My dad was in town last week and I decided to bring over some supper to share with him. He is vegetarian, and I’d been meaning to make quiche for a while now. I started thinking about different vegetable combinations (the possibilities are pretty much endless!) and here is what I came up with.
When I brought this over, my dad told me that quiche was “girl food,” but he quickly changed his mind after trying it, even calling my step mom to tell her what she was missing out on. What do you think? Is quiche “girl food”? I guess typically men tend to be more “meat & potatoes” types, so does that make “girl food” anything that varies from this? I’m a little curious now. Perceptions are a funny thing, friends.
I really like the different textures that the squash and goat cheese bring to this, and the colours are very pretty as well. I love how easily quiche comes together, and even though this recipe has quite a few steps, especially if you make your own pie dough, it is insanely simple to make and doesn’t take too long.
This is my favourite recipe for any quiche, and like I said before, there are SO MANY possibilities. I should make quiche more often.
Kale, Butternut Squash & Goat Cheese Quiche:
Makes One Quiche
Adapted from Oil and Blue
1 Recipe for Pie Crust (or store-bought) *
1 Butternut Squash – peeled, seeded, quartered, and sliced cross-wise 1/4 inch thick
1 bunch Kale (I used Tuscan Kale), chopped
1 small Yellow Onion, diced
2 cloves Garlic, minced
1/2 cup 2% Milk
1 pinch Red Pepper Flakes
Sea Salt & Fresh Ground Pepper, to taste
1/2 cup Cheddar or Swiss Cheese, grated
1/3 cup Goat Cheese, crumbled
1. Preheat oven to 425. Place the squash slices in a bowl and toss with just enough olive oil to coat. Season with salt & pepper. Spread the slices on a baking sheet and roast until tender and beginning to brown—about 20 to 25 minutes. Set aside. Reduce oven heat to 375.
2. Meanwhile, steam the kale until tender (but not soggy).
3. Heat a little oil in a frying pan over medium heat. Add the onion and cook until it is very tender and beginning to caramelize (10 or 15 minutes). Add garlic and cook for about 2 minutes, until fragrant. Add the steamed kale and stir to combine. Set aside.
4. Whisk the eggs and milk in a small bowl and then add in red pepper flakes and salt & pepper, set aside.
5. To put together the quiche, scatter half of your cheddar or swiss over the bottom of your pie crust. Then, arrange as much butternut squash as you can fit in one layer. Spread the kale/onion mixture over this. Crumble to goat cheese over all. Then, pour the egg mixture over everything. Lastly, top with the remaining cheddar or swiss.
6. Bake in preheated oven (375) for 25 to 30 minutes, until the surface is lightly golden and eggs are set. Slice and serve hot.
* I used this recipe for my pie crust, which I love. It gave me enough dough for at least 1 more pie crust, so I rolled it into a ball, wrapped it in saran wrap, and put it in the freezer to use on a rainy day (yay!) I did blind-bake the crust before putting together the quiche. See this link for instructions on that.