Make this healthy quiche recipe for a delectable dish for breakfast or dinner. This sage and butternut squash quiche is simply superb. The ingredients combined with brown butter is an exemplary medley of flavors, and it works beautifully well in a quiche. You can utilize butternut squash or any of the sweet harvest time squashes here. Read on and let your tongue be the judge!

Healthy Quiche Recipe With Sage And Butternut Squash | Homesteading Recipes

As mentioned in another article, (Roasted Red Pepper Garlic Chutney | Homesteading Recipe) my hubby and I receive a small CSA box of vegetables every week from a nearby farm, and we always have leftover veggies.

Secretly I get a little excited when this happens because it means I can either 1) get to canning 2) clean out those veggies and make a stir fry or 3) make a delicious scrap breakfast quiche, which can also be frozen for a later date.

Real talk… nothing is more exciting than filling that freezer with homemade goodies for a future date when you may be expecting company or are just too darn tired to cook!

The beautiful thing about this breakfast quiche recipe is that ALL the veggies can be substituted! For example, spinach is a very popular green to add to quiche, but we’ve found our CSA box more commonly sends Sweet Potato Greens, Dandelion Greens, and Kale. This works equally as well. You may grow rosemary instead of sage, or have leftover mushrooms instead of squash.

Don’t feel like you have to follow this recipe to a T because these are all scraps I found in our fridge that work beautifully together. For the sake of your sanity, though, I’ll add the exact measurements to the recipe.

Sage And Butternut Squash Quiche – Ingredients

1 deep dish pie crust, homemade or store-bought
2 cups chopped butternut squash
1 small white onion, chopped
½ C Chopped Leeks
½ C Chopped Sweet Peppers
3 handfuls fresh greens, whole or roughly chopped
2 TB Fresh Sage
1 clove garlic, minced
2 TB olive oil
6 eggs, whisked
3/4 cup Unsweetened Almond Milk
3 Tbsp. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/8 tsp. black pepper
4 ounces crumbled feta cheese (you could also use bleu or gorgonzola)

This acorn squash vegan stuffing is perfect for any picky holiday guests. View recipe: https://t.co/eLZj4YBL6U pic.twitter.com/9nY2IcUDb7

— Homesteading (@HomesteadingUSA) November 21, 2015

Quiche Recipe Directions :

Step 1 :

First, defrost the frozen pie crust at room temp while your oven preheats to 400F. You can absolutely make your own pie crust, I however, have not mastered this skill yet.

Right before placing in the oven, prod the edges and bottom of the crust with a fork. Bake for 15m or until slightly golden.

Step 2 :

Prep your veggies that take a little bit longer to cook. Greens, for example, take no time at all, so we don’t want to add those until later. I located half a white onion and half a red onion, as well as a few sweet pepper stragglers in our fridge. Butternut squash is currently in season and adds a lovely hearty texture to the quiche.

Step 3 :

Add 2 TB olive oil to a saucepan and cook for 8-10 minutes, or until the onions are translucent and the squash is soft. I like if the squash still has a little bit of a crunch, since it will continue cooking later in the oven.

Add the minced garlic and sauté for an additional minute. Mmmm this smells good!

Step 4 :

While the garlic aroma is filling the air, chop up your sage. You can make it as fine as you’d like. I personally like having a good piece per bite. You can also replace the sage with rosemary or any other herb you like. Sage is so soft and elegant, it adds just the touch this quiche needed.

Also be sure to chop up your greens! Remove the stems (and recycle back to your compost or chicken treats of course), and finely chop the leafy bits. Here I am using Sweet Potato Greens from our CSA box. These greens cook down much like spinach, minus the bitter taste. Quite lovely. Try to get 2-3 handfuls of greens in there!

Step 5 :

Add your sage and greens to the pot! At this point, I discovered that I also had some leeks taking a toll in my fridge, so I chopped those babies up and threw them in the pot too. LOOK AT THOSE COLORS! Be sure to turn your heat to medium-low, we don’t want to burn the sweet things.

Once your greens are cooked down, remove the pot from the stove. Views like this get me excited about cooking; it is so incredibly easy and looks like it should be in a magazine. My goodness!

Step 6:

In a medium bowl, whisk your eggs GENTLY. Slowly add the milk while you continue to stir the eggs. I prefer using almond milk in most of my cooking now. It’s slightly thicker and adds a very subtle almond-nutty taste.

Step 7 :

Lastly, add the flour, baking powder, salt and pepper. Be sure to use a fork or whisk to avoid the chunkies! (This is also the point where you will add the feta cheese, but I forgot and will add it later :))

Now at this point, most recipes will advise you to add the stove mixture to the egg mixture. I have found, however, that when I do this, the veggies take a dive into my pie dish and the eggs don’t quite get the room they need. Alas, don’t combine the two just yet. I also prefer to add my more chunky cheese to the bottom of the pie dish for a nice melted cheesy layer between the crust and the veggies.

Step 8 :

Next, add the vegetable mixture to the pie dish. Be very slow and be sure it isn’t too compact. We still have to add the eggs, which is after all, what makes this a quiche.

Note: If you find yourself with leftover veggies, set them aside and make another quiche or little breakfast egg muffins! That is exactly what I did and is not shown here. This is so delicious, there’s no need to stuff it all into one pie if you can get more out of it.

Step 9:

Slowly and patiently, add the egg mixture to the veggies. It may seem full, but wait for the eggs to go through all the little tunnels and settle. You’ll find there’s plenty of room in there. And don’t let it overflow! I try to fill the eggs just below the rim or fold of the crust. If you use all the egg mixture, great! If not, you can use the leftovers for your second quiche or egg muffins.

Step 10:

Bake for 45-ish minutes or until golden. You’re ready to serve (or freeze). Enjoy your sage and butternut squash quiche!

Thanks for checking out our Healthy Quiche Recipe! Will your prepare Sage And Butternut Squash Quiche on your homestead? Let us know in the comments below.

Healthy Quiche Recipe With Sage And Butternut Squash | Homesteading Recipes

Healthy Quiche Recipe With Sage And Butternut Squash | Homesteading Recipes