Roasted Butternut Squash Quiche

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 101.7
  • Total Fat: 1.6 g
  • Cholesterol: 5.5 mg
  • Sodium: 237.2 mg
  • Total Carbs: 12.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 10.3 g

View full nutritional breakdown of Roasted Butternut Squash Quiche calories by ingredient
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Ok since there is no crust this isn't realy a quiche. But it's close and it's very low calorie without the crust Ok since there is no crust this isn't realy a quiche. But it's close and it's very low calorie without the crust
Number of Servings: 6


    2 cups butternut squash (1" pieces)
    1 1/2 red peppers (approx 1 cup but leave as halves)
    1 cup cauliflower

    2 cups egg beaters
    1/2 tbsp dried basil
    4 garlic cloves
    1/2 cup finely chopped red onion.


Roast the squash at 400 for 10 minutes on a cookie sheet. After 10 minutes add the red peppers and cauliflower to the oven and roast an additional 20 minutes or until the vegetables are cooked.

About 5 minutes before the vegetables are done, combine egg beaters, onion, garlic and basil. Beat with mixer until it doubles in volume (1-3 minutes). Spray a 9 x 12 pan with olive oil and pour in the egg beaters. They will cover the bottom to about 1/2 to 3/4 of an inch.

Remove the vegetables from the oven. Dice the red pepper and cauliflower. Spread each vegetable evenly over the egg mixture. Egg mixture will not cover vegetables completely.

Top with Feta cheese.

Bake for 35 - 45 minutes at 325, or until center is firm.

Make ahead of time and enjoy this cold as a quick breakfast or eat it fresh out of the oven as a healthy brunch.

I know the calories look low for the serving size but everything is in there except the oil spray which is supposed to contribute nominal calories.

Number of Servings: 6

Recipe submitted by SparkPeople user HHARVEY.

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