Butternut squash crust quiche

 

Quiche with a butternut squash crust. This was perfect for mornings avoiding grains.  I never put much thought into it before but we really tend to carb load for breakfast... 

Makes: 1 9" pan, 8 servings

Per serving: 90 calories,

7g protein,

2g fat,

14g carbs

 

Ingredients:

1butternut squash

2 large eggs

1 1/8 cup liquid egg whites

5 oz mushrooms, sliced

1 small onion, chopped

about 1/4 pound asparagus

Directions:

1. Roast butternut squash in over at 375F for approximately 1 hour.  Depending on the size it may take longer or shorter.  It is done with easily pierced with a fork. 

 

 

While the squash is cooking you can prepare the remaining ingredients.  Saute the onion and mushrooms over medium heat until the onions are translucent.

Grill  (or saute) the asparagus.  I cut these in half and only used the tip half in the quiche.  Both halves would be fine and you can feel free to use smaller or larger pieces. 

Prepare the egg mixture by mixing eggs and egg white together in bowl.  You could add milk here if you're eating dairy, I did not seeing as it's whole30 time right now. 

Remove squash from the oven.  Remove the peel (I should basically just fall right off if it's done).  Mash the squash and press in an even layer on the bottom and sides of a pie pan. Place the pan in the over for approximately 5-10 minutes and bake at 375.

 

 

 Remove the pan from the oven and increase temp to 400F.  Place mushroom and onion mixture on top of crust.  Pour egg mixture over mushrooms and onions. 

 

 Arrange asparagus over top of the egg mixture and return to the over at 400F. Cook for 40 minutes or until firm and lightly browning.