Celebrate the flavors of fall with a savory Butternut Squash and Kale Quiche. This hearty quiche combines roasted butternut squash, tender kale and nutty gruyère for a satisfying breakfast or brunch that captures the season.
My sister Grace and I have always been quiche lovers. During visits to La Madeleine in Dallas we’d order the same thing every time: me with a Caesar salad and grilled chicken, and Grace with a quiche lorraine or quiche florentine. Of course, we’d balance things out with plenty of their warm bread and a cookie or two.
When I bake for the blog, I often freeze extra portions to share with family. The last time my father was in town he planned to take a bus from Madison to Minneapolis to visit my sister. I printed his ticket and packed a selection of goodies—cookies, pie, cheesecake and this Butternut Squash and Kale Quiche—to send along with him.
Unfortunately, I took him to the wrong bus stop. The location listed online for Greyhound didn’t match the actual boarding address on his printed ticket. Because I didn’t check the ticket details closely enough, he missed the bus and never made it to Minnesota that day. All of the treats went back into the freezer—except this quiche. My parents enjoyed it and polished it off, so I’ll be baking another one when I visit my sister for the holidays.
If you’re searching for a savory quiche that highlights roasted squash and leafy greens, this is the one to try. It’s full-flavored, comforting, and versatile enough to serve for a holiday breakfast, brunch or a light dinner.
This recipe uses Davidson’s Safest Choice eggs, which are pasteurized for added safety and peace of mind when you’re preparing dishes where egg doneness might be a concern. I use them frequently for baking, and they’re especially helpful when making hollandaise, dressings, or softly cooked egg dishes.
I kept this version simple by using a store-bought frozen pie shell, but feel free to make your own pastry if you prefer. A homemade crust adds extra flavor and flakiness if you have the time.
Butternut Squash and Kale Quiche
Ingredients
- 8- inch store bought pie shell thawed
- 1 tablespoon extra virgin olive oil divided
- ½ cup onion diced
- ½ cup leeks diced (white and tender green parts only)
- 4 oz. cremini mushrooms sliced
- 2 heaping cups kale chopped
- salt and pepper
- ½ teaspoon nutmeg
- 1 ½ to 2 cups roasted cooked butternut squash
- 4 Davidson’s Safest Choice eggs
- 1/3 cup heavy cream
- 6 oz. gruyere cheese shredded
Instructions
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Preheat the oven to 375°F (190°C). Prick the pie shell with a fork along the sides and bottom, add pie weights, and blind-bake for 8 to 10 minutes. Remove and set aside.
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In a skillet over medium-high heat, warm the olive oil. After a minute or two, add the diced onion and leeks and sauté for 4 to 5 minutes. Add the sliced mushrooms and cook until tender, another 4 to 5 minutes.
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Add the chopped kale and season with salt, pepper and nutmeg. Cook for 3 to 4 minutes until the kale softens. Remove from heat and transfer the mixture into the partially baked pie shell. Spread the roasted butternut squash evenly over the vegetables.
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In a medium bowl whisk together the eggs and heavy cream, then season with additional salt and pepper. Stir in the shredded gruyère and pour the egg mixture over the vegetables and squash in the pie shell.
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Bake for 30 to 35 minutes, until the edges are golden and a tester inserted in the center comes out clean. Let cool slightly, slice and serve.
Disclosure: This post is sponsored in partnership with Davidson’s Safest Choice Eggs. All opinions are my own. Thank you for supporting the brands and products I use and love.