Simple Seasonal

Healthy Seasonal Recipes Inspired by Your Local Farm and CSA

  • Home
  • About Us
  • Recipes
  • How-To
  • Farm to Table
  • Playing With Food
  • Contact

Acorn Squash Quiche

March 13, 2015 By Rachel 2 Comments

Share
Pin6
Tweet
Yum7
Share
Flip
13 Shares

acorn-squash-quiche

I think this may be the last Winter squash recipe (and, dare I say, the last Winter recipe) of the season, as Spring finally appears to be on it’s way! My daffodil and tulip bulbs are peeking through the soil and the last of the snow is melting away. My son told me that he saw the first robin of the season – but he’s 4, so who knows… One of the things that I love about Pennsylvania is we truly experience all four seasons – from a blast of Winter cold to the humid dog days of Summer. Usually, as one season comes to its close, another is about to begin with all of its promise.

We had a few good snowstorms this Winter, which involved bundling up my little one, making snow angels, and drinking hot chocolate. This was wonderful, but now I’m ready to say goodbye to Winter, and hello to Spring! Before I transition into spring recipes, though, here is one last truly Winter recipe for Acorn Squash Quiche. I love this recipe because it’s healthy, it’s brunch-worthy, and it’s as much fun to look at as it is to eat!

Acorn Squash Quiche

Serves: 4

Prep Time: 15 minutes             Cook Time: 40 minutes

Ingredients

  • 2 acorn squashes cut into 1/2 inch rings
  • 1 head of broccoli
  • 1 C diced yellow onion
  • 2 heads fresh, minced garlic
  • 1 roasted red pepper (I used canned)
  • 8 eggs (preferably free-range)
  • 8 Tbsp parmesan or asiago cheese
  • 2 Tbsp water, plus more as needed
  • 2 tsp olive oil
  • salt and pepper to taste

Directions

1. Cut small slits into the top and the bottom of your acorn squash and then microwave each on high for 3 minutes. The slits will allow steam to escape, and microwaving the squash will make it easy to handle and shorten baking time.

2. Cut the squash into approximately 1/2 inch rings and then, using a spoon, remove the pulp. You’ll want to end up with 8 rings.

acorn-squash-rings

3. Using 2 tsp of olive oil and a basting brush, lightly oil the acorn squash on both sides, and then sprinkle with salt and pepper to taste. Bake at 375º F for 30 minutes, flipping midway, until the acorn squash is tender and browned.

seasoning-acorn-squash-rings

4. While the acorn squash is baking, prep the rest of your ingredients. Shred 8 Tbsp of parmesan cheese. Cut the tops of the florets off of your head of broccoli to equal about 1 C. Also, dice 1 C of yellow onion and one roasted red pepper. In the summer months I often make my own roasted pepper, but in the winter canned is my go-to solution. Finally, beat together 8 eggs.

cutting-broccoli

5. Add the broccoli and onion to a small sauce pan, plus 2 Tbsp of water, and cook over medium heat until the vegetables are soft, but not mushy. I use water instead of oil to prevent the vegetables from sticking to the bottom of the pan. This cuts on fat and calories. With this method of cooking, if you notice that the vegetables are beginning to dry out and stick, simply add more water to the pan, 1 Tbsp at a time.

6. Once the broccoli and onion is cooked, turn off the heat and stir in your diced red pepper.

prepping-vegetables

7. When the acorn squash is finished cooking, fill with vegetables, leaving room for your egg. Place the pan in the oven for about 3 minutes to heat the pan.

assembling-quiches

8. Once the pan is heated, add a thin layer of egg to each quiche without filling them, and then return them to the oven for 2 minutes. You’ll find that some egg will leak out, but after being in the oven for 2 minutes it will set, creating a seal for you to add the remainder of the egg on top of it. To make this easier, I used a baster to add the egg to the quiches instead of a spoon.

9. Sprinkle each quiche with 1/2 Tbsp of parmesan or asiago cheese (or both!), and then top with the remainder of the egg.

filling-quiches

10. Return the quiches to the oven for 2 minutes and then turn your broiler on and broil for another 2 minutes. Before serving, sprinkle each quiche with another 1/2 Tbsp of cheese and then you’re done!

finished-acorn-quiche

 

acorn-squash-quiche-on-pan

 

acorn-squash-quiche

 

bite-out-of Quiche

Acorn Squash Quiche
 
Print
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
Acorn Squash Quiche is a fun, healthy, and brunch-worthy food that's as fun to look at as it is to eat!
Author: Rachel Hanawalt
Recipe type: Breakfasts
Cuisine: American
Serves: 4
Ingredients
  • 2 acorn squashes cut into ½ inch rings
  • 1 head of broccoli
  • 1 C diced yellow onion
  • 2 heads fresh, minced garlic
  • 1 roasted red pepper (I used canned)
  • 8 eggs (preferably free-range)
  • 8 Tbsp parmesan or asiago cheese
  • 2 Tbsp water, plus more as needed
  • 2 tsp olive oil
  • salt and pepper to taste
Instructions
  1. Cut small slits into the top and the bottom of your acorn squash and then microwave each on high for 3 minutes. The slits will allow steam to escape, and microwaving the squash will make it easy to handle and shorten baking time.
  2. Cut the squash into approximately ½ inch rings and then, using a spoon, remove the pulp. You'll want to end up with 8 rings.
  3. Using 2 tsp of olive oil and a basting brush, lightly oil the acorn squash on both sides, and then sprinkle with salt and pepper to taste. Bake at 375º F for 30 minutes, flipping midway, until the acorn squash is tender and browned.
  4. While the acorn squash is baking, prep the rest of your ingredients. Shred 8 Tbsp of parmesan cheese. Cut the tops of the florets off of your head of broccoli to equal about 1 C. Also, dice 1 C of yellow onion and one roasted red pepper. In the summer months I often make my own roasted pepper, but in the winter canned is my go-to solution. Finally, beat together 8 eggs.
  5. Add the broccoli and onion to a small sauce pan, plus 2 Tbsp of water, and cook over medium heat until the vegetables are soft, but not mushy. I use water instead of oil to prevent the vegetables from sticking to the bottom of the pan. This cuts on fat and calories. With this method of cooking, if you notice that the vegetables are beginning to dry out and stick, simply add more water to the pan, 1 Tbsp at a time.
  6. Once the broccoli and onion is cooked, turn off the heat and stir in your diced red pepper.
  7. When the acorn squash is finished cooking, fill with vegetables, leaving room for your egg. Place the pan in the oven for about 3 minutes to heat the pan.
  8. Once the pan is heated, add a thin layer of egg to each quiche without filling them, and then return them to the oven for 2 minutes. You'll find that some egg will leak out, but after being in the oven for 2 minutes it will set, creating a seal for you to add the remainder of the egg on top of it. To make this easier, I used a baster to add the egg to the quiches instead of a spoon.
  9. Sprinkle each quiche with ½ Tbsp of parmesan or asiago cheese (or both!), and then top with the remainder of the egg.
  10. Return the quiches to the oven for 2 minutes and then turn your broiler on and broil for another 2 minutes. Before serving, sprinkle each quiche with another ½ Tbsp of cheese and then you're done!
3.2.2929

Nutrition Facts
4 servings per container
Serving size

Amount per serving
Calories 436
% Daily Value*
Total Fat 17.2g 22%
Saturated Fat 2.6g 13%
Trans Fat 0g
Cholesterol 381mg 127%
Sodium 595.6mg 26%
Total Carbohydrate 50.2g 17%
Dietary Fiber 12.4g 42%
Total Sugars 8.2g
Includes g Added Sugars 0%
Protein 28.2g

Calcium 41.2mg 4%
Iron 30.8mg 172%
Not a significant source of vitamin D, or potassium.

The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Get Your Next Meal In Your Inbox!

Enter your email address to get the latest recipes and relevant seasonal content on the blog!

I agree to have my personal information transfered to AWeber ( more information )

I will never give away, trade, or sell your email address. You can unsubscribe at any time.

Share
Pin6
Tweet
Yum7
Share
Flip
13 Shares

Filed Under: Breakfasts, Recipes Tagged With: Acorn Squash, Broccoli, CSA Vegetable, Eggs, GAPS, Grain-Free, Quiche, Winter

« Italian Cabbage and Celeriac Soup
All-Natural Irish Coffee Creamer »

Comments

  1. Emily @ SageRecipes says

    March 14, 2015 at 4:26 pm

    Looks great! Yes, hopefully the last winter recipe!!

    Reply

Trackbacks

  1. Acorn Squash Quiche from Simple Seasonal | Yum Goggle says:
    March 14, 2015 at 9:39 pm

    […] GET THE RECIPE […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I'm Rachel! Welcome to Simple Seasonal, a resource for simple, healthful, and delicious recipes that help you make the most of seasonal produce from your local farmer's market, CSA, or home garden. Simple Seasonal is committed to a whole foods diet. With an occasional cookie... ;)


Recipes in Your Inbox!

Sign up to get free updates!

Search

Connect With Us

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter
  • YouTube

Connect With Us!

If you're active on social media, you'll find Simple Seasonal there as well. Feel free to connect, share, and say hello!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
  • Twitter
  • YouTube

Discover Summer Recipes

Honey Sunflower Ricotta Toast
One-Pot Tex-Mex Chicken and Rice
Green Beans Almondine Salad
Kohlrabi and Corn Salad
Shaved Asparagus Pasta Salad
tandoori-chicken-kebabs

Discover Summer Recipes

Gummy Bear Mocktails
Fennel and Carrot Puree
Grilled Patty Pan Squash with Spiced Chickpeas
Cucumber Tuna Bites
Garlic Scape Aioli
Homemade Duck Sauce

Copyright © 2023 · Simple Seasonal · Privacy Policy · ↑ Back to top

Privacy Policy