Clean Eating

Your Less-Is-More Meal Plan

Squash & Goat Cheese Quiche with Almond Crust


Enjoy this versatile fall-flavored quiche for breakfast, lunch or dinner. The herbed crust is made with almond flour, making it both gluten- and grain-free.


2 cups almond flour
1 large egg, beaten
2 tbsp minced fresh sage
2 cloves garlic, minced or crushed
¼ tsp each sea salt and ground black pepper
2 tsp organic unsalted butter


1½ cups peeled and diced butternut squash
1 leek, sliced
4 large eggs
⅓ cup full-fat milk
¼ tsp sea salt
½ cup goat cheese
8 fresh sage leaves, optional

1. Prepare crust: Preheat oven to 400°F. Mist a 9-inch pie plate with cooking spray. In a large bowl, whisk almond flour, egg, minced sage, garlic, salt and pepper. Melt butter; using a fork, mix in melted butter. Press dough into bottom and up sides of pie plate. Bake until crust is lightly golden, 15 to 20 minutes.

2. Meanwhile, prepare filling: Mist a large skillet

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