Butternut Squash  Quiche

Vegan, Gluten-Free

Serves 6-8



  • 1/2 cup almonds
  • 1/2 cup sunflower seeds
  • 3/4 cup buckwheat groats
  • 2 tbsp arrowroot powder
  • 1 tablespoon sesame seeds
  • 1 flax egg*
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • Freshly cracked black pepper

*Mix 1 tablespoon of flax meal with 2 1/2 tablespoons of water. Let sit for 15 minutes until thickened up.


  • 1 14-ounce block of firm tofu
  • 1/4 cup canned coconut milk
  • 1/4 cup nutritional yeast
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • 4 shallots, sliced thinly
  • 4 garlic cloves, minced
  • 1/2 small butternut squash, cooked and diced
  • 1/2 pint of cherry tomatoes, sliced in half
  • 1/2 cup basil, chiffonaded + extra leaves for topping
  • 1-2 cups spinach, chopped


  1. Lightly grease a 9- or 10-inch tart pan with olive oil. Preheat the oven to 375 F.
  2. Grind the almonds, sunflower seeds, and buckwheat groats in a food processor until they've turned into a flour. Remove to a mixing bowl.
  3. To the mixing bowl, add the arrowroot powder, flax egg, olive oil, water, spices, and salt & pepper. Mix thoroughly with a spoon until well combined and you have a dough that sticks together when pressed with your fingers.
  4. Pour the crust mixture into the tart pan. Use a flat-bottomed glass or your hands to evenly press the mixture into the bottom and sides of the pan. Bake the crust in the oven for 12-14 minutes until it is set and firm to touch. Let cool slightly before filling.
  5. For the filling, press the tofu: place the tofu block on several layers of paper towels on a plate or cutting board. Top the tofu with more paper towels and place a heavy book on top of it to press the water out. Leave it for 20-30 minutes.
  6. For the filling, heat a tablespoon of olive oil over medium heat in a large skillet. Once hot, add the shallots and garlic and cook, stirring occasionally, until browned 5-7 minutes. Add the cubed honeynut squash, basil, and spinach. Sauté a few minutes until the greens have wilted.
  7. While this mixture is cooking, add the pressed tofu, coconut milk, nutritional yeast, and seasonings to a food processor. Blend until creamy and well combined. Add tofu mixture to veggie mixture and stir until well combined.
  8. Pour filling mixture into baked tart crust. Spread evenly. Top with sliced cherry tomatoes.
  9. Bake the quiche in the oven for 30-35 minutes until filling is set and lightly browned. Cool on wire rack before cutting.
  10. Top with fresh basil leaves.