Go Back
–+ servings
Butternut Squash Quiche
No ratings yet
PRINT PIN
Servings: 6 servings

Butternut Squash Kale and Red Pepper Recipe

Prep Time15 minutes
Cook Time30 minutes

Ingredients

Crust

  • 1 1/2 cups almond meal
  • 1/4 cup coconut flour
  • 1 TBS olive oil
  • 1 TBS agave nectar
  • 2 TBS egg whites

Filling

  • 3/4 cup butternut squash, mashed
  • 4 cups kale, chopped
  • 1/3 of a medium red pepper, diced
  • 1/4 cup onions, diced
  • 2 garlic cloves, minced
  • 2 eggs, beaten
  • 3 TBS egg whites
  • 1/2 tsp thyme
  • 1/4 tsp salt

Instructions

  • Preheat oven to 350 degrees F. Grease an 8-inch pie dish.
  • In a bowl, mix almond meal and coconut flour.
  • Gradually add the olive oil, agave, and egg whites into the flour and stir until a dough starts to form. I used my hands to form the dough. The consistency of the dough should be a bit crumbly.
  • Place the dough onto the pie dish and flatten and spread the dough so that it covers the entire pie dish, including the sides.
  • In a separate bowl, mix together the mashed butternut squash, kale, red pepper, onions, and garlic.
  • Stir in the eggs.
  • Add the salt and thyme into the filling.
  • Pour the filling on top of the crust and put the quiche into the oven.
  • Bake for about 30-35 minutes, or until the filling sets.

Notes

Adapted from Hungry Healthy Girl)
  • You can just use 1 3/4 almond meal for the crust. If you have a 9-inch baking dish, use 2 cups of almond meal, as the original recipe suggests.
  • 15 minutes prep time if you have cooked butternut squash on hand.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!