Butternut, Carrot & Leek Quiche (VEGAN)

21 70 419
Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 4
Butternut, Carrot & Leek Quiche (VEGAN)
Health Highlights

Ingredients


1/4 cup Flaxseeds (ground)
1/4 cup Water, filtered
1 1/2 cup Quinoa, cooked (cook with vegetable broth for more flavour)
3 tbsp Nutritional yeast
1 tbsp Coconut oil (melted)
2 tbsp Sage, fresh (chopped)
3 sprig Thyme, fresh (stemmed)
1 tbsp Coconut oil
3 clove(s) Garlic (minced)
1 cup Leek (finely chopped, light green and white parts only)
3 medium Carrots (diced small)
2 cup Butternut squash (diced small)
2 cup Baby spinach
341 gm Tofu, regular, firm (drained)
1 tsp Dijon mustard
2 tbsp Nutritional yeast
1 tbsp Tahini
1 tbsp Lemon juice
1 tsp Turmeric, powder
1 tsp Salt (or to taste)
1 tbsp Sage, fresh (chopped for garnish)

Instructions


  1. Preheat the oven to 400F (204C) and grease a 9-inch tart pan with coconut oil.
  2. For the crust:
    • Combine the flax and water in a small bowl and set aside to thicken.
    • Stir together the cooked quinoa, nutritional yeast, coconut oil, sage, and thyme.
    • Add the flax mixture and mix until well combined.
    • Press the mixture into the prepared tart pan using your hands.
    • Bake for 15 minutes or until golden. Remove from the oven. 
    • Turn the oven heat down to 350F (177C).
  3. For the filling:
    • In a large pan, heat coconut oil over medium-high heat. Add the garlic, leeks, carrots, and butternut squash.
    • Sauté, stirring frequently, until carrots and squash are tender (about 8-10 minutes).
    • Add spinach and stir until wilted. Remove pan from heat.
    • In a food processor, combine the tofu, mustard, nutritional yeast, tahini, lemon juice, turmeric powder, and salt until very smooth.
    • Transfer creamy mixture to a bowl and stir in sautéed veggies. Spread the filling over the prepared crust and bake for about 35 minutes (the top should be golden).
  4. Garnish with fresh sage. Allow to cool for at least 10 minutes before slicing. Enjoy!



Nutrition Facts

Per Portion

Calories 419
Calories from fat 168
Calories from saturated fat 68
Total Fat 18.6 g
Saturated Fat 7.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 5.9 g
Monounsaturated Fat 3.8 g
Cholesterol 0
Sodium 718 mg
Potassium 1233 mg
Total Carbohydrate 46 g
Dietary Fiber 13.0 g
Sugars 6.1 g
Protein 23.3 g

Dietary servings

Per Portion


Grain 1.1
Meat Alternative 1.0
Vegetables 3.2

Energy sources


Pygal38%461.402445982621162.232572758202740%338.69358117168247272.4199087029919622%323.60495883078465127.771569767526938%40%22%CarbohydratesFatProtein

Meal Type(s)

Breakfast
Lunch
Main




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