Jalapeno Cheddar Quiche with a Butternut Crust

gluten free butternut quiche crust (2)

Note from Cara: This is a guest post from Heather at Mommypotamus- one of my favorite bloggers! Head on over and check out her blog- it’s full of grain free recipes, parenting discussions, and natural health information.  Heather is wonderfully *real* which I know all my readers appreciate!  You’ll want to subscribe to her blog for free via email so you don’t miss anything!

You can also find her cookbook for the Standard Process Cleanse here, with more whole foods (though not completely GAPS friendly, most of the recipes are) recipes and beautiful pictures!

Thank you Heather for posting at Health, Home, and Happiness today!

A Texas-Style Brunch

Hugs and shouts of “heidi yawl!” from across the lawn. Tables sprinkled with sunflowers peeking out of simple mason jars. Settings dotted with mismatched dishes, paper plates, and the fine silver of course.

This is how we like to brunch in the Lone Star State.

Dishes are rustic and elegant, like this one featuring a french-style open pie with a Texas twist. Charred jalapenos, mellow cheddar and a grain-free crust . . . what could be better?

Despite their outlaw reputation, jalapenos actually reduce intestinal inflammation, too, which makes them perfect for our GAPS family. Yep, they contain a rich antioxidant and anti-inflammatory called capsaicin, which is also known to prevent ulcers (who would have thought!), help with migraine and sinus headaches, lower blood pressure and cause cancer cells to commit suicide.¹

Breakfast, lunch or dinner, this recipe is sure to put some sizzle back into your menu rotation. Bon appetit, ya’ll!

gluten free butternut quiche crust (1)Equipment:

  • 2 pie pans
  • medium mixing bowl
  • mandoline or sharp knife
  • wooden spoon

Ingredients:

  • 1 medium butternut squash
  • coconut oil for oiling pans
  • 10 eggs
  • 1/2 cup cream or coconut milk (Buy Coconut Milk here)
  • 2 small or 1 medium onion
  • 2 cups mushrooms, sliced
  • 3-4 jalapenos (depending on heat preference)
  • 4 tbs butter
  • 8 oz cheddar cheese, grated (Buy Grassfed Cheese here)

Method:

    • Preheat oven to 375F
    • Peel butternut squash neck and slice into thin pieces with mandoline or a sharp knife. The thinner they are the more flexible they will be when forming the crust
    • Arrange squash in an oiled pie pan in the shape of a crust (you may need to cut the rounds into halves to make smaller pieces for the sides). Set aside
    • Saute mushrooms and onions in butter until soft
    • Set oven on broil and place jalapeno on top rack. Allow to char on one side (about 3 minutes, then turn over and allow to char on the other side). Set aside to cool
    • Whisk together eggs and cream or coconut milk. Add grated cheese and whisk again.
    • Once the jalapenos have cooled, peel the skin off and deseed. Chop finely and add to egg mixture along with onions and mushrooms.
    • Pour quiche filling into crusts. Brush any part of the crust that is exposed at the top with coconut oil.
    • Bake at 375F for 35-40 minutes until done (a knife comes out clean from the center)

 

Like this recipe? Check out Mommypotamus’ other GAPS-friendly recipes here!

 

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.Pin It
Print Friendly

Comments

  1. Looks delish!!!

  2. Mary Ann via Facebook says:

    This looks delicious! I love how easy the crust is-no prior cooking and mashing!

  3. Mallory via Facebook says:

    Wow, yum!

  4. Aww, thanks for your kind words, Cara! Hope your GFMP readers enjoy the recipe . . . it’s one of our faves!

  5. I pretty much started drooling just reading that title…

  6. Not a big fan of hot jalapenos….would 1 work and not be too hot or could I subsitute another type of pepper that wouldn’t be so hot! Thanks.

  7. This looks delicious. I’ve never eaten butternut squash before. What texture does the crust have? I stopped making casseroles when I (mostly) gave up on gluten, but my daughter misses them. I wonder if this will do it for her.

  8. Sarah via Facebook says:

    i have to try this– looks delicious!!

  9. Wow! This looks amazing!

  10. Gotta love those jalapenos!!! When I have the smoker or grill going I throw some jalapenos or green chiles on, then put them in the freezer for such occasions as this. We made this yesterday evening with the butternut squash. I did leave out the mushrooms as I am out right now and added homemade sausage instead. YUMMO. The leftovers were awesome today!!!

    My family thanks you so much for the crust idea as we have been going crustless.

  11. That looks wonderful! I just bought a very small butternut squash today, I might need to upgrade. Heh

  12. Would this turn out with out the cheese? I am not doing dairy right now….

  13. Thank You! I made this for dinner tonight and it was fabulous. I can’t have dairy, so we skipped the cheese. I added onions, grated yellow summer squash, diced tomato, kale and some turkey bacon. YUM!

  14. Karin Pelton says:

    Wow I am going to go to the store and get what I need right now and make this it looks sooooo yummy. All I need is the squash. I make Quiche with out crust all the time and its great. Will let you know how it comes out.

  15. Um YUM! Leave it to Heather to make a quiche look irresistible. Adding this to next week’s menu!

  16. Thank you. This was delicious.

  17. Pictures are broken :( I’ll make this for sure, thanks!

  18. Sounds delicious. I’m definitely going to try it this weekend. The only thing I might change is to add a little bit of bacon : ) Thanks for the recipe!

  19. Do you cook the butternut squash first?

  20. Compliments on your creative crust here, from a fellow Texan (Temple). This sounds delightful and I would imagind this crust would work for even sweet applications if done right. I look forward to trying it.

  21. Amanda Templeman says:

    I’m making this tonight!

    I’ll let you know how it goes :)

  22. My experience making this:

    I couldn’t find my jalapenos anywhere! They disappeared between my house and the store, so I just threw in red chili flakes.

    The recipe was easy but I had one problem. I had enough squash for two crusts, as suggested, but I only had enough egg mixture to fill one :( I on’t think I did anything wrong…so are you just using really small pie pans??

    Allie

Trackbacks

  1. [...] it while baking the Jalapeno and Cheddar Quiche I’m sharing over at Health Home and Happiness today. Or maybe while sipping a smoothie with [...]

  2. [...] inflammation . . . (this is an excerpt of a guest post for Health Home & Happiness. Click here for the full text and [...]

  3. [...] Other innovative recipes using squash as a “crust”: Butternut Squash Crust Quiche Recipe [...]

  4. [...] quiche treat! My husband came across this recipe on the web, and we were both pretty eager to try it out.  Now, I’ll admit it…I do have [...]

  5. [...] Cheddar Quiche with a Butternut Crust a guest post at Healthhomehappy.com by [...]

  6. [...] Quiche with Butternut Squash Crust – yes, squash, while subbing broccoli and onions for cheese and mushrooms Lunch: Leftovers [...]

  7. [...] out of town Lunch: Leftovers Dinner:  Quiche with Butternut Squash Crust – yes, squash, while subbing broccoli and onions for cheese and [...]

  8. […] this jalapeno cheddar quiche, which doesn’t bother with a weird nut flour crust, instead using a layer of thinly sliced […]

Leave a Comment

*