My sister, Grace, and I love quiche. And butternut squash. We’d always hit up the local La Madeleine’s in Dallas and our orders would be the same every single time. I would order their caesar salad with grilled chicken and Grace would order their quiche lorraine or quiche florentine. We would, of course, balance our meals out with plenty of their homemade bread and some cookies.
Often times when I’m baking something for the blog, sweet or savory, I’ll save some and freeze it so I can take it to my sister. The last time my father was here in town, he was going to take the bus from Madison to Minneapolis to go visit my sister for a few days. I bought his bus ticket online and packed, I kid you not, like 6 or 7 things for my dad to take to my sister. Cookies, pie, cheesecake, and some of this Butternut Squash and Kale quiche.
Well, I screwed up royally and took my dad to the wrong bus stop, for Greyhound, the bus stop location that is listed online isn’t actually the correct location. If I had looked at the bus ticket that I printed out, I would have seen that the bus stop location was different. . I just looked at the address listed online on their website. . silly me!
So, my dad never made it to Minnesota that day. And everything promptly went back into the freezer, except this quiche. My parents ate all of it so I need to bake a new one when I’m with my sister and her family for the upcoming holidays!
Looking for a great, savory quiche that’s packed with butternut squash and kale? This is it!
This quiche is made with Davidson’s Safest Choice Eggs. If there’s ever a worry that the eggs aren’t fully cooked, there’s no need to worry. These eggs are pasteurized which means there is no risk of salmonella in the eggs before they even enter your kitchen. I personally use these eggs all the time for baking but Davidson’s Safest Choice Eggs should definitely be considered when making recipes such as Hollandaise, Caesar salad dressing and other sauces, or sunny side up,poached or soft scrambled eggs.
I hope you give this quiche a try this holiday season! You won’t regret it. . it’s absolutely delicious!!! I used a store bought frozen pie shell here to keep it simple, but if you have the time, make your own! Here’s my recipe for pastry dough, for pies, quiche, tarts and more!
- 8-inch store bought pie shell, thawed
- 1 tablespoon extra virgin olive oil, divided
- ½ cup onion, diced
- ½ cup leeks, diced (white and tender green parts only)
- 4 oz. cremini mushrooms, sliced
- 2 heaping cups kale, chopped
- salt and pepper
- ½ teaspoon nutmeg
- 1 ½ to 2 cups roasted, cooked butternut squash
- 4 Davidson’s Safest Choice eggs
- ⅓ cup heavy cream
- 6 oz. gruyere cheese, shredded
- Preheat your oven to 375 degrees. Prick your pie shell with a fork on the sides and bottom. Add pie weights and bake for about 8 to 10 minutes. Remove from the oven and set aside.
- For the rest of the instructions and to see the complete recipe card, please visit SafeEggs.com
Visit SafeEggs.com for this complete recipe.
Disclosure: This is a sponsored post in partnership with Davidson’s Safest Choice Eggs. All opinions expressed here are my own. Thank you for supporting me in working with the brands and products that I use and love.