This Winter Vegetable Quiche combines hearty kale, butternut squash, mushrooms, and savory onions baked in a flaky pie crust with a creamy egg and cheese filling. Perfect for a cozy meal with deep, comforting flavors.
Total Time:1 hour
Yield:6 servings
Ingredients
Crust
1 pre-made pie crust
Vegetables
1 cup chopped kale
1 cup diced butternut squash
1 cup sliced mushrooms
1/2 cup diced onion
Egg Mixture
4 large eggs
1 cup milk
Salt to taste
Black pepper to taste
Topping
1 cup shredded cheese (cheddar or your choice)
Instructions
Preheat oven: Preheat the oven to 375°F (190°C) to ensure it is ready for baking the quiche.
Sauté vegetables: In a skillet over medium heat, sauté the diced onion, sliced mushrooms, and diced butternut squash until the vegetables are tender, about 7-10 minutes.
Cook kale: Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes, incorporating it with the other vegetables.
Prepare egg mixture: In a mixing bowl, whisk together the 4 large eggs, 1 cup of milk, salt, and black pepper until fully combined and slightly frothy.
Assemble quiche: Evenly spread the sautéed vegetables in the pre-made pie crust then pour the egg mixture over the vegetables. Sprinkle the shredded cheese evenly on top.
Bake quiche: Place the assembled quiche in the preheated oven and bake for 40 minutes or until the filling is set and the top is golden brown.
Cool and serve: Remove the quiche from the oven and allow it to cool for about 5-10 minutes before slicing and serving to allow the filling to set properly.
Notes
You can substitute the pre-made pie crust with a homemade crust for a fresher taste.
Use any cheese you prefer such as Swiss, Gruyere, or mozzarella for different flavor profiles.
For a richer quiche, replace milk with half-and-half or heavy cream.
If you want to add protein, consider adding cooked bacon or ham with the vegetables.
Make sure to fully cook the vegetables before baking to prevent sogginess.
