Savor the rich and comforting flavors of autumn and winter with this delightful Butternut Squash Quiche with Kale. A harmonious blend of sweet roasted butternut squash, vibrant kale, and creamy Gruyère cheese baked into a flaky pie crust, this quiche is a testament to seasonal eating at its finest.
If you’re a connoisseur of classic quiches, you’ll surely appreciate this seasonal variation. For more timeless recipes, you might also enjoy a classic Quiche Lorraine or a hearty Ham and Asparagus Quiche. Each offers a unique twist on this versatile savory tart, perfect for any meal.
Embracing the Flavors of the Season
The culinary journey of food blogging has profoundly transformed my appreciation for food, especially the practice of eating seasonally. This simple principle, often overlooked in our modern world of year-round produce, brings a depth of flavor and freshness that is truly unparalleled. Growing up, seasonal eating was not a trend but a way of life, dictated by the rhythm of my dad’s expansive garden.
I still fondly recall summers spent helping with weeding, followed by late summer feasts celebrating the garden’s bounty. Our annual garden dinner remains one of my most cherished meals: my mom’s famous chile rellenos, creamy mashed squash straight from the vine, sun-ripened garden tomatoes, lightly salted cucumber slices, and, of course, sweet corn on the cob. My mom’s dedication to canning ensured we could enjoy these fresh flavors even through the long winter months, a tradition that instilled in me a deep respect for nature’s cycles.
This culinary philosophy extends directly to the inspiration behind this Butternut Squash Quiche. Right now, as the weather cools, butternut squash is at its peak. Its naturally sweet and nutty flavor makes it an incredibly versatile ingredient. You might even say I’m slightly obsessed with it – I purchase them almost weekly throughout fall and winter, finding endless ways to incorporate this nutritious vegetable into our meals. Paired with fresh kale, another star of the season, this quiche becomes an irresistible dish. Even if kale isn’t typically your favorite green, I believe its subtle earthy notes within this rich quiche will convert you!
This quiche is more than just a recipe; it’s an invitation to experience the season’s best offerings. Crafted with my beloved homemade pie crust, it’s generously filled with tender roasted butternut squash, sautéed kale, and savory Gruyère cheese, all bound together by a custardy egg mixture. Unlike many egg-centric dishes, this quiche defies categorization and truly shines at any meal – be it a leisurely breakfast, an elegant brunch, a light lunch, or a satisfying dinner. In our household, it often graces our dinner table, offering a hearty and wholesome option. Given the seasonal availability of the ingredients and the consistent affordability of eggs, this quiche also presents a wonderfully budget-friendly meal solution, making it a perfect choice for both everyday dining and special occasions.
As the holiday season approaches, this recipe earns a permanent spot in my repertoire. Its vibrant colors and comforting flavors make it an ideal dish for holiday entertaining, impressing guests with minimal effort. Imagine serving warm slices of this quiche alongside a festive salad or a steaming bowl of soup – a perfect holiday spread!
Why This Butternut Squash Quiche Will Become Your New Favorite
Beyond its delicious taste and seasonal appeal, this Butternut Squash Quiche with Kale offers several compelling reasons to make it a staple in your kitchen. First, it’s incredibly versatile. While often associated with breakfast or brunch, its robust flavors and satisfying texture make it an excellent choice for a light lunch or a comforting dinner. Pair it with a simple green salad for a complete meal that feels both wholesome and indulgent.
Secondly, it’s packed with nutrition. Butternut squash is a powerhouse of vitamins (especially A and C), fiber, and antioxidants, contributing to a healthy immune system and good digestion. Kale, a superfood in its own right, adds a significant boost of vitamins K, A, and C, as well as minerals and antioxidants. Together, they create a dish that not only tastes amazing but also provides a wealth of health benefits, making it a smart choice for nourishing your body.
Furthermore, this recipe is designed for ease and accessibility. Using readily available seasonal ingredients and a straightforward preparation method, it’s suitable for home cooks of all skill levels. Whether you opt for a homemade pie crust or a quality store-bought one, the steps are clear and manageable, leading to a consistently delicious result. It’s also a fantastic make-ahead meal. You can prepare the components in advance or bake the entire quiche ahead of time, making it perfect for busy weeknights or stress-free entertaining. Simply reheat and serve!
Key Ingredients for a Perfect Butternut Squash Quiche
Crafting a truly memorable quiche starts with quality ingredients. Here’s a closer look at what you’ll need and some tips for selecting and preparing them:
- Butternut Squash: The star of our quiche! Aim for a squash that feels heavy for its size and has firm, unblemished skin. For optimal eating, cut the squash into small, uniform ½-inch cubes. If you’re using pre-cubed squash from the store, it’s often a good idea to cut those cubes even smaller to ensure they cook evenly and integrate perfectly into each bite of quiche. Roasting them until golden brown enhances their natural sweetness and creates a wonderful texture contrast.
- Oil: Extra virgin olive oil is my preferred choice for its robust flavor profile that complements the squash and kale beautifully. However, if you prefer a more neutral taste or have dietary restrictions, a different neutral-flavored oil like avocado or grapeseed oil can be easily substituted without compromising the dish.
- Pie Crust: A flaky, buttery crust is essential for any great quiche. While I always recommend a homemade pie crust for that extra touch of love and flavor, a high-quality store-bought crust is a perfectly acceptable and time-saving alternative. Look for an all-butter crust for the best flavor. Blind baking the crust is a crucial step to prevent a soggy bottom and ensure a crisp foundation.
- Onion: A classic yellow onion is my go-to for its balanced sweetness and aromatic qualities. It softens beautifully when sautéed, adding a foundational layer of flavor to the vegetable mixture. You could also experiment with a sweet onion or even shallots for a more delicate touch.
- Kale: This leafy green brings a slight bitterness and a wealth of nutrients to the quiche. You can find pre-shredded kale in many grocery stores, which simplifies preparation. If buying whole bunches, remember to thoroughly wash and dry the leaves, remove the tough stems, and then finely shred or chop the leaves. Massaging the kale briefly with a little olive oil can also help tenderize it before cooking.
- Eggs: Large eggs are the standard for quiche. They form the custardy base that holds all the delicious fillings together. Fresh, high-quality eggs will yield the best texture and flavor.
- Half and Half: This dairy component provides the perfect balance of richness and lightness for the quiche custard. If half and half isn’t readily available, you can easily create your own by combining ½ cup of whole milk with ½ cup of heavy whipping cream. For an even richer quiche, you can use all heavy cream, or for a lighter version, consider using whole milk, though the texture will be less custardy.
- Cheese: Gruyère cheese is an exquisite choice for this quiche, offering a nutty, earthy, and slightly sweet flavor that melts beautifully and pairs wonderfully with butternut squash and kale. Its adaptability is a major plus; feel free to experiment with other cheeses like sharp Swiss, tangy white cheddar, or a blend of your favorites. Just ensure it’s a good melting cheese.
Step-by-Step Guide: How to Make a Butternut Squash Quiche
Creating this delicious Butternut Squash Quiche is a rewarding experience. Follow these detailed steps for a perfect result every time:
- Prepare and Roast the Butternut Squash: Begin by preheating your oven to 425ºF (220ºC). In a large bowl, toss your cubed butternut squash with 1 tablespoon of olive oil, then season generously with salt and black pepper. Spread the squash in a single layer on a baking sheet. Roast for 20-25 minutes, stirring once or twice halfway through, until the squash is tender, slightly caramelized, and golden brown on the edges. This roasting step is crucial for developing its sweet flavor. Once done, remove from the oven and set aside.
- Blind Bake the Pie Crust: Reduce the oven temperature to 375ºF (190ºC). Carefully roll out your pie crust and gently fit it into a 9-inch pie dish. Crimp the edges decoratively. To prevent the crust from puffing up, generously prick the bottom and sides with a fork. Line the crust with a piece of foil or parchment paper, sprayed lightly with nonstick cooking spray to prevent sticking, and fill it with pie weights, dried beans, or rice. Blind bake for 10 minutes. This step is vital to prevent a “soggy bottom” by precooking the crust. After 10 minutes, remove the crust from the oven, carefully lift out the weights and paper, and set the crust aside.
- Sauté the Aromatics and Kale: While the crust is blind baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring occasionally, until it has softened and become translucent, which typically takes about 5 minutes. Next, add the shredded kale to the skillet. Continue to cook, stirring frequently, until the kale has slightly wilted and brightened in color, usually another 3-4 minutes. Remove the skillet from the heat and gently stir in the reserved roasted butternut squash, combining all the vegetables.
- Prepare the Egg Custard: In a medium-sized bowl, whisk together the eggs and the half and half until well combined and slightly frothy. Season the custard mixture generously with salt and black pepper to taste. Finally, stir in the shredded Gruyère cheese, ensuring it’s evenly distributed throughout the mixture.
- Assemble the Quiche: Spread the cooked butternut squash and kale mixture in an even layer across the bottom of the par-baked pie crust. Gently pour the egg custard mixture over the vegetables. If the cheese tries to clump together, use a spoon or spatula to carefully spread it out for even distribution.
- Bake to Perfection: Place the assembled quiche in the preheated 375ºF (190ºC) oven. Bake for approximately 35-45 minutes, or until the top is light golden brown and a knife or wooden skewer inserted into the center comes out clean. If the edges of your pie crust start to brown too quickly, you can cover them with a pie shield or small strips of aluminum foil.
- Cool and Serve: Once baked, remove the quiche from the oven and let it cool slightly on a wire rack for at least 10-15 minutes before slicing and serving. This resting period allows the custard to set properly, ensuring clean, beautiful slices.
Serving Suggestions and Storage Tips
This Butternut Squash Quiche with Kale is a meal in itself, but it can be elevated with simple accompaniments. For a light and refreshing touch, serve it alongside a crisp green salad with a vinaigrette dressing. A bowl of creamy tomato soup or a light vegetable broth would also make a delightful pairing, especially on a chilly evening. If you’re serving it for brunch, consider adding fresh fruit, yogurt, or a side of crispy bacon or sausage.
Making Ahead and Storing Leftovers:
One of the best qualities of quiche is how well it holds up, making it ideal for meal prepping or entertaining. To store leftover quiche, allow it to cool completely before covering it tightly with plastic wrap or aluminum foil, or transferring slices to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices or the entire quiche (unbaked or baked). To freeze baked quiche, wrap it tightly in plastic wrap and then aluminum foil; it will last for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Reheating:
To reheat individual slices, place them on a microwave-safe plate and warm gently until heated through. For a crisper crust, reheat slices in a toaster oven or conventional oven at 300°F (150°C) until warm. A whole quiche can be reheated in a preheated oven at 300°F (150°C) for about 20-30 minutes, or until heated through.
More Delightful Butternut Squash Recipes
If you’ve fallen in love with butternut squash, as I have, you’ll be thrilled to discover its versatility in a range of other comforting dishes. Here are a few more recipes that highlight this incredible vegetable:
Creamy Butternut Squash Soup: A velvety, rich soup perfect for a chilly day.
Skillet Butternut Squash Lasagna: A convenient and cheesy one-pan meal.
Butternut Squash Risotto: A creamy, luxurious Italian classic.
Butternut Squash Chili with Beef: A hearty and flavorful chili with a touch of sweetness.
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Butternut Squash Quiche with Kale
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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.
Recipe Notes:
Nutrition Information
Calories: 430kcal (22%),
Carbohydrates: 24g (8%),
Protein: 14g (28%),
Fat: 31g (48%),
Saturated Fat: 13g (81%),
Polyunsaturated Fat: 13g,
Trans Fat: 0g,
Cholesterol: 165mg (55%),
Sodium: 230mg (10%),
Fiber: 2g (8%),
Sugar: 5g (6%)