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Butternut Squash and Kale Quiche Recipe

Celebrate the flavors of the season with this fall inspired butternut squash and kale quiche! Recipe courtesy Alice of Hip Foodie Mom.

Servings: 6

Active time: 25 minutes

Total time:


  • 1 8-inch store bought pie shell, thawed
  • 1 Tbsp extra virgin olive oil
  • 1/2 c onion, diced
  • 1/2 c leeks, diced (white and tender green parts only)
  • 4 oz cremini mushrooms, sliced
  • 2 heaping cups kale, chopped
  • salt to taste
  • pepper to taste
  • 1/2 tsp nutmeg
  • 2 c roasted butternut squash, chopped
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 1/3 c heavy cream
  • 6 oz Gruyere cheese, shredded


  1. Preheat oven to 375°F. Prick bottom and sides of pie shell with a fork. Add pie weights and bake for 8 to 10 minutes. Remove from oven and set aside.
  2. Heat olive oil in skillet over medium-high heat; add onions and leeks and sauté for 4 to 5 minutes. Add mushrooms and cook until tender, another 4 to 5 minutes.
  3. Add in kale and season with salt, pepper, and nutmeg. Cook for 3 to 4 minutes, or until kale has softened a bit. Remove from heat. Pour cooked mushroom and kale mixture into partially baked pie shell. Cover evenly with roasted butternut squash.
  4. Whisk together eggs, heavy cream, salt, and pepper in medium-sized mixing bowl. Mix in shredded Gruyere cheese. Pour egg mixture evenly over mushroom, kale, and butternut squash.
  5. Bake for 30 to 35 minutes, or until quiche has browned nicely around the edges and a toothpick inserted in the center comes out clean. Slice, serve, and enjoy.

Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 410
Calories from Fat 240
Total Fat 27g (42% DV)
Saturated Fat 12g (60% DV)
Trans Fat 0g
Cholesterol 175mg (58% DV)
Sodium 280mg (12% DV)
27g (9% DV)
Dietary Fiber 4g (16% DV)
Sugars 4g
Protein 17g
Vitamin A 210%
Vitamin C 70%
Calcium 40%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.