Crustless Quiche with Butternut Squash, Kale & Sundried Tomato topped with Pumpkin Seeds. This gluten free and grain free quiche is tasty and nutritious and very easy to make. Packed with veggies this healthy crustless quiche makes the perfect lunch or light dinner.
First blog post…after months of testing recipes and fine tuning recipes that I used to give out to clients I had been waiting for this day to put it all together. Somehow I thought it would be more serene and organised than the actual day was – but hey that’s life with a toddler – days are certainly never serene! Sometimes you are on top of it all but things can turn topsy turvy pretty quickly. I had been waiting for a day for my husband to be off and us both to be free so he could help look after Master H and also take some photos as he is a pretty handy with a camera.
I had made us a yummy dish for lunch (this) and a couple of other tasty treats to take photos of trying to make the most of a sunny day with great light before the darker wintery days set in. So the scene was anything but serene was a mad rush as always while Master H was asleep trying to accomplish numerous things at once as fast as I possibly can and then once our little treasure was up it was all go trying to keep him out of my cooking while keeping him entertained.
This involved singing nursery rhymes while cooking, dancing while cooking and quickly giving him a constant supply of food to munch on while we were busy. Dishes piled up and up and up and before you knew it the light was gone and it was getting dark! After feeling like a slightly neglectful mother for the day it was done, a couple of tried and tested dishes complete and a few photos to prove it!
So on to the food here it goes..
This crustless quiche is such a tasty and easy dish to eat for lunch or enjoy as a light dinner. I call it a quiche as that seems to be the most appropriate term but it actually has no crust or cows milk dairy – so is great for anyone that is gluten free, or is intolerant to cows milk dairy or on a grain free diet. I have added no milk but there is some goats feta sprinkled on too which is optional. When running my naturopathic clinic many of my clients that were intolerant to cows milk could tolerate tiny amounts of goats milk products hence the inclusion of the feta here – and it also tastes pretty good!
The butternut squash makes the dish extra filling and adds a sweet earthy taste which is balanced out by the saltiness of the sundried tomatoes and the addition of the kale.
Love Food Nourish Nutrition Tips
- Butternut squash is one of the best plant food sources of beta-carotene, a powerful antioxidant which is converted to Vitamin A in the body. Vitamin A is a very important nutrient for the immune system which can help ward off cold’s and ills and chills. In addition it can help preserve normal eye sight and is thought to protect against cancer, stroke and heart disease.
- We are fortunate to always have an abundant supply of kale in our garden which is great because I always like to add in leafy greens where I can to meals. Leafy greens are so nutritious and help keep the acid/alkaline balance of our body in check. Any meal where I can add greens and it still tastes good to Master H is also a bonus for me. Kale is one of the richest source of carotenoids in the leafy green family and can help to protect against cancer. The calcium in kale is more easily absorbed by the body than milk making it great for those on dairy free diets and to help prevent osteoporosis and bone loss.
- I have added pumpkin seeds to the top of this crustless quiche, pumpkin seeds are an excellent source of zinc. Zinc is essential for a healthy immune system so as a whole this is a great dish to eat as we head into winter.
If you are looking for other recipes with butternut squash or kale you may like to try my Roasted Butternut Squash & Turmeric Hummus or Baked Eggs with Crispy Kale, Capsicum & Pumpkin Seeds.
I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!
Have a lovely week!
A delicious grain free crustless quiche with butternut squash, kale & pumpkin seeds.
25 minPrep Time
25 minCook Time
50 minTotal Time
- 1/2 medium sized butternut squash
- 6 free range eggs
- 3 large kale leaves, stems removed
- ½ medium onion
- ¼ cup sundried tomatoes
- 30gm of goats feta to sprinkle on top (optional)
- 3 Tbspn pumpkin seeds
- 1/8th tspn sea salt
- 1/8th tspn fresh ground black pepper
- coconut oil for greasing dish
- Preheat oven to 180°C/350°F
- Roughly chop the butternut squash and cook in oven for 15-20min until golden brown and semi soft.
- While this is cooking add eggs to a food processor. Using the whisking attachment whisk until they double in size - about 3 minutes.
- Using the slicing attachment on your food processor add the onion into the egg mixture until it is finely sliced.
- Add the kale into the egg mixture until finely sliced.
- Remove butternut squash from oven once cooked and slice roughly into 2cm squares. Add the sliced butternut,diced sundries tomato and salt and pepper into the egg mixture. Gently stir all ingredients until they are evenly distributed in egg mixture.
- Grease a 23cm quiche dish with coconut oil.
- Pour eggs mixture into dish.
- Sprinkle pumpkin seeds and Goats Feta over top of dish.
- Sprinkle more salt and pepper over top of dish as desired.
- Bake for 20-25 min until golden brown.
- Serve with green salad.
Butternut squash can be replaced by pumpkin. Kale can be replaced by spinach. To make this quiche paleo and whole 30 friendly remove the goats feta.