Black Bean, Butternut Squash, Spinach, and Feta Quiche

Emily Higman - A Very Hungry Lady
by Emily Higman - A Very Hungry Lady
6 Servings
2 hr 5 min
I really love love love LOVE all the flavors packed into this amazing black bean, butternut squash, spinach, feta quiche! The way the butternut squash and the feta complement each other is just *chefs kiss*. The black beans are super delicious and full of fiber, and will help satiate your morning hunger.

This quiche is great to make ahead of time for meal prep! It makes roughly six servings, so for two people, it will make roughly three days worth of breakfast! You can store this delicious quiche in an airtight container in the refrigerator for up to four days.


Black Bean, Butternut Squash, Spinach, and Feta Quiche
Recipe details
  • 6  Servings
  • Prep time: 45 Minutes Cook time: 80 Minutes Total time: 2 hr 5 min
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Ingredients
  • 2 cups Diced Butternut Squash
  • 2 tbsp Olive Oil
  • 3 Eggs
  • 2 cups Chopped Spinach
  • 1/2 cup Heavy Cream
  • 4 oz Feta
  • 1/2 can Black Beans (rinsed and drained)
  • 1 Pie Crust (pre-made or homemade)
  • 1 tsp Salt
  • 1 tsp Paprika
  • 1 tsp Pepper
Instructions
Preheat the oven to 375°F.
Place your diced butternut squash on a baking sheet, and drizzle with olive oil. Bake for 25 minutes. Once done, set aside.
Meanwhile, press the pie crust into your pie pan, and poke several holes into it with a fork.
Whisk together the eggs, heavy cream, salt, pepper, and paprika. Stir in the feta, black beans, butternut squash, and spinach.
Pour the mixture into the pie crust, and reduce the oven temperature to 350°F.
Bake for 30-45 minutes, or until the egg is set.
Tips
  • I like to use a pre-made pie crust for this, but feel free to use homemade! If using a pre-made pie crust, make sure to leave the pie crust out for about fifteen minutes before attempting to roll it out and press it into the pie pan.
Emily Higman - A Very Hungry Lady
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