Savory Sausage & Butternut Squash Quiche

1 Reviews

SERVINGS

8

PREP TIME

20 min

TOTAL TIME

80 min

GLUTEN FREE

NO

Filled with autumn’s best flavors, this is a must make quiche that’s sure to become a new brunch favorite. Try it crustless, or make ahead and bake the next day to enjoy fresh from the oven.

This recipe is made with Jones All Natural Little Links

AN Pork Little Link
ingredients
1 cup cubed butternut squash
1 teaspoon olive oil
Refrigerated pastry crust for 9 inch pie*
1 12 oz package of Jones Dairy Farm No Sugar All Natural Little Links
2 tablespoons butter
1 small onion, finely chopped
1 cup sliced mushrooms
1/2 cup chopped red pepper
2 cups fresh spinach, stems discarded and roughly chopped
3 large eggs
1 cup half and half
1/3 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded low fat cheddar cheese
1/2 cup shredded Gouda cheese
DIRECTIONS
Preheat oven to 425°F. Toss cubed butternut squash in olive oil. Place on foil lined cookie sheet. Sprinkle salt and pepper. Roast in oven 30 minutes or until squash browns.

Unroll pastry sheet. Place inside pie pan. Flute edges. Refrigerate while preparing filling.

Cook sausages on stovetop according to package directions. Set aside. In same pan, melt butter. Sauté onion, mushrooms, and peppers for 3-4 minutes over medium-high heat. Add spinach. Sauté additional 2 minutes. Set aside. Chop sausages into bite-sized pieces.  

In separate bowl, whisk together eggs, half and half, cream, salt and pepper. Sprinkle cheddar cheese over crust. Top with roasted butternut squash, vegetable mixture, chopped sausages and Gouda cheese. Pour egg mixture over top. 

Bake on low rack 15 minutes. This will ensure crispier crust. Reduce oven to 350°F. Bake 25-30 minutes, until knife inserted in center comes out clean. Edges can be loosely covered with foil to prevent overbrowning. Remove from oven. Rest 10 minutes to allow eggs to finish cooking.

*A crustless version of quiche is an easy transition. Simply eliminate pie crust. Layer all ingredients into 8x8 square cake pan sprayed with nonstick spray. Bake in same manner. Once removed from oven and rested, cut into squares and serve.

Ratings & Reviews

5/5

write a review
  • 02/10/2021

So easy and so yummy! I used sliced smoked sausage and fresh spinach, as that is what I had on hand, but this turned out beautifully! Perfectly fluffy with the right balance of meat to veggies to eggs. It was a little salty, but I think that may be because of the salt content from the type of sausage I used. Somehow both light and filling. I WILL be making this again!

Ingredients

1 cup cubed butternut squash
1 teaspoon olive oil
Refrigerated pastry crust for 9 inch pie*
1 12 oz package of Jones Dairy Farm No Sugar All Natural Little Links
2 tablespoons butter
1 small onion, finely chopped
1 cup sliced mushrooms
1/2 cup chopped red pepper
2 cups fresh spinach, stems discarded and roughly chopped
3 large eggs
1 cup half and half
1/3 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded low fat cheddar cheese
1/2 cup shredded Gouda cheese

Directions

Preheat oven to 425°F. Toss cubed butternut squash in olive oil. Place on foil lined cookie sheet. Sprinkle salt and pepper. Roast in oven 30 minutes or until squash browns.

Unroll pastry sheet. Place inside pie pan. Flute edges. Refrigerate while preparing filling.

Cook sausages on stovetop according to package directions. Set aside. In same pan, melt butter. Sauté onion, mushrooms, and peppers for 3-4 minutes over medium-high heat. Add spinach. Sauté additional 2 minutes. Set aside. Chop sausages into bite-sized pieces.  

In separate bowl, whisk together eggs, half and half, cream, salt and pepper. Sprinkle cheddar cheese over crust. Top with roasted butternut squash, vegetable mixture, chopped sausages and Gouda cheese. Pour egg mixture over top. 

Bake on low rack 15 minutes. This will ensure crispier crust. Reduce oven to 350°F. Bake 25-30 minutes, until knife inserted in center comes out clean. Edges can be loosely covered with foil to prevent overbrowning. Remove from oven. Rest 10 minutes to allow eggs to finish cooking.

*A crustless version of quiche is an easy transition. Simply eliminate pie crust. Layer all ingredients into 8x8 square cake pan sprayed with nonstick spray. Bake in same manner. Once removed from oven and rested, cut into squares and serve.