Squash Quiche

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 247.2
  • Total Fat: 14.4 g
  • Cholesterol: 19.4 mg
  • Sodium: 434.8 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 0.3 g
  • Protein: 8.8 g

View full nutritional breakdown of Squash Quiche calories by ingredient
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Seasonal quiche Seasonal quiche
Number of Servings: 12


    1 lb peeled and seeded butternut squash (start with a whole squash approximately 1.5 lbs)
    salt and pepper to taste
    1 tsp sugar, optional (included in calculations)
    4 tbsp brown sugar, optional (included in calculations)
    2 cups shredded Gouda or other mild cheese
    10 oz frozen spinach, thawed & drained
    2 - 9 in pie crust
    4 eggs, beaten or 1 cup egg beaters (used in calculations)
    1 cup non-fat milk
    2 tbsp olive oil
    water (at least 1/2 cup, possibly more)


Preheat oven to 375 degrees F
Cut squash into chunks and place in food processor. Pulse machine on and off until squash looks grated.
Place a large skillet over medium heat and add oil. A minute later, add squash, salt, pepper and about 1/2 cup of water. Cook over medium heat, stirring occasionally. Add water, about 1/4 cup at a time as mixture dries out, being careful not to make it too soupy. When squash begins to disintegrate, about 10 - 15 minutes, season the squash with sugar, if necessary, and add additional salt and pepper, if needed.
Mix squash in large bowl with spinach and cheese and spoon the mixture into the pie crust.
In a medium bowl, whisk together eggs and milk. Season with salt & pepper to taste.
Pour into pie crusts, allowing egg mixture to thoroughly combine with vegetable mixture.
Sprinkle 2 tbsp of brown sugar on tops of pies
Bake in preheated oven for 45 - 60 minutes (until a knife inserted comes out clean)
Allow stand for 10 minutes before serving.

Number of Servings: 12

Recipe submitted by SparkPeople user CHIIEDDY.

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