Butternut, Carrot & Leek Quiche with Quinoa Crust

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Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 4
Butternut, Carrot & Leek Quiche with Quinoa Crust
Health Rating
A great source of various vegetables vital for health and maintenance!

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 400 (F). Grease a 9 inch tart pan with coconut oil (or oil of choice).

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, and herbs.
  • Add the flax mixture and mix until well combined.
  • Press the mixture into prepared tart pan using your hands.
  • Bake for 15 minutes or until golden.
  • Turn the oven heat down to 350 (F).


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 remaining ingredients 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).
  • Garnish with fresh sage. Allow to cool for at least 10 minutes before slicing.


Enjoy!


Nutrition Facts

Per Portion

Calories 460
Calories from fat 176
Calories from saturated fat 68
Total Fat 19.5 g
Saturated Fat 7.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.0 g
Monounsaturated Fat 3.9 g
Cholesterol 0
Sodium 675 mg
Potassium 1053 mg
Total Carbohydrate 46 g
Dietary Fiber 14.6 g
Sugars 5.9 g
Protein 25.4 g

Dietary servings

Per Portion


Grain 1.1
Meat Alternative 1.0
Vegetables 2.6

Energy sources


Pygal40%463.1983364347768167.1055683964400538%333.80896913882987269.608653439010922%323.94480571271043127.4879440883761840%38%22%CarbohydratesFatProtein
Recipe from:
Breakfast
Lunch
Main