Taste the flavors of the season in this Butternut Squash Quiche with Kale, filled with roasted butternut squash, kale and gruyere cheese.
Love quiche? Also try this classic Quiche Lorraine or this Ham Quiche with Asparagus.
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.
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. 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. 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!
Ingredients
- Butternut Squash: You want to make sure to cut these into small squares so that the quiche is easy to eat. If you are buying butternut squash that is already cubed, you’ll probably want to cut the cubes even smaller.
- Oil: I like to use olive oil because it adds flavor, but feel free to sub in a more neutral flavored oil.
- Pie Crust: I love using a homemade pie crust, but you can always use a store bought crust, as well.
- Onion: I usually will use a yellow onion.
- Kale: You can buy kale that is already shredded, which makes it pretty easy. If you are shredding it yourself, you’ll want to remove the stems and only shred the leaves.
- Eggs: I use large eggs.
- Half and Half: If you don’t keep half and half on hand, just use 1/2 cup milk and 1/2 cup heavy whipping cream.
- Cheese: Gruyere works perfectly in this quiche, but the cheese is quite adaptable. Use Swiss cheese, or even cheddar!
How to Make a Butternut Squash Quiche
- Roast the butternut squash in the oven with oil and seasoned with salt and pepper until golden brown.
- Line a pie dish with the crust and blind bake it for 10 minutes.
- While the crust is baking, cook the onions in oil to soften. Add the kale and let it soften for a few minutes, then remove it from the heat and add the butternut squash.
- In a bowl, whisk together the eggs and the half and half. Season with salt and pepper, then add in the gruyere.
- Spread the vegetables in an even layer on the bottom of the crust. Pour the egg mixture over the top.
- Bake the quiche until a tester inserted in the middle comes out clean. Let the quiche cool slightly before serving.
More Butternut Squash Recipes
Butternut Squash Soup
Skillet Butternut Squash Lasagna
Butternut Squash Risotto
Butternut Squash Chili with Beef
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Butternut Squash Quiche with Kale
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.
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.