Kabocha Squash Quiche (Gluten Free)
This gluten-free quiche recipe tasted like fall, featuring the rich, earthy flavors of roasted squash, tangy goat cheese, and sautéed leeks. The flaky, gluten-free crust is the perfect canvas for the creamy filling that balances the sweetness of the squash with the savory bite of goat cheese and tender, caramelized leeks. It's an easy and nutritious dish, ideal for brunch or a light dinner, and it highlights the best of autumn's harvest. Enjoy it warm with a side salad or on its own for a cozy, seasonal meal!
Ingredients
For the crust:
2 cups all purpose gluten free flour (I like Bob’s Red Mill)
3/4 cup almond flour
1 tablespoon coconut sugar
3/4 cup coconut oil (I did 1/2 coconut oil and 1/2 ghee because I ran out of coconut oil and it was fab)
~10 tablespoons of cold water
For the filling:
1 leek, chopped
1/4 kabocha squash, diced
1/3 cup goat cheese
1 tablespoon garlic, minced
3 sage leaves, minced
6 eggs
1/4 cup milk (dairy or non-dairy is fine)
1 tablespoon gluten free all purpose flour
Directions
For the crust:
Mix all the dry ingredients together.
Add the coconut oil (should be solid, not melted!) to the dry ingredients and use your hands to mix it into a crumbly dough.
Slowly add the water until the dough is fully combined. It should be sticky but not wet.
Press the dough into a lightly greased pie dish.
For the filling:
Preheat the oven to 350 degrees F.
Steam the kabocha squash until tender - I do this in a colander over a pot on the stove. Set aside.
Saute the leeks and garlic in a pan until soft. Set aside.
In a mixing bowl, whisk 3 eggs, the flour, and milk until the consistency is creamy. Add the remaining eggs and whisk until combined.
Layer the squash, leeks, garlic and crumbled goat cheese in the pie dish on the crust. Pour in the egg mixture.
Cook in the middle rack of the oven for about 30 minutes or until the eggs are fully set (check often).
Serve warm.
Nutrition
Makes 8 servings; Per Serving:
Calories: 440 | Fat: 33g | Carbohydrates: 31g | Protein: 11g
