This Winter Vegetable Quiche brings a cozy and deep flavor to your table with tender kale, sweet butternut squash, and savory mushrooms all baked in a flaky pie crust with a rich egg and cheese custard.
Author:Sandra
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:6 servings
Category:Main Course
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Pie Base
1 pre-made pie crust
Vegetables
1 cup chopped kale
1 cup diced butternut squash
1 cup sliced mushrooms
1/2 cup diced onion
Custard
4 large eggs
1 cup milk
Salt and pepper to taste
1 cup shredded cheese (cheddar or your choice)
Instructions
Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the right temperature for baking the quiche evenly.
Sauté Vegetables: In a skillet over medium heat, cook the diced onion, sliced mushrooms, and diced butternut squash until they become tender, about 7-10 minutes.
Add Kale: Add the chopped kale to the skillet and cook until wilted, about 2-3 minutes, then remove from heat.
Mix Eggs and Milk: In a bowl, whisk together the 4 large eggs, 1 cup milk, salt, and pepper until fully combined to create the custard mixture.
Assemble Quiche: Spread the sautéed vegetables evenly into the pre-made pie crust. Pour the egg mixture over the vegetables and sprinkle the shredded cheese evenly on top.
Bake: Place the quiche in the oven and bake for 40 minutes or until the custard is set and the top is golden brown.
Cool and Serve: Allow the quiche to cool for a few minutes before slicing and serving to help it set further and improve texture.
Notes
Use a pre-made pie crust for convenience, or make your own for a homemade touch.
Feel free to substitute the vegetables with seasonal favorites like spinach, zucchini, or bell peppers.
Cheddar cheese can be replaced with Gruyère or mozzarella for different flavor profiles.
Ensure vegetables are cooked well before baking to avoid excess moisture in the quiche.
Letting the quiche cool slightly before slicing helps maintain clean slices.