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Butternut Squash Quiche with Goat Cheese & Leeks
THE BOJON GOURMET15Ingredients
105Minutes
470Calories
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Ingredients
US|METRIC
8 SERVINGS
- 1 gluten free pie crust (9-inch flaky, parbaked)
- 5 cups butternut squash (peeled and cut into 1-inch cubes)
- 2 Tbsp. olive oil
- salt
- pepper
- 1 leek (large)
- 1 Tbsp. unsalted butter (Vermont Creamery cultured)
- 3 Tbsp. fresh sage leaves (slivered)
- 1 Tbsp. flour (sweet rice or all-purpose)
- 1/2 tsp. fine sea salt
- 1/4 tsp. freshly ground black pepper
- 3 large eggs
- 1 cup whole milk (or full-fat coconut milk)
- 3/4 cup heavy cream (or full-fat coconut milk)
- 6 oz. goat cheese (Vermont Creamery Classic, in large crumbles, about 1 ½ cups)
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NutritionView More
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470Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories470Calories from Fat310 |
| % DAILY VALUE |
| Total Fat34g52% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol145mg48% |
| Sodium510mg21% |
| Potassium460mg13% |
| Protein14g |
| Calories from Fat310 |
| % DAILY VALUE |
| Total Carbohydrate29g10% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A210% |
| Vitamin C35% |
| Calcium30% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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