Nothing screams fall more than hearty greens and winter squash. This Butternut Squash and Kale Quiche with Crème Fraîche is my ode to the cooler weather and the flavors that accompany it.
Quiche is one of my favorite foods of all time. Truth. Let me tell you why: First off, I love anything that can be made ahead. The filling combinations are endless. Quiche is total comfort food. It can double as breakfast, lunch or dinner. I always have eggs, half-half and crème fraîche on hand and it tastes better the second day. Plus it’s the perfect recipe to keep in your holiday arsenal. It’s the answer to just about every entertaining need. Need I go on? I love me some quiche.
We had the most gorgeous fall here in Utah with the colors being more explosive than I remember in years past. The oranges and yellows were nothing short of electric. It’s my favorite time of year to be hiking on the trails and I’m so glad that I got out as much as I did these past few months. Because while September and October brought us all the vibrant foliage, November is bringing a whole lot of bleh. And it’s been downright frigid in the morning. Like fa-fa-fa-reezing.
This November weather has me split big time; I’m torn between wanting to be outside on mountain- breathing in the crisp air and getting my exercise el fresco- and wanting to hunker down in my sweats with music blaring from my kitchen speaker and cooking all the comfort food. Lucky for me I don’t really have to choose. Because truth to be told, I’ve been doing a bunch of both. Hitting the trails mid morning (after it finally warms up a bit) and then coming home to drink tea and get busy in my kitchen. And sometimes I even sneak in an episode of mindless tv before I get to cookin’. It’s a tough job but someones got to do it 🙂
This Butternut Squash and Kale Quiche with Crème Fraîche was last weeks kitchen creation. I’d been conjuring up the idea for weeks as I loved the idea of combining winter squash with greens into a savory quiche. Armed with an idea and some of my kitchen staples, I got to work. (Bruno Mars station blaring on Pandora 🙂 ) If I so say so myself, the quiche turned out even better than I imagined. It’s perfectly tangy from the crème fraîche, slightly sweet from the roasted butternut squash and caramelized onions, earthy from the sautéed kale, salty from the sharp cheddar and just indulgent enough from the buttery, crispy pie crust. In one word: amaze-balls.
Happy Monday and I hope you’re fall- or what’s left of it- is treating you well! As always, thanks for reading! xo, Kelley
A fall inspired vegetarian quiche with butternut squash, kale and caramelized onions.
- 9" pie crust, store bought or homemade
- 1/2 small butternut squash, diced (about 1 cup)
- 1 onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon balsamic vinegar
- 1 cup tightly packed, finely chopped kale
- 8 large eggs
- 1/2 cup heavy cream or half and half (either will work)
- 5 oz Vermont Creamery crème fraîche
- 1/2 teaspoon dried mustard
- 1/4 teaspoon fresh nutmeg
- salt and pepper
- 1/4 cup sharp white cheddar cheese
- Preheat oven to 400F degrees.
- Toss diced butternut squash onto a large baking sheet with a drizzle of olive oil and pinch of salt and pepper. Roast 30-35 minutes until tender. Remove from oven to let cool.
- Reduce oven heat to 375F degrees. Line a 9" pie plate with your preferred pie dough. Prick the base and sides of the dough with a fork and bake in preheated oven for 8-10 minutes just until the crust is starting to brown. Remove from oven and let cool completely.
- Meanwhile, heat a a large sauté pan over medium heat. Add olive oil, butter and sliced onion. Cook, stirring often, until onions caramelize and turn a light golden color about 15 minutes. Add balsamic vinegar and cook 2-3 minutes more. Add chopped kale and cook 3-4 minutes just until kale starts to soften. Season with a pinch of salt and pepper and remove from heat.
- In a large bowl, add eggs, cream or half and half, crème fraîche, dried mustard, nutmeg, and a pinch of salt and pepper. Whip with a fork or whisk until light and fluffy.
- Add the caramelized onion and kale mixture to the base of the quiche. Then top with the roast butternut squash and half the cheese. Pour the egg mixture over and then sprinkle with remaining cheese.
- Place quiche on a baking sheet lined with tin foil and bake in a 375F degree oven for 40-45 minutes until top of quiche is golden brown and the center of the quiche is set. Remove from oven and let coo before slicing. Serve warm or at room temperature.
Thank you to Vermont Creamery for sponsoring this post as I adore working with the company and their amazing products. Please know that all ideas, opinions and thoughts are my own.