Jump to Recipe

Print - members only.  Please log in or JOIN HERE!

By: Chef Laura Bonicelli

Acorn Squash Spinach Quiche is baked right in the acorn squash shell. I’m always looking for creative ways to present a favorite dish. The natural bowl shape of acorn squash makes perfect quiche crust, and it’s gluten-free! Buy your squash at your favorite Farmers Market! 

Acorn Quiche in oven

About Acorn Squash Spinach Quiche

 I didn’t put any squash in the quiche filling; you’ll get enough of that because you get to eat the squash bowl. That’s the fun part of the dish, other than the entertaining presentation. The spinach goes in raw, which I love! It keeps the prep simple, and it cooks into the filling beautifully.

In my research, I did find several recipes that did not precook the squash. I find it risky. I like my squash fully cooked, and it just doesn’t get there in the time it takes to cook the egg filling correctly. Make sure you let the eggs puff up entirely before you take the quiche out of the oven. That will ensure that they cooked thoroughly.

Finally, my favorite part of this dish is the shallots. They get so crisp and brown and are delicious!

quiche filling
filled quiche

If you want more recipes Join The Club!!!

Step by Step Instructions

Acorn Squash Quiche

Acorn Squash Spinach Quiche

I'm always looking for creative ways to present a favorite dish. The natural bowl shape of acorn squash makes perfect quiche crust, and it's gluten-free!
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 15 mins
Cook Time 1 hr 10 mins
Course Dinner, Lunch
Cuisine American
Servings 4
Calories 364 kcal


  • 2 small acorn squash
  • canola cooking spray
  • Kosher salt and freshly ground black pepper
  • =====
  • 2 teaspoons extra-virgin olive oil
  • 2 medium shallots -- peeled and sliced
  • Kosher salt to taste
  • =====
  • 6 large eggs
  • 2 tablespoons cream or milk
  • 1/2 cup grated Emmentaler
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup roughly chopped baby spinach


  • Preheat oven to 350∫ F. Line a baking sheet or shallow pan with parchment paper or aluminum foil.
  • Cut the acorn squash in half crosswise and scoop out the seeds and membrane. Reserve the seeds for roasting or discard. Cut a thin slice off of the stem and bottom end of each so the squash will sit flat, like a bowl. (Do not cut through the bottom. If you do make a hole, use the piece you cut off to fill the hole.) Trim more off of the base, if necessary, to make sure the squash sits perfectly flat. This is important for containing the egg mixture.
  • Place the squash on the baking sheet. Spray with cooking spray and sprinkle lightly with salt and pepper. Parbake for 20 minutes.
  • While the squash is baking, heat the oil in a small skillet over medium heat and sautÈ the shallots, stirring, until brown, about 3 minutes. Sprinkle with salt and remove from the heat.
  • In a medium-sized bowl, whisk together the eggs and cream. Stir in the cheese, salt, pepper, and chopped spinach.
  • Remove the partially cooked squash from the oven and fill it carefully with the egg mixture. Top the egg mixture in each squash half with cooked shallot.
  • Bake for 50 to 60 minutes until the egg cooks through, browns, and puffs up. Tent the squash with foil if it seems to be browning too quickly. Remove from the oven, cool for 5 minutes, and serve.


Chef Laura Bonicelli


Calories: 364kcalCarbohydrates: 49gProtein: 17gFat: 14gSaturated Fat: 5gCholesterol: 292mgSodium: 447mgPotassium: 1703mgFiber: 7gSugar: 2gVitamin A: 2802IUVitamin C: 51mgCalcium: 312mgIron: 5mg
Keyword acorn squash, quiche, spinach, Vegetarian
Tried this recipe?Let us know how it was!

More Recipes

Baked Potato Soup

Baked Potato Soup

By: Chef Laura Bonicelli Baked Potato Soup is a recipe you save for a snowy day. It's a beautiful winter warm-up soup! Buy your ingredients at your favorite Farmers Market!  About Baked Potato SoupHere's what's fantastic about this recipe. First of all, it goes...

Pomodoro al Riso

Pomodoro al Riso

By: Chef Laura Bonicelli Pomodoro al Riso is a traditional Roman take-out food. Best served room temperature, the dish makes a beautiful addition to an antipasti platter or a light meal served with potatoes. Buy your tomatoes at your favorite Farmers Market! About...

Mediterranean Stuffed Eggplant

Mediterranean Stuffed Eggplant

By: Chef Laura Bonicelli Mediterranean Stuffed Eggplant has the familiar flavors of the Mediterranean baked into a delicious eggplant shell. Buy your eggplant at your favorite Farmers Market!  About Mediterranean Stuffed Eggplant I am an eggplant lover. Unfortunately,...

en papillote

Subscribe To Our Newsletter!

Join our mailing list to receive the latest recipes and updates!

You have successfully subscribed!

Pin It on Pinterest