Savory Butternut Quiche

Need an easy meal to get you through the week? Try this!

Quiche: it's not just for brunch.

Why limit it? I can honestly eat it any time of the day! Quiche is versatile, has infinite flavor combinations, and can be served any way you like. This is also a great meal-prep dish. I like to make one for the week, that way you can use it as a grab-and-go breakfast, for packed lunches, or for an easy dinner when you don't feel like cooking!

Ingredients:

Before the oven

• Half of a butternut squash, roasted and cubed 
• My method: cut it in half, remove seeds, roast each half flesh side down (skin faces up and the squash should lay flat) at 375 degrees F for 40 minutes on a piece of parchment paper, then let it cool
• 1 medium yellow onion, diced
• 2 c spinach (fresh or frozen) 
• 2tbs fresh chives, chopped
• 4 eggs
• 1/2 c coconut flour
• Salt and pepper, to taste 
• 1/4 c milk (dairy or non-dairy)
• 1 tbs garlic, minced
• 1 c cheddar cheese, shredded (or paleo zucchini cheese)
• 1/4 c parmesan cheese, grated (optional but recommended)
• 1 tsp baking powder 
• 2 tbs avocado oil

I served it for dinner with a side of smoked salmon and steamed broccoli, and even for lunch crumbled over a salad!

Directions:

1. Preheat the oven to 350 degrees F
2. Sauté garlic and onions in avocado oil until tender
3. Add spinach to the pan and sauté with garlic and onions until the spinach is wilted, remove the pan from heat
4. Beat eggs in a bowl
5. Add the cheese, coconut flour, salt, pepper, and baking powder to the eggs
6. Add the sautéed veggies to the egg mixture (everything is now combined in the same bowl)
7. Pour the mixture into a baking dish (something similar that you would use for a pie)
8. Bake for 30 minutes, or until done
9. Enjoy!