    1 tablespoons olive oil
    2 tablespoons balsamic vinegar
    1/2 small butternut squash, cut into 1/2 – 3/4″ cubes
    10 eggs
    1/2 cup coconut milk (or almond milk)
    1/2 teaspoon salt
    1 teaspoon dried sage
    1/4 teaspoon dried thyme
    1/2 teaspoon dried parsley
    1 cup packed fresh spinach or 1/2 cup frozen spinach, drained well


  • heat kitchen appliance to four hundred degrees
  • Slice one yellow onion and place into an outsized pan. Add a tablespoon of vegetable oil and a tablespoon oleoresin vinegar. Cook the onion slices on medium/high, equally coating with the vegetable oil and oleoresin. Once the onions begin to urge clear, flip the warmth to medium/low and cook till they begin to caramelize, combination oft. this may take roughly half-hour
  • whereas the onions ar change of state, cut the butternut squash into 1/2″ – 3/4″ cubes. Place the cubes on a baking sheet and coat equally with vegetable oil
  • Roast the squash for quarter-hour, till the cubes begin to melt slightly
  • Once squash is completed, lower the kitchen appliance temperature of the kitchen appliance to 375 degrees
  • Let the squash and onions cool slightly
  • mix the eggs, coconut milk (or you'll be able to sub for almond milk), spinach, dried herbs, butternut squash, and caramelized onions in an exceedingly massive bowl. combine well then pour into a lubricated glass pie dish
  • Bake for 45-55 minutes, or till the middle of the quiche is ready
  • If you're not serving now, let cool then remove acceptable serving sizes and refrigerate


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