Kabocha, Leek & Mushroom Quiche

14 70 154
Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 8
Kabocha, Leek & Mushroom Quiche
Health Highlights


2 cup cubes Kabocha squash (baked in oven for 30mins prior - then diced in cubes)
1 cup Cremini (Italian) mushroom (chopped)
1 cup Shiitake mushrooms, raw (chopped)
1 cup Leek (diced)
1 tbsp Coconut oil (for sautéeing veggies)
1 package Tofu, regular, firm (organic)
3 tbsp Nutritional yeast
2 tbsp Dijon mustard, gluten free
1 tsp Turmeric, ground
1/2 tsp Cinnamon
1 cup Quinoa, cooked (for crust)
1/4 cup Flaxseed meal (ground) (for crust)
1/4 cup Water (for crust)
2 sprig Rosemary, fresh (for crust)


1. To start making the crust, combine flaxseed meal with water and let stand for 5-10 minutes.
2. In the meantime, fry your veggies on medium-low heat (this should take 20-ish minutes).
3. Back to the crust now - mix flaxseed and water with quinoa and rosemary, and pat into a prepared tart pan using your hands. Bake at 350°F for 20-30 minutes.
4. Blend tofu, nutritional yeast, mustard and spices in a blender, and then add to your veggie mixture.
5. Take out your prepared crust, pour the rest of the ingredients into it, and bake for another 20 minutes.


Nutritional Hightlights:

is an important source of plant-based protein and an excellent source of calcium and iron!

contain antioxidants and are a good source of both soluble and insoluble fiber!

Nutrition Facts

Per Portion

Calories 154
Calories from fat 60
Calories from saturated fat 18.2
Total Fat 6.6 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 1.5 g
Cholesterol 0
Sodium 69 mg
Potassium 492 mg
Total Carbohydrate 15.1 g
Dietary Fiber 4.4 g
Sugars 2.4 g
Protein 10.6 g

Dietary servings

Per Portion

Grain 0.4
Meat Alternative 0.6
Vegetables 1.6

Energy sources


Meal Type(s)