Name: Acorn squash and swiss quiche
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1 serving
Ingredients: 4 oz acorn squash, peeled and diced into 1/2-inch cubes; 1 tsp olive oil; 1 large egg; 8 large egg whites; 1/4 cup Swiss cheese, shredded; 2 tbsp 2% milk; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp dried thyme; 4 olive oil cooking sprays

Nutrition

Per serving

474 calories

Protein: 46g; 40% of calories
Carbs: 22g; 19% of calories
Fat: 22g; 42% of calories

Instructions

Prep 15 min · Cook 35 min

Preheat the oven to 400°F. On a small sheet pan, toss the diced squash with olive oil, a pinch of salt, and pepper. Roast until tender and lightly browned, about 20 minutes. Remove from the oven and lower the heat to 350°F.
In a medium bowl, whisk together the egg, egg whites, milk, dried thyme, and the remaining salt and pepper until well combined and slightly frothy.
Coat an 8-inch pie dish with cooking spray. Distribute the roasted squash and shredded Swiss cheese evenly across the bottom. Pour the egg mixture over the top. Bake until the center is set and no longer jiggles, about 25 minutes. Done when set in the center, 165°F.

Nutrition

Ingredients

Instructions

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