Crustless Mushroom Beet Butternut Squash Quiche // Studio 29 Photography


I made a crustless Mushroom, Beet & Butternut Squash Quiche. I can not tell you how amazing the apartment smelled. #yummo

Crustless Mushroom Beet Butternut Squash Quiche


  • 1 large Yellow Onion, chopped
  • 2 tbs Olive Oil
  • 1 cup chopped Crimini Mushrooms
  • 3 Tbs Fresh Chopped Thyme
  • Sea Salt & Pepper to taste
  • 1 Cup Plain Lite Soy Milk
  • 4 garlic cloves, minced
  • 4 Sliced Beets (I am a HUGE fan of Trader Joe’s Steamed & Peeled Baby Beets)
  • 8 oz Feta Cheese
  • 4 large eggs
  • 2 cups peeled, and cubed Organic Butternut Squash


  • Preheat oven to 375°
  • Peel and dice squash into 1/4 inch cubes. Place on baking sheet and drizzle with olive oil. Bake for 30 minutes.
  • Put olive oil in a large skillet over medium-high heat. Add onions; sauté until soft, about 8 minutes. Add mushrooms, thyme, and garlic.  Season with salt and pepper. Reduce heat. Place 9-inch glass deep-dish pie pan.
  • Combine the eggs, soy milk. Whisk until all combined. Then pour the egg mixture in pie pan. Top with some feta.
  • Bake for 25 minutes. Pour remaining feta on top. Continue to bake for 15 minutes, or until the egg mixture is set.
  • Enjoy. #yummo
    mushroom quiche

mushroom butternut squash quiche

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