Veronique’s Post: Unleash the Quiche!

It was in a quaint café in Montreal, Quebec that I discovered my love for quiche. Was it the flaky, buttery crust? The melt in your mouth texture of the egg filling? Or was it the meaty robust flavor of the sautéed mushrooms? What I knew for sure was that brunches were never going to be the same.  A quiche is the perfect recipe for any local shopper, due to the versatility and effortlessness of the dish. You can throw in any leftover produce from your refrigerator to make an amazing quiche. Another bonus is that you can vary quiche recipes by season, for example a winter vegetable quiche! This recipe is extremely flexible, as you can replace the butternut squash or kale with any winter vegetable you can find at the farmers market.  

Serves: 4-6 servings as a main dish 


  • lb butternut squash, cut into ½” cubes 

  • 2 tablespoons extra virgin olive oil, divided 

  • 1 single pie crust 

  • 1 cup diced onion 

  • oz shredded kale 

  • 4 eggs 

  • 1 cup heavy cream   

  • oz cheddar cheese, shredded 


  1. 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. 

  1. 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. 

  1. 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. 

  1. In a bowl, whisk together the eggs and the half and half. Season to taste with salt and pepper, then stir in the gruyere. 

  1. 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. 

  1. 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. 

Adapted from Taste and Tell Blog

*Note the picture attached is a kale quiche I made this summer while working on a farm in Brewster, NY

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