Butternut Squash, Grape Tomatoes, and Feta Cheese Quiche Cups – a delicious recipe with Butternut Squash, Olive Oil, White Bread, Eggs, Feta Cheese, Fresh Basil. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 400F.
2
Toss the butternut squash with some olive oil and spread it onto a baking sheet.
3
Bake for 15 minutes.
4
Flatten the bread slices with a rolling pin and tuck each slice into a cupcake tin thats been coated with cooking spray.
5
In a medium-sized bowl combine the half-and-half, egg, feta cheese, basil, salt and pepper; whisk until well combined.
6
Set aside.
7
When the squash is done, mix it together with the tomatoes.
8
Spoon the squash mixture into the bread cups.
9
Spoon the cheese mixture over the squash and tomatoes.
10
Bake for 15 minutes.
11
If you like it crunchier, let it stay in for another 2 minutes.
12
Remove from the oven and let cool for 10 minutes before removing the quiche from the pan.
997
kcal
Calories
102
g
Fat
14
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups Chopped Butternut Squash, Olive Oil, Enough For Tossing With The Squash, 12 slices White Bread, Crusts Removed, 1/2 cups Half-and-half, and more.
Yes, Butternut Squash, Grape Tomatoes, and Feta Cheese Quiche Cups falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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