Butternut Squash and Sausage Quiche Recipe with Potato Crust (Whole30 and Paleo)

01/13/2021

This delicious egg quiche recipe is packed with savory sausage and rich butternut squash squash. It’s also Whole30, Paleo and Gluten-Free making for one tasty and delicious brunch! 

I love a good breakfast recipe! Whether we are just eating as a family of four or gathering with a group of family or friends, breakfast offers so many great, healthy and make-ahead options. This quiche recipe is one of my all-time favorites! Depending on the sausage you use, you can really mix up the flavors, too.

How to make this easy Quiche recipe – Step by Step

• Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl.
• Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
• Heat 1 Tbsp coconut oil in a 10″ cast iron skillet and cook the sausage, until browned and barely cooked through. Don’t overcook. Remove from heat and set aside.  Heat 2 Tbsp coconut oil in same skillet and add onion and butternut squash. Cook until beginning to soften, 5-6 minutes. Set vegetables aside.
• Using the same skillet, heat avocado oil over medium-high.  Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
• Whisk eggs, coconut milk, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in herbs and set aside.
• Pour in onions and butternut squash evenly over bottom of potato crust, then layer sausage and lastly pour in egg mixture. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

What Is A Quiche? 

Quiche is a French tart consisting of pastry crust filled with savory custard and pieces of cheese, meat, seafood or vegetables.

Frittata vs. Quiche

A frittata is an egg based Italian breakfast dish similar to an omelette. Generally frittatas are filled with pre-cooked vegetables and they’re started cooking on the stovetop until eggs are set on the bottom then finished in the oven. A quiche has a crust. A frittata is considered a crustless quiche. 

Using A Cast Iron Skillet For This Quiche Recipe

The best choice for making quiche is a cast iron skillet. These skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving. You can use an enameled cast iron skillet, which does not require any pre-seasoning. Make sure your cast iron pan is well-oiled before making your quiche so that it doesn’t stick.

Adds Ins And Swaps for your Quiche Recipe

The best part about it, is you can kind of throw in whatever you have. Feel free to sub sweet potato for the regular potatoes or the butternut squash.  You can add peppers, sub bacon for sausage– the possibilities are really endless!

Here are some other great combinations:

• Spinach, artichoke and feta cheese
• Quiche lorraine: is a traditional ham and cheese quiche
• Broccoli, cheddar and green onion
• Cremini mushrooms, arugula and goat cheese
• Cherry tomatoes, zucchini, mozzarella and basil
• Yellow onion, carrot, bell pepper, goat cheese and chives

Top Tips For Making an Egg Quiche:

• Don’t forget that when the cast iron skillet comes out of the oven, the handle will remain hot for a while.
• Let cool to room temperature before cutting into wedges and serving from the pan.
• To dress up individual slices, top them with additional fresh herbs or serve with sliced avocado or dollops of lemony yogurt. Finish them with a very light drizzle of thick balsamic vinegar or balsamic glaze.

Check Out These Other Delicious Breakfast Recipes

• 10 Weekend Breakfast Recipes Worth the Effort
• Sweet Potato Hash Brown Breakfast Stacks
• Egg, Ham, and Croissant Breakfast Casserole Recipe for Christmas Morning
• Gluten Free Pumpkin Pancakes

Have you tried this Quiche recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!

Print Pin

Sausage and Butternut Squash Quiche with Potato Crust (Whole30 + Paleo)

A delicious quiche packed with sausage and squash, plus it's paleo!

Course Breakfast, brunch, lunch

Cuisine American, Italian

Keyword paleo frittata, sausage frittata, squash frittata, whole 30 frittata

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 10 servings

Calories 375kcal

Author Jen Pinkston

Ingredients

• 4 medium russet potatoes about 2 pounds, peeled
• 1 1/2 teaspoons kosher salt divided
• 3/4 teaspoon freshly ground black pepper divided
• 2 tablespoons avocado oil
• 3 tablespoons coconut oil divided
• 1 yellow onion chopped
• 6 large eggs room temperature
• 1 lb Whole30 compliant ground sausage
• 1 1/2 cups butternut squash cut into 1/2 inch cubes
• 1 1/4 cups full fat coconut milk the kind in a can
• 1 teaspoon mustard powder if you have it, not necessary to buy if you don't
• Pinch of grated nutmeg
• 1 tablespoon finely chopped herbs of your choice more for garnish if you wish

Instructions

• Preheat oven to 350°F. Using the coarse grater disk on a food processor or the largest holes on a box grater, shred potatoes. Toss with 1 tsp. salt and 1/2 tsp. pepper in a large bowl.
• Transfer to a clean dishtowel, gather together ends of towel, and thoroughly wring out excess liquid over the sink; Transfer potatoes to a bowl and set aside.
• Heat 1 Tbsp coconut oil in a 10" cast iron skillet and cook the sausage, until browned and barely cooked through. Don't overcook. Remove from heat and set aside.  Heat 2 Tbsp coconut oil in same skillet and add onion and butternut squash. Cook until beginning to soften, 5-6 minutes. Set vegetables aside.
• Using the same skillet, heat avocado oil over medium-high.  Add potatoes and immediately start forming into a crust by pushing potatoes flat against bottom and sides of pan. Continue cooking, pressing potatoes up sides of pan if they start shrinking, until potatoes are bound together and bottom of crust is starting to brown, about 10 minutes. Remove pan from heat and set aside.
• Whisk eggs, coconut milk, mustard powder, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper in another large bowl. Whisk in herbs and set aside.
• Pour in onions and butternut squash evenly over bottom of potato crust, then layer sausage and lastly pour in egg mixture. Bake until quiche is set and crust is well browned, 30-35 minutes. Let cool to room temperature before cutting into wedges and serving from the pan.

Nutrition

Calories: 375kcal | Carbohydrates: 20g | Protein: 13g | Fat: 28g | Saturated Fat: 14g | Cholesterol: 131mg | Sodium: 684mg | Potassium: 656mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2419IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 3mg

Photography by Katie Jameson

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