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!
Like what you see here? Make sure you are following Taste and Tell for more great recipes and ideas!!
Facebook ** Pinterest ** Twitter ** Instagram ** Google+
or you can subscribe to my newsletter or Feedly or Bloglovin
Looking for more free recipes?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest and Instagram.
Quiche Recipe with Butternut Squash and Kale
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 mins
- Yield: 4-6 servings as a main dish 1x
Description
Taste the flavors of the season in this quiche recipe that is filled with roasted butternut squash, kale and gruyere cheese.
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
Instructions
- Preheat the oven to 425ºF. Combine the butternut squash with 1 tablespoon of the oil and season with salt and pepper. Roast in the oven for 20-25 minutes, stirring once or twice, until soft and browned on the edges. Remove from the oven and reserve.
- Lower the oven temperature to 375ºF. Roll out the pie crust and line a 9-inch pie dish with the crust and crimp the edges. Poke the bottom and the sides generously with a fork. Spray a piece of foil or parchment paper with nonstick cooking spray and place over the pie. Add pie weights and bake the crust for 10 minutes. Remove the crust from the oven and remove the weights and the paper.
- Heat the remaining 1 tablespoon of oil in a large skillet and add the onion. Cook until the onion has softened, about 5 minutes. Add the kale and cook, stirring, until the kale has started to wilt a little bit, another 3-4 minutes. Remove from the heat and stir in the roasted butternut squash.
- In a bowl, whisk together the eggs and the half and half. Season to taste with salt and pepper, then stir in the gruyere.
- Spread the butternut squash/kale mixture in the bottom of the par-baked crust. Pour the egg mixture over the top, spreading out the cheese if it tries to all stick together in one spot.
- Bake the quiche until the top is light golden brown and a tester inserted in the center comes out clean, about 35 minutes. Cover the crust with a pie shield or foil if the edges start to get too brown.
I am in a working relationship with the American Egg Board, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.
Wendy says
A great recipe! I make this quiche all the time. Guests always love it. .
★★★★★
Chase says
Everyone asks for recipe. My biggest crowd pleaser!
★★★★★
Robert Catassi says
I loved this dish very much !
★★★★★
Cathy says
I liked this idea of Kale and Squash. I added some cayenne pepper, nutmeg, thyme and salt and pepper. It’s in the oven now 🙂
Margaret McKee says
I made this twice. The first time as written with the exception that I avoid milk so used 1/4 cup of heavy creme and 3/4 cup of water. It was good but I thought it needed more kale.
The second time I made this I was snowed in so used what I had. I doubled the kale, used 4 oz of creme cheese and 1/4 cup of buttermilk with 1/2 cup of water added to the egg mixture in place of the half and half. Also added some nutmeg. It came out great. I think I will keep these modifications. Great recipe
Emily says
I’ve made this dish twice now and it is SO yummy! Even my picky 3 year old loves it!
Deborah says
Awesome – I love to hear that!!
Karen says
This is an excellent recipe. I had very large eggs (local, free range) so it didn’t all fit in the pan. I anticipated this, so I modified the recipe:Instead of mixing the cheese into the eggs, I spread some of the cheese on the bottom of the crust, topped with the veggie filling, then sprinkled on the remaining cheese. Then I ladled the egg/half and half mixture over this until crust was filled. (I saved the leftover egg mixture for an omelet.) I like a dash of nutmeg in a creamy dish like this, which I thought worked well with the flavors. Really delicious.
Deborah says
Love your addition of nutmeg – I definitely want to try that! I’m so happy it was a hit!
Chels R. says
I love love love the idea of putting butternut squash in a quiche, and the kale is a perfect substitute from the usual spinach. Brilliant!
Joanne says
You know I am a HUGE proponent of seasonal eating, so this sounds perfect to me!! Plus I read somewhere that orange vegetables and hearty leafy greens like kale have complimentary nutritional profiles so that the ingredients of one help you absorb the other. Win/win.
naomi says
I love the fall flavors in this quiche!
Rachel Cooks says
This might be my favorite quiche combo ever! Looks amazing and I just love the photo of the ingredients — so beautiful!
Christina @ The Beautiful Balance says
Oh, this is perfect and easily something I would want every single morning during winter for breakfast. Pinning this now!
Shaina says
I am loving this flavor combination tucked inside a quiche!
Laura @ Raise Your Garden says
I too love knowing where my food comes from which is why I dedicated so much of my suburban yard to a garden, where I grew my own butternut squash that I can use for this recipe. But I honestly don’t know which recipe to make first, your spagetti spinach artichoke dip recipe or this one. Decisions. Decisions.
Lindsey @ American Heritage Cooking says
Yum! This looks delicious! I don’t know why I never think to make quiche! Love your winter flavor combinations!
Miss @ Miss in the Kitchen says
This looks so perfect for fall. Quiche is one of my favorites for sure.
Alice @ Hip Foodie Mom says
Butternut squash in a quiche?! I love this .. and it’s gorgeous!
Joanna @ Everyday Made Fresh says
What a perfect breakfast, lunch, or dinner! After trying Kale for the first time a few weeks ago, I am not a fan so I would def sub spinach for that.