roasted squash mushroom arugula crustless quiche

Healthy dairy-free vegan roasted squash savory mushroom quiche.




  1. First roast up squash in 350 degree oven for about 35 minutes. Chop squash and coat with coconut oil.
  2. Once squash is done place roasted squash in a large bowl.
  3. Saute mushrooms if desired. Then place in bowl with squash.
  4. Add in arugula, allspice, and cinnamon. Stir.
  5. Next add in coconut milk and arrowroot.
  6. Continue to stir.
  7. Lightly oil a pie pan.
  8. Pour quiche mixture in pan.
  9. Bake 350 for 35-45 minutes. Or to firm to touch.
  10. Slice and enjoy!