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Watercress, Leek, and Butternut Squash Quiche

Watercress, Leek, and Butternut Squash Quiche

This autumn quiche comes complete with a gluten-free buttery crust. The crust is filled with sauteed watercress, leeks and butternut squash before baking adding a hefty dose of vitamin-C. Serve it for breakfast, lunch or dinner for a protein-packed meal.
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Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Course: Breakfast, brunch, dinner, Lunch
Cuisine: American
Keyword: brunch, eggs, gluten free, vegetarian, watercress
Servings: 6 servings
Calories: 381kcal
Author: Meal Prep on Fleek

Ingredients

For Crust

  • 1 ½ cups blanched almond flour
  • 1 large egg
  • 3 tablespoon melted unsalted butter
  • ¼ teaspoon sea salt

For Filling

  • 1 tablespoon unsalted butter
  • 1 cup butternut squash cubed
  • ½ cup thinly sliced leeks
  • 4 cups watercress
  • 2 cloves garlic minced
  • 5 large eggs
  • ⅓ cup egg whites
  • ¼ cup unsweetened almond milk
  • ½ teaspoon sea salt
  • 1 teaspoon dried thyme

For Serving

  • 3 cups red seedless grapes
  • 3 cups coarsely chopped tomatoes
  • 1 cup thinly sliced sweet white onion
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • ¼ cup sliced basil
  • ¼ teaspoon sea salt
  • Cracked black pepper to taste

Instructions

  • Preheat oven to 350ºF and grease a 9-inch round tart or pie pan with cooking spray. Combine ingredients for the crust in a medium mixing bowl and use a fork to mix into a dough.
  • Press dough into pan going halfway up the sides. Use a fork to poke a few holes in the crust (this will help prevent the crust from getting air bubbles as it bakes). Bake for 10 minutes. Cool crust while preparing to fill.
  • Heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add leeks and butternut squash. Cook for 8 minutes. Add watercress, thyme, and garlic. Stir and cook 2 minutes longer. Cool for 5 minutes.
  • Whisk together eggs, egg whites, almond milk, and sea salt. Stir in watercress mixture. Pour into crust and bake for 30-35 minutes. Cool for 10 minutes before slicing into 6 slices.
  • Stir together ingredients for the salad in a medium mixing bowl. Divide between small compartments of 6 MPOF white containers. Add grapes to each remaining small compartment and a slice of quiche to each large compartment.

Nutrition

Calories: 381kcal | Carbohydrates: 30g | Protein: 15g | Fat: 23g | Fiber: 6g
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