Whole30 Chorizo and Butternut Squash Crustless Quiche
This Whole30 Crustless Quiche is a tasty Paleo, Gluten-free and Dairy-Free brunch item. Loaded with sweet potato and butternut squash, chorizo and caramelised onions, it's sure to be a crowd pleaser!
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 8x8 or 9x9 oven safe baking dish. Pour the egg mixture over the top and bake as directed.