This Butternut Squash Quiche balances sweet roasted squash, savory prosciutto and fragrant sage in a creamy, dairy-free egg filling set in a crisp almond flour crust. Grain-free and gluten-free, it’s an elegant yet easy choice for holiday brunch, weekday dinners or meal-prep lunches.
Quiche is a versatile dish I turn to for any meal. We often serve a slice with a simple salad for dinner and pack the leftovers for lunch. If you like experimenting with quiche, try swapping the filling or cooking method—mini air-fryer quiches and crustless versions are quick options and great for busy mornings.
This particular version features cubed butternut squash, wilted spinach and torn prosciutto layered into a savory-scented almond flour crust. The crust comes together without rolling dough: mix, press and bake. There’s no need to roast the squash beforehand since the small cubes cook through while the quiche bakes.
Details on a few ingredients
Butternut squash: Two cups of ½-inch cubes is all you need, so a small squash works best and is easier to peel and chop. If using pre-cut squash, trim larger pieces down so they cook evenly in the quiche.
Almond flour: Superfine blanched almond flour gives the crust a smooth texture. I haven’t tested the recipe with almond meal (unblanched), which is coarser and may change the crust’s crumb.
Sage: Dried sage blends easily into the crust without discolouring it. For the filling, 2 tablespoons fresh chopped sage is ideal; if using dried, use about 2 teaspoons.
Prosciutto: Thinly sliced cured ham adds saltiness and texture. I like placing torn pieces on top so they crisp slightly in the oven, but you can layer them under the filling if you prefer.
How to make butternut squash quiche
- Prepare the almond flour crust, press it into a well-greased dish and par-bake for 10–15 minutes until the edges begin to brown.
- Whisk eggs with unsweetened almond milk, salt and pepper in a bowl.
- Layer spinach, squash and sage into the baked crust, then pour the egg mixture over the filling.
- Tear prosciutto into pieces and arrange on top.
- Bake 40–45 minutes more, until the egg is set and the squash is tender.
Recipe variations
- Short on time? Skip the crust and bake this quiche crustless.
- Swap the spinach for kale or arugula for a different leafy texture and flavor.
- Try other herbs—rosemary, oregano or basil work well with squash.
- If dairy is fine for you, stir in grated cheese for richness.
- Make it vegetarian by omitting the prosciutto or replace it with sautéed mushrooms for a savory boost.
What to serve with squash quiche
- A crisp green salad or a seasonal roasted beet and carrot salad pairs beautifully.
- Crispy roasted or air-fryer potatoes complement the soft quiche texture.
- Serve extra vegetables—green beans, roasted radishes or turnip fries make a colorful plate.
- For a casual meal, add a side of light chips such as baked tortilla chips or kale chips.
Additional recipe tips and substitutions
- This quiche fits an 8 × 11 inch oval baking dish, a 10-inch pie plate or a large oven-safe skillet—adjust baking time slightly if using a different vessel.
- Use regular dairy milk instead of almond milk if you don’t need the recipe to be dairy-free.
- When pouring the egg mixture over the crust, some will spill over the edges; that extra egg cooks into the crust and creates delicious crisp edges. Grease the dish well to prevent sticking.
- Layer spinach beneath the squash so the greens stay moist and don’t over-brown on top.
- Reheat leftovers in a low oven to restore crust crispness. Microwaving will soften the crust.
Other squash recipes you might enjoy
- Air-fryer butternut squash home fries
- Roasted red pepper and butternut squash soup
- Mashed acorn squash
- Butternut squash bread with crumb topping
If you make this quiche, I’d love to hear how it turns out—leave a comment to share any tweaks or favorite serving ideas.
📖 Recipe
Butternut Squash Quiche with Spinach and Prosciutto
Ingredients
For the crust:
- 2 cups almond flour
- 2 teaspoons dried sage
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 large egg
- 2 teaspoons extra virgin olive oil
For the filling:
- 6 large eggs
- ½ cup unsweetened almond milk (or dairy milk)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2 cups chopped butternut squash, ½-inch cubes
- 2 cups packed spinach
- 2 tablespoons chopped fresh sage (or 2 teaspoons dried)
- 6 slices prosciutto, torn
Instructions
For the crust:
- Preheat oven to 400°F and grease an 8×11 inch oval baking dish (or a 10-inch pie plate/oven-safe skillet).
- In a medium bowl, whisk almond flour, dried sage, garlic powder, salt and pepper. Add the egg and oil, then mix with a fork until a crumbly dough forms.
- Press the dough into the bottom and up the sides about ½ inch. Bake 10–15 minutes until the edges start to brown.
For the filling:
- Whisk eggs, almond milk, salt and pepper in a medium bowl.
- Add the spinach, squash and sage to the baked crust and pour the egg mixture over, ensuring the filling is well coated.
- Arrange torn prosciutto pieces on top.
- Bake 40–45 minutes, until the squash is tender and the filling is set.
- Serve immediately. Store leftovers in an airtight container in the refrigerator for 2–3 days.
Notes
- Some egg may overflow and bake into the crust edges—this helps create crisp edges. Grease your dish well.
- Substitute dairy milk if you don’t need the recipe to be dairy-free.
- Layer spinach under the squash to keep it from browning too much on top.
- Reheat leftovers in a low oven to crisp the crust; microwaving will soften it.
Recipe adapted from Clean Eating Magazine.
Nutrition Facts per Serving
Calories: 274 kcal | Carbohydrates: 11 g | Protein: 12 g | Fat: 22 g | Saturated Fat: 3 g | Fiber: 4 g | Sugar: 2 g
Disclaimer
Nutrition information is an estimate and will vary with substitutions and brands used.