Spinach and Carrot Squares {Gluten-Free}
 
Prep time
Cook time
Total time
 
This crustless quiche is comprised of layers of butternut squash, spinach, carrots and is topped with crispy parmesan cheese. This pefectly layered dish is perfect for breakfast or brunch.
Author:
Serves: 12 portions
Ingredients
  • ½ butternut squash, peeled and thinly sliced (not cooked)
  • 2 tablespoons old-fashioned Dijon style mustard
  • 4 cups spinach, thinly sliced
  • 5 carrots, grated
  • 12 eggs
  • 2 cups almond milk
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ¼ cup parmesan cheese, grated (optional)
Instructions
  1. Preheat oven at 350 degrees F.
  2. In a large rectangular baking dish (9"x13"), layer slices of butternut squash into an even layer. Spread mustard over squash. Layer half of the spinach, add grated carrots and top with the rest of the spinach.
  3. In a medium mixing bowl, whisk together eggs, almond milk, oregano, garlic powder, salt and pepper.
  4. Pour egg mixture in the baking dish over the layered vegetables. They egg mixture should cover the vegetables. Top with parmesan cheese.
  5. Place dish in the preheated oven and bake for 50-60 minutes, until eggs are well cooked.
  6. Cool down and cut into 12 squares. Can be served warm or cold.
Recipe by Homemade Hearts at http://homemadehearts.ca/2015/02/05/spinach-and-carrot-squares-gluten-free/