Description
Butternut Squash Quiche with Spinach and Prosciutto is a delightful dish that combines the sweet richness of roasted butternut squash with the savory depth of prosciutto and fresh spinach. This versatile quiche, nestled in a flaky crust, is perfect for brunch gatherings or as a comforting weeknight meal. With its creamy filling and vibrant flavors, each slice feels like a warm hug on your plate.
Ingredients
Scale
- 2 cups butternut squash, peeled and diced
- 2 cups fresh spinach
- 4 oz prosciutto, thinly sliced
- 4 large eggs
- 1 cup heavy cream
- 1 cup Gruyère cheese, shredded
- 1 pie crust (store-bought or homemade)
Instructions
- Preheat the oven to 375°F (190°C) and place the pie crust in a pie dish.
- In a skillet over medium heat, sauté the diced butternut squash for about 5 minutes, then add fresh spinach until wilted.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper until frothy.
- Stir in the sautéed vegetables, shredded cheese, and chopped prosciutto into the egg mixture.
- Pour the filling into the prepared pie crust and bake for 35–40 minutes until the center is set and top is golden.
- Let cool for 10 minutes before slicing; serve warm or at room temperature.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 130g)
- Calories: 310
- Sugar: 2g
- Sodium: 670mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg