Butternut Squash and Kale Quiche

Butternut Squash and Kale Quiche: Jessi's Kitchen

I am super excited to share this Butternut Squash and Kale Quiche. I made this for a baby shower at the beginning of the month and shared it on Instagram and so many of you wanted the recipe. Honestly, the first time I made this I just winged it and threw this that and everything in the quiche and just hoped it would turn out. Then I realized on the way to the baby shower that I probably should have tried it before serving it to a crowd. I then remembered that I forgot to grease the pan which is basically the worst idea ever with egg dishes. Apparently I was just one crazy quiche risk taker….yeah that is a thing.

Butternut Squash and Kale Quiche: Jessi's Kitchen

Anyway, the quiche ended up being GREAT (except for sticking to the pan) so that was a huge relief. Then I had people asking for the recipe and I realized that I needed to write it down. Honestly, my best recipes usually happen when I am not writing anything down. I think the creative process of cooking is kind of altered when you have to stop and write ingredients down. I sometimes wish I had an assistant who I could pay with free food and then just write down recipes for me as I made them.….I’m kidding (not really).

So this quiche looks like a ton of ingredients but it actually doesn’t take that long. I just split it up in to sections to make things easier to read. The crust is based off of the one I used for the Goat Cheese and Tomato Tart and it can be made a day ahead of time if you want. Just cover it tightly and store in the refrigerator overnight. This can be reheated really well and even eaten cold. It is a great option for a quick protein filled breakfast.


Butternut Squash and Kale Quiche: Jessi's Kitchen

Butternut Squash and Kale Quiche
Serves 6
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Prep Time
20 min
Total Time
45 min
Prep Time
20 min
Total Time
45 min
  1. 1 cup almond flour
  2. ¾ cup arrowroot powder
  3. ½ tsp baking soda
  4. ½ tsp granulated garlic
  5. ½ tsp sea salt
  6. 1 egg
  7. 1/3 cup olive oil
Butternut Squash
  1. 1 small butternut squash
  2. 1 Tbsp olive oil
  3. ¼ tsp sea salt
  1. 5 eggs
  2. 2 Tbsp milk (I used coconut)
  3. 1 Tbsp fresh freshly chopped oregano
  4. 1 Tbsp freshly chopped basil
  5. ½ tsp black pepper
  6. ½ tsp sea salt
  7. 1 cup kale, chopped
  8. ¼ cup herbed goat cheese
  1. Preheat oven to 350 and grease a 9-inch pie or tart pan.
  2. Combine the almond flour, arrowroot powder, baking soda, garlic and sea salt and mix.
  3. Add the egg and olive oil and mix until the dough comes together in a ball.
  4. Press the dough in to the tart pan and bake for 10 minutes and then remove from the oven.
  5. Cut the neck of the butternut squash off and peel off the outer layer. Slice the butternut into ¼ inch rings (I prefer a mandolin for this). You will need about 20-25 slices.
  6. Place the squash on a baking sheet and drizzle on the oil and sprinkle with salt and roast for about 15 minutes and then remove from the oven.
  7. While the butternut is cooking combine the eggs, milk, oregano, basil, salt and pepper in a bowl and whisk to combine.
  8. Layer the cooked butternut on the crust and then add the goat cheese and chopped kale. Pour the egg mixture on top and then bake for 20-25.
  9. Let set for about 5 minutes and then eat while hot or store in an airtight container in the refrigerator.
  1. The quiche reheats really well and is also good at room temperature.
  2. Crust can be made ahead of time. Cover and store in the refrigerator overnight
  3. If you decide to us a tart pan make sure that it is deep enough to hold all the filling.
Jessi's Kitchen http://jessiskitchen.com/
Butternut Squash and Kale Quiche: Jessi's Kitchen


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