Try this Butternut Squash, Red Onion and Kale Quiche recipe, or contribute your own.

Suggest a better description

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

Pie Crust
1 tablespoon butter or olive oil
1 cup Red onion
1 tsp thyme
1/4 teaspoon nutmeg
1 pound Butternut squash ; in 1/2" cubes
1 tablespoon olive oil
2 cup kale, shredded
4 eggs
1 cup milk ; or 1/2 & 1/2
4 ounce gruyere cheese, shredded

Servings

INSTRUCTIONS

Pie Crust:

Preheat the oven 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.

Filling:

Increase the oven temperature 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.

Heat 1 tablespoon butter or oil in a large skillet and add the onion. Cook for 20-25 minutes to caramelize . Add the kale and cook, stirring, until the kale has started to wilt a little bit, another 3-4 minutes. Stir in fresh thyme Remove from the heat and stir in the roasted butternut squash.

In a bowl, whisk together the eggs and the milk (or half and half). Season to taste with salt, pepper and nutmeg, 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 and spread it evenly over the crust. 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.

Let rest for 15-30 minutes to let quiche set.

NOTES

Alert editor

Butternut Squash, Red Onion and Kale Quiche

Pie Crust 
1 tablespoon butter or olive oil 
1 cup Red onion 
1 tsp thyme 
1/4 teaspoon nutmeg 
1 pound Butternut squash in 1/2"  cubes
1 tablespoon olive oil 
2 cup kale, shredded 
4  eggs 
1 cup milk or 1/2 & 1/2
4 ounce gruyere cheese, shredded

Pie Crust:  
Preheat the oven 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. 
Filling: 
Increase the oven temperature 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.
Heat 1 tablespoon butter or oil in a large skillet and add the onion. Cook for 20-25 minutes to caramelize . Add the kale and cook, stirring, until the kale has started to wilt a little bit, another 3-4 minutes. Stir in fresh thyme  Remove from the heat and stir in the roasted butternut squash.
In a bowl, whisk together the eggs and the milk (or half and half). Season to taste with salt, pepper and nutmeg,  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 and spread it evenly over the crust. 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.
Let rest for 15-30 minutes to let quiche set.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (318g)
Recipe Makes: 6 Servings

Calories: 461
Calories from Fat: 223 (48%)

Amt Per Serving		% DV

	Total Fat 24.8g	33 %
	Saturated Fat 9.5g	47 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 2.6g
Cholesterol 17.4mg		5 %
Sodium 419.5mg		14 %
Potassium 555.3mg		15 %
Total Carbohydrate 51.2g		15 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 47.4g
Protein 9.4g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 461

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

MORE IDEAS

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!

Tags [Admin]

vegetarian white-meat-free tree-nut-free contains-cheese contains-gluten red-meat-free shellfish-free contains-dairy contains-eggs pescatarian Edit Tags

Zap cache Kill HeroPhoto Bitflags Edit Reviews DMCA Recalc Rating Queue TagBot + Spotlight