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–+ servings
Ebonie Garnica

Jalapeño Cheddar Quiche With Butternut Crust For Full GAPS

Full GAPS quiche with a thin butternut squash crust, eggs, natural cheddar, mushrooms, onion and roasted, peeled jalapeños. This recipe makes two quiches. Use after butter and cheddar have been introduced. The 35–40 minutes is baking only; allow additional preparation, sautéing and broiling time.
Print Recipe
Cook Time 40 minutes
Servings: 2 quiches
Course: Breakfast, Full GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium butternut squash Use the peeled neck, sliced very thin; save the bulb for another meal.
  • coconut oil For greasing the pie pans and brushing exposed squash.
  • 10 eggs
  • 1/2 cup homemade coconut milk Prepared separately; stir together before measuring.
  • 1 medium onion Chopped. The original alternative is two small onions at 1×.
  • 2 cups mushrooms Sliced.
  • 3 jalapeños Or 4 at 1× for a hotter batch; broil, peel, deseed and chop as directed.
  • 4 tablespoons homemade unsalted sweet-cream butter Already introduced and tolerated.
  • 8 ounces natural organic cheddar Traditionally made, without added starches or other additives; already introduced and tolerated. Grate from a block.

Equipment

  • Oven-safe glass, ceramic or enameled pie pans One pan per quiche; two pans at 1×. Line each pan with thin overlapping squash rounds.
  • Stainless-steel or enameled skillet and wooden spoon For softening the mushrooms and onion in butter.
  • Broiler-safe tray For roasting the peppers; check its broiler suitability.
  • Mixing bowl, whisk, peeler, mandoline or sharp knife, chopping board and grater Very thin squash slices form the crust. Use a knife or a mandoline.

Method
 

  1. Heat the oven to 375°F. Grease one pie pan per quiche with coconut oil. Peel the butternut neck and slice it into very thin rounds with a mandoline or sharp knife.
  2. Overlap the rounds across the bottoms of the pans. Cut some rounds in half to fit along the sides. Press them into a crust shape and set the pans aside. There is no separate crust-baking step.
  3. Melt the butter in a skillet. Add the chopped onion and sliced mushrooms, and sauté until soft. The onion should look translucent and the mushrooms should have softened and reduced in size.
  4. Switch the oven to broil. Put the jalapeños on a broiler-safe tray on the top rack. Broil for about 3 minutes on each side, until the skins blister and char. Set aside until cool enough to handle.
  5. Peel off and discard the pepper skins, remove the seeds and chop the flesh finely. Restore the oven to BAKE at 375°F before baking the quiches.
  6. Whisk the eggs and coconut milk together in a mixing bowl. Add the grated cheddar and whisk again. Stir in the cooked mushrooms and onion, along with the chopped, peeled jalapeños.
  7. Divide the filling evenly between the squash-lined pans. Spread the vegetables through each pan with a spoon. Brush exposed squash around the upper edges with coconut oil.
  8. Bake at 375°F for 35 to 40 minutes, until the filling is set and a knife inserted into the center comes out clean. Check each quiche. Let them cool slightly before slicing and lifting out portions.

Notes

At 1×, this recipe makes two identical quiches, using the neck of one medium butternut squash. The bulb is not part of the filling. The squash crust is baked with the filling, not blind-baked.
The card shows the upper end of the 35–40-minute baking interval only. It does not include peeling and slicing, sautéing, broiling the peppers for about 3 minutes per side, cooling them enough to peel, or making the milk and butter. Allow additional time for those steps.
At 1×, use 3–4 jalapeños according to heat preference; at 2×, use 6–8. Broil, cool, peel off and discard the charred skins, deseed and chop the flesh. Return the oven to BAKE at 375°F before the filled quiches go in.
Use prepared homemade coconut milk and homemade unsalted butter. This Full GAPS recipe still contains dairy from butter and cheddar. Choose it after those foods have been introduced and tolerated; it is not an earlier Intro Diet adaptation.
Cool leftovers promptly and refrigerate covered portions for up to three days. Freeze baked portions for longer storage, thaw in the refrigerator and reheat until hot throughout.

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