Quiche is a long-loved brunch staple, and with good reason: It is easy to prepare, healthy, and typically delicious. Additionally, it’s incredibly easy to switch up the main ingredients based on what you have on hand or what’s in season. This time of year squash tends to be the star of the show, so we decided to make a delightful squash quiche.
Of course, we made a few other additions, such as savory gruyere cheese and spinach. We also put this squash quiche in a potato hash brown crust instead of the more traditional pie crust. This was done in an effort to keep things just a little more light and healthy. We are pretty sure we all had more than our share of pie crusts during the holiday season. (Not that we don’t love them, because we do, as evidenced by recipes like our cherry hand pies, but a few of us are trying to get back on track after all the indulgence.)
Our favorite part about this squash quiche is that it is pretty darn healthy, yet still leaves us feeling completely satisfied. Using butternut squash brings a hint of sweetness and creamy texture to the whole dish. This sweetness is balanced wonderfully by the nutty and earthy flavor of the aged gruyere cheese. Spinach is used as a contrast in both flavor and texture. Its brightness and fresh flavor helps to break up the dish.
While we love the use of a hashbrown crust, this dish is just as pleasing when made with a regular pie crust. The potato crust does offer a gluten free option as well as replace the typically butter- or lard-laden pie crust with a healthier option. We also think it adds to the complexity of texture and savory nature of the whole dish.
This squash quiche is so good that we don’t think you should save it for your next event. Make one for yourself to have for breakfast throughout the week. We suggest enjoying it with a rich tea like our Full Moon Chai. All you have to do is cut off a slice and pop it in the microwave while you brew up a cup. You won’t be disappointed.
Savory Squash Quiche with Spinach and Gruyere
For the hash brown crust:
- 1 package frozen hash browns, thawed and squeezed dry
- 1 Tablespoon butter, melted
- 1 large egg
- salt & pepper
For the quiche:
- 2 cups packed fresh baby spinach
- 7 large eggs
- 1/2 cup whole milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups Gruyere cheese, plus more for topping
- 1 cup cubed and cooked butternut squash
For the crust:
Preheat the oven to 400 degrees. Prepare a pie pan with nonstick spray.
Combine the hash browns, melted butter, egg, salt, and pepper in a bowl until well mixed. Add them to the pie pan and spread the mixture out along the bottom and the sides.
Place in the oven and bake for 20-25 minutes or until the hash browns begin to brown.
For the quiche:
Reduce heat to 350 degrees.
Place the spinach on a microwave safe plate and cook in microwave for 1 minute, or until slightly wilted. Let Cool.
In a large bowl, whisk together the eggs, milk, garlic, salt, and pepper. Stir in the gruyere cheese. Set aside.
Arrange the squash and spinach in the hash brown crust and pour the egg mixture over the top. Sprinkle with a couple tablespoons of additional cheese and place in the oven.
Bake for 40 to 50 minutes, or until firm in the center and browned on the edges.