This paleo quiche has an easy butternut squash crust and is packed with sausage, veggies and tons of flavor. It’s Whole30 compliant and perfect for brunch or any meal. Great as a make-ahead breakfast, too!
Truth – when I started paleo with my first Whole30, I practically LIVED on frittatas and egg casseroles.
Why? Well, before I knew how to make a “hash” (HA! Such a staple now!) the only thing I could think to make for breakfast that was filling and tasted good was a frittata – usually a super simple one with ground meat and perhaps some broccoli or spinach to get the greens in.
But, let’s just say those simple frittatas got really old really flipping fast. I needed more carbs, more flavor, more fun, in a major way.
Since it’s not like I was about to quit paleo, I started exploring, and, while what I found wasn’t groundbreaking exactly, it changed the way I viewed paleo and opened up a big world of flavor and CARBS for me!
Sweet potatoes (in all their delicious varieties), winter squash, plantains. I learned how to sautee/roast/bake them properly to bring out all that hidden flavor and started getting more creative with my breakfasts.
Sweet potato or butternut crusted quiches? Now we’re starting to get somewhere that I can actually live happily.
Fast forward to when I started really making this blog all about the recipes, and it was clear that breakfast was a huge favorite for me.
My paleo breakfast casserole is probably the number 1 reader favorite on the site, but I have several other similar recipes that use the same basic idea and method.
I’m going to now officially add this Whole30 and Paleo quiche – with it’s easy roasted butternut crust (yay to seasonal eating!) – to that group of make-ahead egg bakes, casseroles and quiches.
Packed with savory sausage, veggies, and a creamy flavorful egg mixture, it will hopefully change your view of breakfast if you’re stuck in a rut!
Now, while this recipe is time consuming (I will not lie!) it’s not at all difficult. Because you’ll be roasting the butternut squash (in the pie dish) and the Brussels sprouts (on a baking sheet) the cook time is longer, but oh so worth it for that roasted veggie flavor in the final product.
Don’t be afraid of the butternut squash crust, either – anyone can do this! You simply thinly slice the long part of your butternut squash, arrange in the dish with coconut oil and sea salt and roast! No need for perfection here, either, this is one of the most forgiving recipes on my whole site.
Once it’s time to bake the whole quiche, the egg mixture and the squash form a crust together that adds great flavor, some healthy carbs, and makes the whole thing just a bit more filling, in a good way!
A note on the nutritional yeast – it’s Whole30 compliant, and adds “cheesy” flavor to the quiche. However, if you don’t want to use it, it’s not a deal breaker – so no worries if you can’t find it/don’t like it/etc.
Are you ready to get started?! Breakfast anytime is the best kind of meal so let’s cook!
Paleo Quiche with Butternut Squash Crust, Veggies, and Sausage {Whole30}
Paleo Quiche with Butternut Squash Crust, Veggies, and Sausage
Ingredients
- 3/4 lb Pork breakfast sausage or sweet Italian sausage*
- 1 large butternut squash
- 2 tbsp Coconut oil to coat the squash and Brussels sprouts for roasting
- Pinch sea salt to taste
- 2 cups Brussels sprouts roughly chopped
- 1 small onion chopped
- 1 tbsp coconut oil
- pinch red pepper flakes optional
- 8 large eggs
- 1/4 cup full fat coconut milk
- 2 Tbsp nutritional yeast
- 1/4 tsp salt
- Black pepper to taste
Instructions
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Preheat your oven to 425 degrees.
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Peel the squash (I do this with a sharp knife) and chop off the bottom, save for another use if desired. Slice the long part of the squash into 1/4” thick pieces to form the “crust”.
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Coat your hands in coconut oil and lightly grease the squash slices. Arrange them, slightly overlapping (they’ll shrink) in the bottom of a 9” deep dish pie plate. Cut several in half and arrange on the sides. No need for perfection since you’ll be able to move them around a bit after roasting.
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Sprinkle lightly with sea salt and pepper, then place the pie dish in the oven and roast for 30 minutes, or until squash is beginning to brown, remove from oven.
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Meanwhile, toss the Brussels sprouts with 1 tbsp coconut oil or other cooking fat, sprinkle with a pinch of salt and arrange in a single layer on a baking sheet lined with parchment paper.
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Roast in the oven (while the squash roasts, too) for 15-20 minutes or until soft and beginning to get crispy. If they appear to burn a bit this is fine - they won’t cook any further past this step. Once roasting is complete, lower oven temp to 400.
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While the squash and Brussels sprouts roast, heat a medium skillet over medium heat and add the 1 Tbsp coconut oil or ghee.
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Add the chopped onions and stir to coat. Once soft and translucent, crumble the sausage into the pan and stir, breaking up lumps. Add the pinch of red pepper flakes now, if using.
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Raise the heat to medium-hi and cook, stirring occasionally, until sausage is browned and crisp and onions are golden brown, then remove from heat.
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Drain about half the rendered fat from the pan (you want to keep a little) the stir in the roasted Brussels sprouts.
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In a large mixing bowl, whisk together the eggs, coconut milk, nutritional yeast, and salt until well combined.
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Layer the sausage, onion and Brussels sprouts mixture over the butternut squash in the pie dish, then pour all the egg mixture over the top - expect it to overflow over the “crust” - this is supposed to happen, as the eggs will form the crust along with the butternut squash when baked.
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Place quiche in the 400 degree oven and bake for 25-30 minutes, until center is set and puffing up and edges just begin to brown.
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Remove from oven and allow to sit for at least 10 minutes before slicing and serving. Makes 8 servings.
Recipe Notes
*I love this Whole30 compliant pork breakfast sausage from U.S. Wellness Meats!
Nutrition
What I Used To Make My Paleo Quiche with Butternut Squash Crust:
Want More Whole30 Egg Casseroles and Quiches? Try one of these!
Paleo Breakfast Casserole {Whole30}
Spinach Quiche with Mushrooms, Onions and Bacon {Whole30}
Chorizo Sweet Potato Frittata {Whole30}
Mexican Breakfast Casserole {Whole30}
Paleo Sweet Potato Crusted Quiche {Whole30}
Asparagus and Leek Frittata with Spicy Sausage {Whole30}
Tell Me!
What do you crave for breakfast most often?
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I have made this amazing quiche twice and both times it was a big hit! I actually roast the squash on a flat baking sheet because it gets a better brown on it then I place them in the pie pan. It does mean a longer baking time, likely 15 more minutes than noted. Enjoy!
I find it attractive. I love this color. sweet and attractive. I’ll do it.
This one is a huge hit in my house! My carb and traditional quiche pie crust loving husband will specifically request this one. I’ve made it for holiday brunches and am planning to make it this weekend for some out of town quests!
Your recipe is so easy to follow, and the results are outstanding.
Please accept my sincere appreciation for the wonderful words you have shared with me and the invaluable aid you have provided in the development of my professional career.
It’s content that resonates deeply and encourages action.
Since it’s not like I was about to quit paleo, I started exploring, and, while what I found wasn’t groundbreaking exactly, it changed the way I viewed paleo and opened up a big world of flavor and CARBS for me!
With some greens and sausages and a pretty tasty cake, you’ll have a great meal.
This paleo quiche with pumpkin crust is a Whole30 breakfast makeover—packed with Pokémon Gamma Emerald delicious sausage, veggies, and creamy eggs, it’s easy to make ahead, and perfect for weekend brunches!