Roasted Butternut Squash and Spinach Quiche

When did brunch become the most popular meal to eat out?  I feel like every restaurant in our town is offering a delicious Sunday brunch option now.  The Mexican restaurants are featuring egg and chorizo tacos and mimosas on the weekends. 🌮🍾  The local pizza place serves up breakfast pizzas and mimosas to weekend guests.🍕🍾  And the more upscale restaurants are offering crab cakes Benedict, Nashville hot chicken and waffles, brioche french toast and mimosas.🧇🍾  Anyone else pick pick out the common theme?🍾 😂 

It's clear that Monroe locals love to eat brunch -- and we love mimosas.  Nothing wrong with that. 🤣  Brunch used to be reserved for the trendiest of individuals and considered a very "girlie" thing to do.  In the last few years, I feel like brunch has lost some of it's stigma though.  Now is seems like there are so many people dining out at the brunch hour, that it can be hard to find a table at a restaurant on the weekends.  

For this girl who doesn't eat pork or beef - brunch is my kind of meal.  Even the local steakhouse and barbeque restaurant offer scrumptious meat-less brunch options on the weekends.🍳🥞  My personal favorites: chicken tingo tacos, caprese avocado toast and of course, mimosas. 😅  

If I'm being completely honest, getting myself ready to leave the house for brunch on the weekends isn't always easy.  Saturday mornings are usually reserved for yard work but I don't want to miss out on the whole brunch experience, so I've decided to move brunch to Sunday evening in our house.  Turns out - brunch food doesn't need to consumed between the hours of 10 and 2 to be amazing.  Chocolate chip pancakes, rolled french omelettes or roasted butternut squash and spinach quiche at 6 pm is just as delicious as it is in the morning. ⏰

Roasted Butternut Squash and Spinach Quiche
1 onion, thinly sliced
2 Tablespoons olive oil
1 Tablespoon balsamic vinegar
1 1/2 cups butternut squash, cut into very small cubes
1 cup whole milk
5 large eggs
1 teaspoon dried rosemary
1/2 teaspoon fresh thyme 
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup cheddar cheese 
3/4 cup fresh baby spinach, chopped
1 uncooked pie crust or 6 mini pie crusts

Heat 1 T. oil in skillet.  Add onion and saute until caramelized.  (20 minutes)

Stir in balsamic vinegar. Remove from heat. 

Toss squash with 1 T. oil.  

Spread on foil lined baking sheet and roast 20 minutes at 375.  ​

Whisk together milk, eggs, rosemary, thyme, salt, and pepper.

Add onions, squash, cheese and spinach to egg mixture. 

Pour mixture into pie crust.  Place on foil lined baking sheet. 

Bake 25-30 minutes at 375.  Let cool. 

These little quiche-ettes were so good.  You could easily make this recipe in a single 9" pie crust but if you want to try my individual sized quiche - look for mini pie shells in the freezer section of your grocery store.  

​Ciao!

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