Butternut Squash & Goat Cheese Quiche w/Cornmeal crust
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Crust:Yellow cornmeal, 1 cupButter, 2 Tbsp meltedAgave nectar, 1 TbspIce water, 4 TFilling:Eggs, 8 beaten (can substitute Egg Beaters)2% Milk, 1/2 CButternut squash, 1 C cubedOnion, 1 C choppedGoat Cheese (Soft), 3 ozRosemary, 1 Tbsp driedSalt, 1 tspPepper, 1 tsp
Crust:
Spray a 9' pie plate with non-stick cooking spray. Mix the melted butter and Agave nectar into the cornmeal until well mixed. Add ice water slowly to very sticky consistency. Press into the pie plate and bake at 370 degrees for 10 minutes.
Filling:
Sprinkle the cubed squash and chopped onion over the crust. Cut the goat cheese into pieces and distribute over the other ingredients on the crust. Beat the eggs well. Add the milk and seasonings and mix into the eggs. Pour the egg mixture over the rest of the ingredients. Bake the quiche until a knife inserted comes out clean - approximately 50 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user HARPCATS.
Spray a 9' pie plate with non-stick cooking spray. Mix the melted butter and Agave nectar into the cornmeal until well mixed. Add ice water slowly to very sticky consistency. Press into the pie plate and bake at 370 degrees for 10 minutes.
Filling:
Sprinkle the cubed squash and chopped onion over the crust. Cut the goat cheese into pieces and distribute over the other ingredients on the crust. Beat the eggs well. Add the milk and seasonings and mix into the eggs. Pour the egg mixture over the rest of the ingredients. Bake the quiche until a knife inserted comes out clean - approximately 50 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user HARPCATS.
Nutritional Info Amount Per Serving
- Calories: 285.7
- Total Fat: 14.8 g
- Cholesterol: 301.7 mg
- Sodium: 569.3 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 3.3 g
- Protein: 14.0 g
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