Caramelized Onion Butternut Squash Crustless Quiche

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/2 Butternut squash, cut into 1/2 - 3/4" cubes, small
  • 1/2 tsp Parsley, dried
  • 1 tsp Sage, dried
  • 1 cup Spinach, packed fresh
  • 1/4 tsp Thyme, dried
  • 1 Yellow onion

• Refrigerated

  • 10 Eggs

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 2 tbsp Balsamic vinegar

• Baking & Spices

  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on physicalkitchness.com

Description

Ingredients

• 1 yellow onion
• 1 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• ½ small butternut squash, cut into ½ - ¾ cubes
• 10 eggs
• ½ cup coconut milk (or almond milk)
• ½ teaspoon salt
• 1 teaspoon dried sage
• ¼ teaspoon dried thyme
• ½ teaspoon dried parsley
• 1 cup packed fresh spinach or ½ cup frozen spinach, drained well

Directions

• Preheat oven to 400 degrees
• Slice one yellow onion and place into a large saucepan. Add a tablespoon of olive oil and a tablespoon balsamic vinegar. Cook the onion slices on medium/high, evenly coating with the olive oil and balsamic. Once the onions start to get translucent, turn the heat to medium/low and cook until they start to caramelize, mixing frequently. This will take roughly 30 minutes
• While the onions are cooking, cut the butternut squash into ½ - ¾ cubes. Place the cubes on a baking sheet and coat evenly with olive oil
• Roast the squash for 15 minutes, until the cubes start to soften slightly
• Once squash is done, lower the oven temperature of the oven to 375 degrees
• Let the squash and onions cool slightly
• Combine the eggs, coconut milk (or you can sub for almond milk), spinach, dried herbs, butternut squash, and caramelized onions in a large bowl. Mix well then pour into a greased glass pie dish
• Bake for 45-55 minutes, or until the center of the quiche is set
• If you are not serving immediately, let cool then cut into appropriate serving sizes and refrigerate