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.
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.