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.
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (318g)|
|Recipe Makes: 6 Servings|
|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 %|
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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.
Calories per serving: 461
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