Who here loves a good brunch? I know that I sure do. Heck, I can eat brunch food for breakfast or lunch or brunch or dinner or even as a snack. Sweet fruit, strong coffee + all of the eggs and sausage. Can I get an amen?

I know it’s hard to imagine there is such a thing, but imagine there could be something better than bunch food… And that is brunch food that can be prepped in advanced and eaten at whatever time my little heart desires. That’s the type of recipe that I can get on board with.

This Whole30 Chorizo and Butternut Squash Crustless Quiche ticks all of the boxes. Flavour, texture, taste + ease.

What is a Crustless Quiche?

A crustless quiche is exactly what it sounds like. It’s all of the delicious bits of quiche – hearty veggies, tender meat and a smooth, creamy egg custard filling to pull it all together – but without any of the hard work of making or cooking pastry.

All of the filling ingredients are thrown right into the pan + baked as is. I promise, it’s just as satisfying and delicious as its crusted twin, but it’s naturally allergen friendly. This Whole30 Chorizo and Butternut Squash Crustless Quiche is:

Paleo
Whole30
Gluten-Free
Grain-Free
Dairy-Free
Soy-Free

Being from a paleo based household, a crustless quiche is a great option for welcoming friends or feeding neighbours without scaring them with a “paleo” label. People love quiche, crust or no crust. Promise.

Whole30 Chorizo and Butternut Squash Crustless Quiche

The Best Breakfast – Whole30 or Not

If you’re actively participating in a Whole30, make sure that your Chorizo is Whole30 compliant. Some varieties hide some sugar in them, but I had no trouble finding great options at our local supermarket.

All of the other ingredients are natural, whole foods like sweet potato, eggs or kale. It’s a hearty, delicious meal that you can be really proud to serve because it’s also extremely healthy. It’s high in satisfying fats, protein and micronutrients, but tastes like a treat!

This Crustless Quiche is full of caramelised onions, tender sweet potatoes and spicy chorizo. It’s the equivalent of a breakfast flavour bomb – Whole30 eater or not!

And while I can totally get on board with serving something like pancakes or fried eggs on a Sunday morning, I love the ease of throwing this meal right into the oven. It cooks in one pan and there’s no flipping involved.

Whole30 and Paleo Chorizo and Butternut Squash Crustless Quiche

When I serve this Crustless Quiche in our house, I always serve it with a side salad. It’s great with some bread, if you’re not avoiding the stuff. Since I eat a Paleo diet, I always serve mine with some delicious avocado on top or with a side of magic sweet potatoes.

As stated, this quiche can be made days in advance, if need be. It can be served cold, room temperature or reheated until it’s warm. It’s such a great meal prep staple as well. Double the recipe and have food to eat all week!

Give this Whole30 Chorizo and Butternut Squash Crustless Quiche a try, and let me know what you think in the comments! Or, tag me in your pictures on instagram – I love to see them! And remember, any of my recipes can be saved to your Pinterest board for another time 🙂

P.S. Interested in this recipe, but cooking for one? My single serving frittata is another super yummy, Whole30 option!

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Whole30 Chorizo and Butternut Squash Crustless Quiche

Cook Time 45

Servings 4 people

Ingredients

1 cup chorizo
1/2 tbsp ghee
1 onion, sliced
2 cups butternut squash or sweet potato
2 cups chopped kale
8 eggs
1/2 tsp salt
1 pinch nutmeg
1/2 cup coconut or almond milk

Instructions

Preheat the oven to 350f or 175c.
On the stove, heat an oven safe skillet (like a cast iron) to medium heat. *Please see notes if you dont have access to an oven safe skillet.
Add the chorizo to the heated pan and sautee until cooked through and the oil is released.
Remove chorizo and set aside. Add ghee to the golden oils in the pan from the chorizo.
Add the sliced onion and sautee for 2-3 minutes before adding the sweet potato and/or butternut squash. Cover the pan. Cook with a lid on, stirring occasionally, until the sweet potato or squash is slightly softened, roughly 10 minutes.
While the squash cooks, beat the eggs, coconut milk, nutmeg and salt together in a separate bowl until well mixed.
Add the kale and the cooked chorizo to the pan with the sweet potato and sautee for 2-3 minutes.
Remove the pan from the heat and pour the egg mixture over the top. Place into the oven to cook for roughly 25-35 minutes or until eggs are set.
Slice into quarters and serve.

Notes

*If you don’t have an oven safe skillet, simply sauté all of the vegetables as described. Once they’re cooked, pour the vegetables in a greased 8×8 or 9×9 oven safe baking dish. Pour the egg mixture over the top and bake as directed.