Squash Quiche

Having friends or family visiting overthe weekend? Wake them up with this Egg-Cellent Breakfast!

Culinary Tools:

  • Chef’s Knife
  • 10 ½” Skillet with Cover
  • 5-Quart Mixing Bowl


  • ¼ cup onion, minced
  • ½ cup fresh leeks, rinsed and cut into 1” segments
  • 2 cups peeled butternut squash, cut into ¼” cubes
  • ¼ cup white wine
  • ¼ cup fat-free vegetable stock
  • 2 tablespoons olive oil
  • 8 eggs, beaten
  • 2 ounces low-fat feta cheese, crumbled
  • Salt and black pepper to taste


With the Chef’s Knife, cut all vegetables according to the instructions.  Preheat the 10 ½” Skillet at medium-high heat for 3 minutes.  Add onions and leeks; sauté for 2 minutes.  Add squash and stir well.  Reduce heat to medium and sauté vegetables until onions begin to brown (about 5 minutes); stir sporadically.  Add white wine and vegetable stock.  Cover and cook with the Redy-cook valve open.  When it whistles (approx. 5 minutes), reduce heat to low and continue cooking for 5 minutes or until squash is well cooked and firm.  Season vegetable mixture with salt and pepper to taste; stir well. 

Remove vegetables from skillet and set aside.  Make sure skillet is free from any “stuck” food.

In the same skillet, heat olive oil at a medium-high temperature for about 4 minutes.  Add the sautéed vegetables, then the eggs – previously beaten in the 5-quart Mixing Bowl.  Distribute all ingredients evenly.  Cover with the feta cheese.  Reduce heat to low; cover with the Redy-cook valve closed and cook until eggs begin to firm up along the edges (between 5 and 7 minutes). 

Preheat your oven to broil.

Place skillet without cover in the oven and cook until the omelet is firm and puffy (approx. 5 minutes).  Be very careful not to burn it.

Place a round platter over the skillet and gently flip the omelet over onto the platter.  Cut into wedges and serve!