Meatless options during Lent for non-fish eaters

Lent is upon us and I'm sure we all love a good fish fry, but every Friday for the next 6 weeks could get old.  Check our website each Thursday for a tasty inspiration that doesn't involve fish (or grilled cheese) to help you be creative and inspired this Lent.

Our first recipe is a butternut squash quiche from the King Arthur Flour website.  I like quiche because it can be served piping hot, room temperature or even leftover.  You can also easily modify this to be a frittata if you remove the crust.  Add a tossed salad and some good bread if you like and it's a delicious dinner any non-fish eater in your family will enjoy and feel satisfied and nourished.

If you don't like to make your own pie crust or are simply time crunched, Heinen's sells a decent crust that isn't made with partially hydrogenated lard (sorry Pillsbury), try the Immaculate Baking Company Pie crust for a more nutritious alternative.  If you prefer kale or swiss chard to spinach, that works in this too.  

Roasted Butternut Squash & Spinach Quiche

PREP: 40 mins.

BAKE: 45 mins. to 55 mins.

TOTAL: 1 hrs 35 mins.

YIELD: one 9" quiche

We've taken our favorite fall flavors and folded them into a quiche filling. Roasting the butternut squash ahead of time elevates its earthy flavor, and balsamic vinegar adds sweet, acidic flavor. This quiche is beautiful and tasty: the perfect combination! 


Your favorite single pie crust recipe or our Classic Single Pie Crust, prepared 


  • 1 medium-large yellow onion, peeled
  • 2 tablespoons olive oil, divided
  • 1 tablespoon balsamic vinegar
  • 1 1/2 cups butternut squash, cut into very small cubes 
  • 1 cup whole milk 
  • 5 large eggs
  • 1 tablespoon fresh rosemary, chopped; or 1 teaspoon dried rosemary
  • 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup grated Cabot Garlic & Herb Cheddar
  • 1 packed cup fresh baby spinach, chopped


  1. Preheat the oven to 375°F.
  2. Roll the prepared crust into a 12" circle (to fit a 9" pie pan). Prick it all over with a fork. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.
  3. To make the filling: Quarter the onion, and slice thinly. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-low heat. Add the onion and cook, stirring occasionally, until caramelized and deep golden brown. This will take about 20 minutes. Right before the onion finishes cooking, add the balsamic vinegar to the pan and cook for a few more minutes. 
  4. While the onion is caramelizing, spread the cubed butternut squash on a parchment-lined baking sheet and toss it with the remaining olive oil, along with a couple of good dashes of salt and pepper. Roast the squash until it starts to brown and soften; this should take about the same amount of time as the onions.
  5. In a large bowl, whisk together the milk and eggs. Add the rosemary and thyme, and season the mixture with salt and pepper. Add the caramelized onions, roasted squash, grated cheese, and baby spinach. Pour the mixture into the pie crust. Don't overfill! If you find you have too much filling, just leave a little out, baking it alongside the pie in a custard cup, if desired.
  6. Bake the quiche for about 40 to 45 minutes. The edges should be golden brown and the center should feel just set. 
  7. Remove the quiche from the oven and let it cool on a rack. Serve warm, or at room temperature. Refrigerate any leftovers.
  8. Yield: one 9" quiche.

Tips from our bakers

  • For an extra-cheesy quiche, sprinkle an additional 1/4 cup shredded cheddar atop the filling before baking.
  • For an extra-pretty crust edge, see our illustrated tips: