Description
Butternut Squash Quiche with Spinach and Prosciutto is a savory delight that perfectly balances the sweetness of roasted squash, the earthiness of fresh spinach, and the salty crunch of prosciutto. This easy-to-make quiche is ideal for brunch or a cozy family dinner, offering a creamy filling nestled in a golden crust. Each slice promises an unforgettable flavor experience that will leave your guests asking for more.
Ingredients
Scale
- 1 medium butternut squash (about 2 cups, cubed)
- 2 cups fresh spinach
- 4 oz prosciutto (thinly sliced)
- 4 large eggs
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1 pre-made pie crust (9-inch)
- A pinch of nutmeg
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Peel and cube the butternut squash. Toss with olive oil, salt, and pepper. Roast on a baking sheet for about 25 minutes until tender.
- In a skillet over medium heat, cook prosciutto until crispy; add spinach and sauté until wilted (about 3 minutes).
- In a bowl, whisk together eggs and cream. Stir in cheese and nutmeg.
- Layer roasted squash in the pie crust, followed by the spinach and prosciutto mixture. Pour egg mixture over.
- Bake for 35-40 minutes until set in the center. Let cool slightly before slicing.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Brunch/Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 280
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg