Autumn Quiche

 


2 tbsp extra virgin olive oil

¼ cup yellow onion, finely chopped 

½ cup chopped butternut squash peeled and cut into bite sized cubes

2 ounces sliced mushrooms

½ cup chopped kale, do not use tough stems

1 leek (white part only) chopped into small pieces

1 tbsp chopped fresh sage leaves

4 large eggs

½ cup whole milk

¼ tsp salt and pepper

¼ cup shredded cheddar cheese

Parmesan Cheese and chopped chives for garnish


1 9 inch frozen pie crust- Thaw pie crust 15 minutes before using.


Preheat oven to 375 degrees

Using a fork, prick the bottom of the crust to reduce bubbling.  Bake for 10-12 minutes until lightly browned.  Allow to completely cool before adding the filling.


Filling:

Add extra virgin olive oil to a medium sized saute pan on medium high heat. Add onion and  butternut squash to the pan and saute for 5-7 minutes,


Add mushrooms, kale, leeks and sage leaves to the pan and continue to saute for another 7-10 minutes or until all the veggies have softened.


In a mixing bowl, combine eggs, milk, salt and pepper and whisk until completely combined. Stir in cheddar cheese and set aside.


Add mushroom, leek and kale mixture to the egg and milk mixture. Stir to combine.


Pour mixture into cooled pie crust and bake at 375 for 20-25 minutes or until set and golden brown.


Top with grated parmesan cheese and chopped chives.



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