Butternut Squash & Breakfast Sausage Quiche

One of the most important things for me as a busy mom is meal prepping on the weekends or at the beginning of the week. This sets me up for success and ensures that I’ll have nourishing and tasty meals at the ready when my kids are starving and we’re short on time. I love a good quiche because you can add so many healthy ingredients and somehow it always seems to turn out well! We still have a ton of winter squash storing in our barn from the fall harvest and I wanted to incorporate them into a quiche. I love winter squash and sausage paired together and so do my kids so I knew this quiche would be a hit. We have access to some really good quality breakfast sausage from our neighbors farm, but you can also find good quality breakfast sausage (without any junk in it) from Force Of Nature Meats. I have their beef and bison breakfast sausage and it’s legit good! The sweetness from the breakfast sausage and winter squash paired with the savory eggs and spices goes so well together.

This quiche does take a little prep work because you need to roast your squash first. But other than that it’s just mixing, whisking and baking! You can use a pre-made pie crust or use my favorite spelt flour pie crust recipe found here!!

I hope you and your little one’s love this quiche as much as we do. My oldest daughter refers to quiche as “breakfast pizza” and I go with that!! So if you need to coax your kids into trying quiche start by saying it’s “breakfast pizza!” and see what they think.

Butternut Squash & Breakfast Sausage Quiche

PREP TIME: 20 minutes    COOK TIME: 1.5 hours SERVES: 6

• 1 pie crust (I used this recipe)

• 1 butternut squash, peeled and cut into small dice

• 2 Tablespoons melted ghee (divided)

• 1/2 pound breakfast sausage

• 1 small onion, diced

• 1 teaspoon dried sage

• fat pinch of salt

• 4 eggs

• 3/4 cup heavy cream

• 1/3 cup raw shard cheddar cheese

• salt and pepper

Preparation

1. Preheat the oven to 400F. Pre-bake your pie crust for about 15 minutes and remove from the oven.

2. Place the diced squash on a baking sheet and drizzle with 1 tablespoon of the melted ghee. Roast in the oven until just fork tender (it’ll continue to cook with the quiche) About 20 minutes.

3. Cook the breakfast sausage in a cast iron pan over medium-high heat, until cooked trough, breaking up the meat a bit as it cooks. Remove from the heat (saving the drippings) and set aside.

4. Add the onion, sage and a fat pinch of salt to the pan and cooking in the sausage drippings, stirring often. If the pan is too dry add more ghee.

5. In a medium sized bowl whisk together your eggs, cream, cheese, salt and pepper.

6. Layer the sausage, butternut squash and onion mixture in the pre-baked pie crust. Pour the egg mixture over the top. Bake in the oven until the eggs are just set and the crust is browned, about 30-40 minutes.

7. Serve warm, at room temperature or even chilled

   Notes

   Cooking times will very from kitchen to kitchen. Store cooked quiche in. a sealed container in the fridge for up to 5 days.