Easy Whole 30 Butternut Squash Quiche with Sausage, Tomatoes & Kale
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This Butternut Crusted Quiche with Sausage, Tomatoes and Kale is the perfect savory healthy breakfast or brunch! It’s also easy to make, gluten and grain free, Paleo, dairy free, and Whole30 friendly.
This Paleo Butternut Crusted Quiche uses sliced roasted butternut squash for the crust!
But before I dive into my recipe today for this easy (seriously!) butternut crusted quiche, thanks to Kim & Kalee for letting me guest post!
My name is Michele and I’m a mom of 3, running coach, and blogger at The Paleo Running Momma. I began eating Paleo 3 years ago – starting out with the Whole30 – and was hooked once I realized how much better I felt while eating such incredibly delicious and satisfying food.
On my blog, I share Paleo recipes of all kinds (emphasis on breakfasts and treats!), chat about life as a mom and runner, and probably post a few too many pictures of eggs. Stop by for more recipes, running, and attempts at humor!
Now back to this delicious Paleo Butternut Crusted Quiche with Sausage, Tomatoes and Kale recipe!!
There was a time when I would totally judge the idea of a crust made of veggies. It sounded difficult, not tasty, and something someone might do to in an attempt to show off.
I’m not a fan of any of those things, is anyone really? Since I grew just a bit tired of making crustless quiches and frittatas, I decided to try out a ridiculously easy “crust.” I made it just by slicing and roasting sweet potatoes.
Let’s just say it was a total game changer in my Paleo egg-bake making. Slice-and-roast crusts have become my go-to now and there is absolutely no turning back!
I honestly can’t explain just how delicious these crusts come out when filled with Paleo goodies like bacon or sausage, greens, and of course eggs!
It’s one of those things you have to taste to believe! Surprisingly these veggie-crusted quiches are loved even by my picky kids and husband! You’ll have to trust me when I tell you that this is saying a lot.
What You’ll Need
- Long part of butternut squash, peeled and sliced into 1/4 inch rounds
- Coconut oil for greasing pie dish and butternut squash
- Sprinkle of fine grain sea salt
- 1/2 lb ground sausage of your choice {remove casings}
- Large handful fresh kale, roughly chopped
- 2/3 cup grape or cherry tomatoes, quartered
- sea salt to taste
- pinch red pepper flakes (optional for extra spice)
- 6 eggs
- 3 tbsp full fat organic coconut milk {from a can}
- 1/4-1/2 tsp onion powder
- salt and pepper for eggs
For this recipe, in order for it to be Whole30 compliant, you’ll need to find sausage without any added sugar or other chemicals. Here’s a Paleo approved, homemade sausage recipe.
When I first started eating Paleo, I would spend way too much money on compliant sausages. I didn’t realize that many local grocery stores actually make their own fresh sausage, with no added junk, on a regular basis!
If you’re sausage obsessed like me, it’s worth seeking out great local stores or farms where you know you’re getting quality meat with just spices and salt added – no junk.
Although I occasionally make my own homemade sausage with organic pork, (and have a fabulous easy recipe if you’re interested!) I really like having the option of purchasing it already made and ready to cook!
I love the savory flavor it adds to so many recipes. It also goes so well with all my favorite veggies like sweet potatoes, plantains, squash, kale, spinach – basically anything!
What are your thoughts on a veggie crusted quiche?
What’s your favorite savory breakfast?
You may also like What Can You Eat on the Whole 30 Diet?
Easy Whole 30 Butternut Squash Quiche with Sausage, Tomatoes & Kale
A savory healthy breakfast or brunch with the perfect touch of sweetness, this Butternut Crusted Quiche with Sausage, Tomatoes and Kale is surprisingly easy to make using sliced roasted butternut squash for the crust! It's gluten and grain free, Paleo, dairy free, and Whole30 friendly.
Ingredients
- Long part of butternut squash, peeled and sliced into 1/4 inch rounds
- Coconut oil for greasing pie dish and butternut squash
- Sprinkle of fine grain sea salt
- 1/2 lb ground sausage of your choice {remove casings}
- Large handful fresh kale, roughly chopped
- 2/3 cup grape or cherry tomatoes, quartered
- sea salt to taste
- pinch red pepper flakes (optional for extra spice)
- 6 eggs
- 3 tbsp full fat organic coconut milk {from a can}
- 1/4-1/2 tsp onion powder
- salt and pepper for eggs
Instructions
- Preheat your oven to 425 degrees and lightly coat the bottom and sides of a 9 inch pie dish with coconut oil (very important to prevent sticking)
- Arrange the butternut squash rounds in the bottom of the dish, overlapping slightly since they will shrink in the oven. After lining the bottom, cut the remainder of the rounds in half and arrange around the perimeter of the dish.
- Roast the "crust" in the preheated oven for 25-30 minutes until soft and lightly browned, remove from oven. Lower the heat to 400.
- While the butternut squash roasts, prepare the filling for the quiche:
- Heat a large heavy skillet over med-hi heat on your stovetop and lightly coat with coconut oil. Once heated, add the ground sausage and cook until browned, breaking up lumps as you cook.
- Add the kale to the skillet and cover the pan for one minute (any cover will do) to allow it to soften. Remove cover, stir, and recover for another minute until kale is soft and bright green.
- Remove skillet from heat and stir in the tomatoes, salt and pepper. Transfer the sausage mixture into the pie dish (over butternut crust) and set aside.
- In a mixing bowl, whisk together the eggs, coconut milk, onion powder, salt and red pepper (if using), then carefully pour the egg mixture over the butternut crust and sausage mixture. The eggs will seep through the "crust" which is totally fine.
- Bake in the 400 degree oven for 15-20 minutes until the center of the quiche is just set and the edges begin to brown. Remove from oven and allow to cool for at least 10-15 minutes before slicing and serving.
Notes
This is also perfect to make ahead - just store in the refrigerator, covered, for up to 4 days.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 180mgSodium: 517mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 10g
Nutrition information isn’t always accurate.
Thanks guys and thanks once again Kalee!
Come visit me anytime at my blog, or find me on Facebook, Instagram, Pinterest, and Twitter. Hope to hear from you if you try this out!
Michele eats a very similar diet to me, so ALL of her recipes she shares on her blog = ON POINT and look so friggin’ tasty! :) She’s a genius and I give her credit for eating so wonderfully healthy and tasty with three kids running around!