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Butternut Squash Rosemary Quiche – TotalBodyLab

Butternut Squash Rosemary Quiche

breakfast high protein high protein vegan recipe quiche

As I saw Caitlin Shoemaker's Quiche, my mouth watered and I immediately wanted to bake myself one of those - with one exception: it had to fit my macros cause I'm in contest prep! So, I messed with her original recipe to make it only 132 calories per serving, ultra low fat and 10 grams of protein! Still super satisfying and filling... give it a shot and lmk what you think!
Katya's Butternut Squash Quiche
  • 1 container (340.00 grams), Extra Firm Silken Tofu
  • 1 cup, Protein Flax Milk Unsweetened (I used Good Karma, but feel free to use any other non-daily milk)
  • 1 tsp Turmeric Powder
  • 30 milliliter, Nutritional Yeast
  • 770 milliliter, Squash
  • 1/2 tsp Baking Powder
  • 1 Tbspn apple cider vinegar
  • 4 oz Chickpea flour
  • 1/2 tsp black sulfur salt (if you want the egg-like flavor. if not - use any other salt)
  • 2 cup, Vegetable Broth
  • 500 g, Onion
  • 3-5 cloves garlic
  • 2-5 fresh green onion stems
  • 1 tbsp, Rosemary
  • 1 tsp, Thyme


  • Add onions to a pan and saute until transparent. Add squash, spices and splashes of water to deglaze the pan.
  • To a bullet blender, add tofu, yeast, water and remaining water (about 1/2 cup) - blend until smooth.
  • Add chick pea flour and blend until thick batter forms. Fold in green onions.
  • Pour a thin layer of batter into the pie form and spread some squash and onions. Alternate layers of vegetables and batter until you're out! Tap the pie tin on the table a few times to let air bubbles out and into the oven it goes!
  • 350 F hot oven for 30-35 min (I turned oven off and let the pie sit there for another hour). When the pie cools, take out of the form and serve! Stores in the refrigerator up to a week.

The whole hige pie is just 6 servings! You'll sure be full after having one of those slices :)


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