rustic butternut squash, kale, & tempeh sausage quiche (vegan & gluten free)

Hi! I am popping in with a QUICHE. It is quite colorful, right? 


Plus a few aesthetic changes for TMT! My wonderful and beautiful friend Kim exercised her talents and blessed me with an awesome new logo for this site. Slowly but surely, TMT will be a legit thing. We'll get there eventually :). 


But the quiche! It is super good. 

It is a bit involved, so fair warning before you embark, if you make all the stuffs from scratch (see below for subs). I actually considered not sharing it because this isn't something I would make all the time. The problem is though, I would certainly eat it EVERY DARN DAY. Because it is quiche. 

Thus we have another holiday appropriate recipe! Because to me, part of the holiday season fun-ness is making things that require a bit more time and patience. Things just taste better when either you or someone you love take time and effort to make something special, right?  


This recipe lineup includes:

butternut squash to roast;

a pie crust to make;

a tempeh sausage to attempt (that is YUM);

kale (because I like it);

a sundried tomato, garlic, and shallot saute (that makes your house smell like happy);

a tofu filling (to hold it all together);

and LOVE (the most important ingredient). 


Yes, it is many steps, but none of them are that crazy or complicated. I promise you, these are the makings of a fine, fine quiche. 


However, if you are an individual who just read that and was like, HECK no, that is also a totally appropriate response. Which is why you could absolutely simplify this whole thing with a store-bought pie crust and using veggie or regular sausage.

But I really love the tempeh sausage, so I highly suggest you make it. It is a flavorful and celiac-friendly veggie version, which is hard to come by. Believe me. I use it for things like pizza and pasta. I even have little patties in my freezer for whenever the craving for a breakfast sammich strikes. So. Gluten free tempeh sausage. Go for it. 

The crust also is super easy to make and work with, which again, is hard to come by in the gluten free pie crust world. Go for this one too. 

I'm trying to nicely say that if you want a DELICIOUS quiche, you should just throw on some tunes, an apron, and make your own sausage and crust. I admit my bias and am totally partial to them, but you should do it anyways :).  


A few skillet mixture shots, lest we forget the kale. It is why the quiche is a "rustic quiche" instead of a non-rustic one. Kale = rustic. 


I also have a tiny confession. I claim this to be holiday appropriate, but I didn't make it for my family at Thanksgiving because, um, it kept becoming the star of my lunches/dinners during the workweek (I can attest that it freezes very well). Quiche just makes life fancier. Light a candle and you've got yourself a 5-star meal (aka a weeknight wonder). 


BUT this is definitely in the Christmas plan. For reasons including: 

1. It is easy to make ahead and freeze, ergo it makes life easier.

2. It makes a lovely addition to any holiday brunch, lunch, or dinner table.  

3. Is as flavorful as it is colorful. 

4. Is suitable for the celiac, veggie, and nut-free peeps of our population.

5. Quiche is impressive, simply because it is quiche. 

6. Is super fun to make while listening to Christmas music. 


So please, make this apart of your holiday plan, or special freezer-friendly weekday noshing. And whatever you end up making this for, don't skimp on the love :).


butternut squash, kale, & tempeh sausage quiche


vegan & gluten free

Prep time: 45 minutes - 1 hour*

Cook time: 45 minutes

Makes: 1 9-inch quiche



for the crust:

1 cup gluten free all purpose flour (I used Bob’s Red Mill)*

½ cup brown rice flour

¼ cup cornstarch

1 T flax meal

1 tsp xanthan gum  

½ tsp sea salt

½ cup Earth Balance or butter

⅓ cup cold water


for the quiche:

2 ½ cups butternut squash, cubed (~ ½ medium squash)

1 package firm tofu, drained and pressed

1 cup kale, roughly chopped

3-4 shallots, diced (~ 1 cup)

5-6 cloves garlic, minced (~2 T)

4 sundried tomato halves packed in oil, chopped

1 recipe tempeh sausage OR 8 oz veggie sausage OR 8 oz regular sausage

1 T olive oil (or oil from the sundried tomatoes jar)

1 tsp salt

½ tsp miso (optional)

¼ tsp black pepper


for the tempeh sausage*:

1/2 cup raw sunflower seeds

1/2 package tempeh, steamed

4 sun dried tomato halves, packed in oil

2-3 T water

1 tsp olive oil (preferably from the sun dried tomato jar)+ more for browning

¾ T pizza seasoning

½ tsp pure maple syrup

¼ tsp sea salt

¼ tsp black pepper

⅛ - ¼ tsp chili flakes

⅛ tsp smoked paprika



  1. Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Toss the butternut squash in 1-2 tsp oil and sprinkle with sea salt. Roast for 20 minutes or until soft. Remove from oven and reduce temperature to 350 degrees Fahrenheit.

  2. While squash is baking, prepare the crust. Combine flours, flax meal, and salt in a medium bowl. Cut in Earth Balance/butter until dough resembles fine crumbs. Add water and stir; you should have a workable dough.

  3. Line a space on countertop with plastic wrap. Roll out dough to about ¼ inch thick. Lift from counter using plastic wrap and turn onto a lightly greased pie dish. It is totally fine if it breaks -- this dough is super easy to work with! Just press it together with your fingertips. Parbake crust for 15 minutes, then set aside.

  4. While crust is baking, wrap tofu in paper towels or a clean kitchen towel to absorb excess liquid. Prepare the sunflower tempeh sausage (see recipe below). You should have the squash, sausage, and crust all done at this point. Almost there!

  5. To prepare the rest of the veggie filling, heat ½ - 1  T olive oil in a large skillet over medium heat. Saute shallots until translucent, ~5 minutes. Add garlic, sundried tomatoes, and a sprinkle of sea salt. Saute another ~3 minutes, then add kale, butternut squash, and sausage, with more oil if needed. Sprinkle with additional salt and pepper.

  6. Using the same food processor you used to make the sausage, add tofu, nutritional yeast, salt, pepper, and miso. Run the processor until you have a smooth filling.

  7. Add half of the skillet mixture to the food processor, pulsing a few times to combine. If you want a super chunky quiche, skip this step! But I recommend it for more flavor incorporation :)

  8. Scrape into a bowl and stir in the remaining skillet mixture. Taste and add more salt or pepper, if desired.  Scoop into prepared crust.

  9. Bake at 350 degrees for 30-35 minutes, or until quiche has a golden top and crust is a golden brown on the sides.

  10. Allow to cool for 15-20 minutes before slicing and enjoying!!!


Directions for the tempeh sausage:

  1. To steam the tempeh, place cubes into a microwave-safe bowl covered with an inch or so of water. Microwave for 3-4 minutes, or until tempeh is soft. Drain of excess water once cooked.

  2. Combine all ingredients in a food processor and process until fully combined. You may need to add a few extra Tablespoons of water to get it going, but you don’t want it wet. Just more sticky :)

  3. Shape into small sausage patties or crumbles.

  4. In a skillet over medium-low heat, “brown” the sausage. You can use oil, cooking spray, or butter. Using a spatula or a hard wooden spoon, break up into smaller crumbles the same way that you would conventional sausage.



* This includes if making the tempeh sausage and pie crust from scratch. 

* This crust came together very well; I am not sure how other gluten free flour blends would work. Alternatively, you can use your favorite pie crust!

* Instead of tempeh sausage, you could use regular sausage or your favorite veggie sausage. Before I had celiac, I really loved using Light Life Gimme Lean sausage, and I think that that would work great here.