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BUTTERNUT SQUASH, KALE, MUSHROOM & FETA QUICHE
Come this time of the year, when it’s cold outside, and we crave something warm and comforting to eat, taking a quiche out of the oven is just what the chilly winter days call for. Making a quiche for supper is such a simple thing, and requires minimal ingredients. You can add or subtract as many ingredients as you like, and as I always say, the possibilities are endless.
To simplify the “making process”, I like to keep frozen pie crusts in the freezer, to use as the base of the quiche. It’s an easy shortcut to assembling your dinner, and cuts down on preparation time.
I also buy the butternut squash already cubed and frozen, in bags at the freezer section of the grocery store. Another way to assemble supper quicker.
I love to sauté the squash with mushrooms and kale, then crumble up salty feta into the egg mix just before pouring it all into the pie crust. It’s really the perfect combination for a delicious meal.
Feel free to let you imagination run wild when making quiche…all the combinations will turn out great! The key is seasoning with enough salt.
–frozen pie crust
–milk/ almond milk
–pink himalayan salt (preferably, but any salt works) + pepper
Heat oven to 350 F
In a frying pan:
- – Remove your pie crust from the freezer, and place it onto a cookie sheet.
- – Prep a frying pan with a few plugs of olive oil, and turn it on to medium heat.
- – Saute frozen butternut squash in a frying pan until it’s thawed and warm.
- – Add a cup of sliced mushrooms (I like the coffee mushrooms, but any kind you likeworks) to the frying pan.
- – Throw in a handful of chopped kale to the pan. Stir the veggies to cook them andcombine.
- – Season with salt and pepper, and any other dried herbs that you’d like. Taste tomake sure that you’ve added enough salt.
In a bowl:
- – In a separate bowl, wisk 5-6 eggs (depending on how large your pie crust is)
- – Add in a splash of milk/ almond milk
- – Crumble up 1/3 – 1/2 cup feta, and mix into the bowl of eggs. (you can never have too much cheese!)
- – Pour the cooked veggies into the egg mix and stir it up a bit.
- – Pour the bowl into the pie crust, and carefully place the cookie sheet/ pie crust into your oven.
- – Bake the quiche for a good 35-40 minutes. It will be ready when the surface turns golden, and if you gently shake the quiche, the centre is solid and no longer liquidy.
- – Remove the quiche from the oven, and let it rest for 5 minutes before cutting.