Quiche Recipe with Butternut Squash and Kale

Name: Quiche Recipe with Butternut Squash and Kale
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 lb butternut squash, cut into 1/2” cubes; 2 tablespoons extra virgin olive oil, divided; 1 single pie crust; 1 cup diced onion; 2 oz shredded kale; 4 eggs; 1 cup half and half; 4 oz gruyere cheese, shredded

Total Time: 1 hour 20 mins ★★★★★ 3 Reviews Jump to Recipe

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Taste the flavors of the season in this quiche recipe that is filled with roasted butternut squash, kale and gruyere cheese.

Food blogging has opened my eyes to many things, which I will be forever grateful for. One of those things is eating seasonally.

Now, I grew up mostly eating what was in season. My dad had a huge garden that we would have to help weed all summer long, and when the vegetables started ripening, we would feast. One of my favorite meals of the year to this day is our annual garden dinner every late summer – my mom’s chile rellenos, mashed squash from the garden, sliced garden ripe tomatoes, cucumber slices that have been lightly salted, and of course, corn on the cob. My mom canned a lot so that we would have that garden bounty with us all winter long.

But sometime after I left home, I kind of forgot that things actually grew in different seasons. I think it’s easy to forget these days, when you can buy most fruits and vegetables year round.

Then I started reading food blogs. And then I started my own. All of a sudden, I was wanting to be more aware of where my food came from, and what was actually in season. Aware of what local farmers were growing, and of what I could actually grow in my own backyard.

I’m hoping to one day have a big garden of my own again, but until then, I love that I can still buy what is in season. The whole farm to table movement is definitely one that I can get behind!!

One of my favorite ingredients that is in season right now is butternut squash. If you’ve been following me for awhile, you’ll know that I’m kinda obsessed with it. I buy them practically weekly all fall and winter long, and seriously can’t get enough. Also in season right now is kale. The flavor of kale is a bit stronger and woodier than some other greens, but I loved it in this quiche recipe because it holds up so well. I think that even if you aren’t totally sold on kale, you just might fall in love with it in this quiche recipe!

I use my favorite pie crust, and then fill it with a mixture of roasted butternut squash, kale, cheese and eggs. I love that this is an egg dish that can be served for any meal – not just breakfast or brunch. In fact, we ate this for dinner! Since the ingredients are in season, and eggs are always inexpensive, this makes a meal that is easy on the pocketbook as well.

I’ll be holding onto this recipe as we head into the holiday season. This is a perfect dish for holiday entertaining!

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