Makes 2 quiche (6 wedges/quiche)
One of the biggest questions I get this time of year is what steps can people take to keep their immune system strong during the fall and winter. There are lots of tips I can share (get all of them in my FREE Immune Boosting Checklist), but adding more beta-carotene and vitamin D to your diet is one of my top ones.
This Butternut-Kale Quiche delivers on both fronts. You get a nice dose of beta-carotene from both the butternut squash and the kale, plus vitamin D from the eggs and milk. Another thing I love about this recipe is that it works for any time of day, from breakfast through dinner. Make one to enjoy today and freeze the other for those busy weeknights.
NOTE: I’ve written this recipe for 2 quiches because the pie shells I use always come in twos, and it’s the same amount of work to make two as it is to make one. Plus, they freeze really well if wrapped tightly in foil. If you only want to make one, simply halve the recipe.
2 cups cubed butternut
3 springs thyme
2 tablespoons extra virgin olive oil, divided
2 cups lacinato kale, chopped
2 whole wheat pie shells
2 tablespoons grated Parmesan
8 large eggs, whisked
1 cup shredded cheese, such as cheddar or manchego
1 cup milk
1/4 tsp salt and pepper
- Preheat the oven to 400°F.
- Place the butternut squash and thyme sprigs in a baking dish, drizzle with 1 tablespoon of the oil and bake for 30 minutes. Remove and turn oven down to 375°F.
- Sprinkle the Parmesan over the bottom of the pie shell; set aside.
- In a saute pan, heat the remaining oil in the pan over medium-high heat. Add the kale and sauté 3-4 min, until bright green. Remove from heat and let cool.
- In a large bowl, whisk the eggs together with the cheese, milk, salt and pepper. Add in the roasted squash and the kale.
- Evenly divide the egg mixture between the pie shells. Place quiches in the middle of the oven and bake for 40 minutes, until the egg is set and the top is slightly golden. Cut each quiche into 6 wedges and serve.