Serve a portion of this delectable crustless quiche featuring roasted butternut squash, red pepper, and a medley of fresh herbs, parmesan, and cheddar cheese, all prepared without the use of a crust.
- Prep Time: 10 mins
- Cook Time: 1 hour 10 mins
- Total Time: 1 hour 20 mins
- Yield: 3 Serves
- Slimming World: 1 HEa per serving
Ingredients for Roasted Butternut Squash and Red Pepper Quiche
- 400g of butternut squash
- 1 red onion
- 1 red bell pepper,
- 1.5 teaspoons of paprika
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- 6 eggs
- ½ tablespoon fresh chopped rosemary
- ½ tablespoon of fresh chopped thyme
- pinch of red chilli flakes
- ½ cup (120ml) of fat-free plain yogurt
- 60g (2oz) of parmesan, grated
- 30g (1oz) of cheddar, grated
- Cooking oil spray
- Salt and black pepper
Instructions for Roasted Butternut Squash and Red Pepper Quiche
Prepare a 200°C/400°F oven.
Put in the cubed butternut squash.
spices and chopped red onion
onion powder, garlic powder, and red pepper on a baking dish and whisk to incorporate, then spray over the top with cooking oil spray (I used avocado).
Butternut squash should be baked for about 35 minutes, or until it is golden and tender.
Blend the beaten eggs with the yogurt and parmesan until smooth.
Put the roasted butternut squash mixture into a pan or quiche dish that’s 8 inches on a side.
Sprinkle with fresh herbs, a pinch of red chili flakes, and salt & pepper to taste.
Top with a combination of eggs, yogurt, and parmesan.
Sprinkle some cheddar on top.
Put in the oven and bake for 30 minutes, or until the quiche is brown and the filling has set.
Slice and serve once it has cooled down a bit.
Tips for Roasted Butternut Squash and Red Pepper Quiche
Prepare the vegetables by chopping the butternut squash and red pepper in an even manner to ensure an even cooking time. Before roasting them, improve their taste by tossing them in a little amount of olive oil, along with some salt and pepper.
Options for Herbs: For a unique flavor, try experimenting with aromatic herbs such as thyme, rosemary, or sage. Keep in mind that a little goes a very long way!
It is important to avoid overmixing the ingredients; instead, gently incorporate the roasted vegetables and cheese into the egg mixture. Quiche can get rather thick if the ingredients are over-mixed.
During the time that the quiche is in the oven, make sure to monitor it very carefully. If you insert a toothpick into the middle of the dish, it should come out clean to indicate that it is fully cooked.
Allow the quiche to rest for a little period of time before cutting it into pieces. The custard is simpler to serve and more easily sets as a result of this.
Prepare Ahead: Both the roasted vegetables and the egg mixture may be prepared one day in advance. When you need dinner in a hurry, assemble the quiche and bake it right before you serve it.
Serve with Greens: Complement the quiche with a straightforward salad of mixed greens topped with vinaigrette and serve immediately.
Personalization: If you’d like more taste and texture in your meal, feel free to put in some additions like sautéed onions or spinach.
Storage: If there are any leftovers, place them in the refrigerator and reheat them in the oven at a low temperature for a few minutes. This quiche may also be easily stored for future meals in the freezer.