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A slice of Golden Butternut and Spinach Rosti Quiche with Feta topped with walnuts, sun-dried tomatoes, and honey on a wooden board.

Golden Butternut and Spinach Rosti Quiche with Feta Recipe

A stunning gluten-free Mediterranean quiche featuring a crispy shredded butternut squash rosti crust filled with a creamy Greek yogurt egg custard, baby spinach, Greek feta, toasted walnuts, and a warm honey drizzle.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 8
Calories: 260
Ingredients Method Notes

Ingredients
  

  • * 2 1/2 cups Butternut squash or combination of sweet potato & butternut, peeled and coarsely grated (about 500g)
  • * 1 large Egg lightly beaten
  • * 1 tbsp Extra virgin olive oil
  • * 1/2 tsp Garlic powder
  • * 1/2 tsp Sea salt
  • * 1/4 tsp Black pepper
  • * 6 large Eggs
  • * 1/2 cup Plain Greek yogurt 2% or full fat
  • * 1/4 cup Whole milk or unsweetened almond milk
  • * 3 cups Fresh baby spinach coarsely chopped
  • * 1 cup Authentic Greek feta cheese crumbled (divided)
  • * 2 cloves Garlic minced
  • * 1/2 tsp Dried oregano or fresh thyme leaves
  • * Sea salt and freshly cracked black pepper to taste
  • * 1/3 cup Raw walnuts roughly chopped
  • * 2 tbsp Sun-dried tomatoes packed in olive oil, drained and finely chopped
  • * 1 tbsp Fresh flat-leaf parsley finely chopped
  • * 1 tbsp Raw honey for drizzling before serving

Method
 

  1. Prep & Par-Bake the Crust: Preheat oven to 400°F (200°C). Generously brush a 9-inch deep-dish pie pan or springform pan with extra virgin olive oil.
  2. Wring Excess Moisture: Place grated butternut squash in a clean kitchen towel. Squeeze tightly over the sink to remove as much liquid as possible.
  3. Form the Rosti Crust: In a bowl, combine squeezed squash, 1 beaten egg, 1 tbsp olive oil, garlic powder, salt, and pepper. Press firmly across the bottom and up the sides of the pan. Bake for 20 minutes until edges turn golden and crisp. Lower oven temperature to 375°F (190°C).
  4. Sauté Spinach: Heat 1 tsp olive oil in a skillet over medium heat. Add minced garlic (cook 30 secs), then toss in spinach until wilted (1-2 mins). Press out any excess moisture in a fine mesh sieve.
  5. Whisk Custard: In a medium bowl, vigorously whisk together 6 eggs, Greek yogurt, milk, dried oregano, salt, and pepper until completely smooth.
  6. Layer & Assemble: Distribute wilted spinach and half of the crumbled feta evenly over the par-baked crust. Pour egg mixture slowly over top.
  7. Top Garnish: Scatter remaining feta, chopped walnuts, and sun-dried tomatoes evenly over the top surface.
  8. Bake: Bake at 375°F (190°C) for 35–40 minutes until center is completely set and walnuts turn golden brown.
  9. Finish & Serve: Let rest for 10 minutes. Sprinkle with fresh parsley and drizzle warm raw honey over top before slicing.

Notes

* Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in an oven at 350°F (175°C) for 10 minutes to maintain crust crispness.