Sweet roasted butternut squash and fresh zucchini are baked in eggs mixed with herbs and garlic for a flavoursome, filling, and healthy meal. Try a generous serving of this crustless quiche with a crunchy green salad for an easy gluten free, vegetarian dinner or weekend brunch.
Last week was all about this cake, my sister’s ultra decadent chocolate caramel slice, my Mum’s sweet and chewy pavlova, and a few big slices of a special cake I am going to share with you next week. Therefore, this week is about leafy greens, wholegrains, and smart snacking. Life is all about balance. Once upon a time following a week like last week’s birthday week palooza I would have restricted my eating severely, exercised until I dropped, and beaten myself up for enjoying and embracing the feasting and decadence. This year, I made a bargain with myself: I could eat whatever I wanted for my birthday week so long as I didn’t serve myself a heaping plate of guilt afterwards. Striking this deal with myself encouraged me to be truly present with these treats: to taste every dollop of cream, absorb every crunch of fried polenta chips, and admire each swirl of chocolate buttercream on my fork. At the end of the week I felt…not a drop of guilt, not an ounce of beating myself up. I enjoyed every single bite of risotto, sip of champagne, and bowl-licking session. Balance.
At the end of the week I stocked our fridge with my favourite fruits and vegetables, bought a giant sack of quinoa, and made sure we had an abundance of healthy snacking options (almonds for the win) and a few healthy indulgences (you can’t take my Lindt 90% away ever). The weather this week has been cool and rainy, and my body is craving comfort. In the spirit of keeping things balanced but comforting I whipped up this vegetable filled crustless quiche and served generous slices of it alongside a green salad. Eggs mean comfort to me, and when they are combined with sauteed onion and garlic and a blend of fragrant thyme, oregano, and rosemary, they satisfy and celebrate the first chilled hands and comfort food craving of winter.
I know this flavoursome, vegetable-filled dish would be a welcome addition to any Easter brunch table, and I’ll be making another one to guarantee healthy, delicious, protein-packed lunches all next week.
Butternut Pumpkin and Zucchini Crustless Quiche
Serves 2-3 generously | Gluten Free | Vegetarian
- 600 grams butternut squash
- 1 medium red onion
- 2 medium cloves garlic
- 1 teaspoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 medium zucchini
- 5 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup grated cheddar cheese
- Preheat oven to 180C (350F) and line a baking tray with baking paper.
- Peel butternut squash and cube into dice-sized pieces. Place on baking tray and bake until butternut squash is tender. This should take about 30 minutes. Allow to cool to room temperature.
- While the pumpkin is roasting, peel and dice red onion and crush garlic.
- Preheat oil in a small frying pan and saute onion and garlic with dried herbs, salt and pepper until onion is translucent. Remove from heat and allow to cool.
- Dice zucchini into dice-sized pieces. Gently mix pumpkin, onion and garlic mixture, and zucchini together until well combined. Tumble into a small baking dish (about 10 by 7 inches).
- Beat eggs with salt and pepper and pour over vegetables. Gently tap the dish on your bench to get rid of any air bubbles.
- Sprinkle cheddar over the top of the mixture. Bake until set, about 40-45 minutes.
- Serve with a crunchy green salad. Leftovers will keep in the refrigerator in a well-sealed container for up to three days.