I’m being totally transparent here and letting you know I don’t ALWAYS make everything from scratch, aside from what you may think. Since, like all of us, time is of the essence and well there’s not always a boat load to go around. So, when I can save myself a few extra minutes you’d better believe that I do!
Take for example this pie crust. This flaky…buttery…melt in your mouth pastry…you get the picture.
I had a real, like as real as my need for a good strong cup of coffee right now, hard time finding a truly decent gluten-free, pre-made pie crust. And, as you must know by now I don’t usually gravitate toward recipes that force me to spend more than 15 minutes prepping, so if a baked good is going to require me to mix all of the ingredients THEN refrigerate it for at least an hour, thanks, but count me out.
So, naturally, having a pre-made one, like Trader Joe’s frozen gluten-free crust, that I can rely on to just defrost, roll out and pour in my fillings makes me feel like I maybe, kind of, got the hang of this whole baking thingy. AND I still have an entire hour of my time, WHICH I will probably spend dancing around my kitchen with my daughter, cause we all do that while we bake, don’t we?
Of course, if you’re poo-pooing my pre-made technique by all means make yours from scratch. Just be warned, I may invite myself over for a slice.
In all seriousness though, this quiche is the perfect breakfast, brunch, lunch, dinner, whatever! It is also great for meal prep (note storage recommendations below). These slices are filled with so much deliciousness you’ll be making enough of this recipe to enjoy every single day of the week! I used lots of hearty kale and roasted honeynut squash to keep it seasonal but the filling options are truly endless.
- One gluten-free pie crust (store bought or homemade)
- Dairy-free milk (unflavored)
- Baby kale
- Honeynut or Butternut squash
- Ground sage
- Pink sea salt + pepper
Honeynut Squash + Kale Quiche
Author: The Hungry Happy Mama
Prep time: 10 minutes
Bake time: 30 minutes
- 1 honeynut squash (can sub small butternut as well)
- 1 tbsp olive or avocado oil
- 1/2 tsp dried sage
- 1 Trader Joe’s pre-made gluten-free pie crust (this one is not dairy-free so can sub any or homemade if necessary)
- 6 large eggs
- 1/4 cup dairy-free unsweetened cashew milk (I prefer this kind)
- 3 handfuls of baby kale
- pink sea salt + pepper to taste
- Take your pie crust out of the freezer to thaw at room temperature (about 15 minutes+).
- Preheat your oven to 375F and line a baking sheet with a liner or parchment.
- Wash and slice you squash lengthwise, scoop out the seeds and discard.
- Lay the squash halves cut side up onto the pan and drizzle with the oil, sage, sea salt and pepper.
- Roast for 20 minutes until squash is just fork tender (it will continue to cook once in the quiche so be careful not to overcook it in this step).
- In the meantime, in a large bowl whisk the eggs, milk, additional sea salt and pepper until combined.
- Once the squash is ready, remove the oven and lower the oven temperature to 350F.
- Spread out the squash into the defrosted crust then layer the kale on top.
- Finally, carefully pour the egg mixture over the veggies.
- Bake the quiche for 30 minutes until eggs are set in the middle and edges of crust are golden.
- Allow the quiche to cool before slicing.
Storing: This quiche is great for meal prep! It can be stored in the fridge for up to 3 days or frozen for a longer shelf life. To freeze, let cool completely, slice, wrap tightly in plastic wrap then place in a sealed container before sticking in the freezer. Take out slices and let thaw in the fridge before warming/enjoying cold.