Butternut Squash and Kale Quiche with Red Caramelized Onions
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Fall is undoubtedly my favorite time of year. It’s not really a season here in the deep south, it’s more of a feeling. It’s Friday night games, festivals and fairs. It’s homecoming, pumpkin patches and corn mazes. It’s girls in super cute fall flannel, adorable plaid scarves and comfy leather boots. It’s decorating our homes with pumpkins, hay bales and straw brooms and sipping pumpkin spice lattes and while sneaking little bites of Halloween candy from those giant bags we bought a month too soon.
No doubt, I love everything fall has to offer, especially when it comes to food. I get so excited when I see beautiful fall squash in the grocery store and farmers markets. And my favorite squash will always be butternut squash! It’s so irrressitably delicious and when roasted turns into this amazingly sweet and delicate buttery bite that’s almost too good to be true. I love to add roasted butternut squash to so many recipes, like this simple quiche recipe.
For this recipe I add caramelized red onions and sautéed kale to roasted butternut squash to my basic quiche recipe. Quiche is so easy to make and is perfect for breakfast, lunch, dinner and brunch too! It’s super affordable and is easy and cheap enough for any day of the week. But because it’s so cute, it’s perfect for entertaining too!
What I love about quiche is that you can make them as clean out the fridge type recipes, adding whatever leftover vegetables or flavorful meats you have on hand. You can also make them with any specific flavors you want like I’ve done here.
Then add ham, bacon sausage or even smoked salmon. I like to add very flavorful well seasoned or smoked meats to quiche in small amounts over say shredded chicken. Then just pour over an egg and milk mixture and bake for about an hour and it’s done!
For this quiche, I’ve used roasted butternut squash, kale and caramelized onions. If you like, about 1/4 cup crumbled and browned sage sausage would also be amazing. If you want to add cheese, a shredded smoked gouda would be amazing too.
For the eggs, I use 1 cup Egg Beaters® Original mixed with a cup of half and half. Then I just pour that over the vegetables in the pie crust and place it in the oven to bake for an hour at 350°. Feel free to add some shredded cheese if you like.
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Be sure to look for Egg Beaters all new product packaging (shown in photos).
- 1 pre-prepared pie crust
- 1 1/2 cups diced and roasted butternut squash, or defrosted from frozen
- 1 cup chopped fresh kale
- 1 medium red onion, sliced thin
- 1 cup Egg Beaters, original
- 1 cup half and half
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- Heat oven to 350°. Heat a medium skillet over medium heat and add olive oil. Add sliced red onions and cook over medium low heat until caramalized, about 25 minutes, depending on thickness.
- While onions are cooking, prepare or defrost chopped butternut squash. If roasting, place on cookie sheet and drizzle with olive oil and sprinkle with salt. Roast in a 400° oven until tender, about 15 minutes, depending on cube size. Remove from oven when done.
- When onions are done, add chopped kale and cook until kale is wilted. Place pie crust in pie plate. Add caramalized onions and kale. Add chopped butternut squash.
- Combine Egg Beaters and half and half in a large bowl. Add salt and pepper and whisk until combined. Pour into pie crust and bake at 350° for 55-60 minutes, or until completely set in the middle.
- Remove from oven and let sit for 15 minutes before slicing.