Kale and Butternut Squash Crustless Quiche

21 Feb

Ok, let’s be honest.  Lately, I have been obsessed with kale. As in, I can’t get enough of it, eat it several times a week, and find ways to work it into almost everything I make.  Butternut squash hasn’t been a shy player in my wintertime recipes either. What can I say – the two flavors (and colors) complement each other wonderfully and they are both filled with beaucoup de vitamins.

This recipe was the brainchild of a dreary Monday evening, when I came home from work plum tired.  I hadn’t made it to the grocery store over the weekend since I had been in NYC with hubby, and only had kale and squash in my crisper. I threw this together – yum, delicious! It made an excellent dinner and, because I was all by my lonesome, a couple good lunches.  What more could you ask from a meal?

This frittata/crustless quiche/egg bake is a delicious and simple way to get a balanced vegetarian meal, with plenty of protein and veggies.  The veggies and cheeses can be swapped for whatever you have around.  It is a pretty forgiving dish.

However you make it, I hope you enjoy it as much as I did that night!

Ingredients:

butternut squash, peeled, seeded and cut into 1/4 inch dice

1 bunch kale, de-stemmed and cut into small ribbons

1 tsp thyme

1 tsp sage

1 small yellow onion, thinly sliced

3 cloves garlic, minced

10 eggs, slightly beaten

1/4 cup grated parmesan

3 oz neufchatel cheese

Salt and pepper

Directions:
Preheat oven to 400 degrees. Toss squash with olive oil, sage, thyme, and salt and pepper and roast until soft, about 20 mins. Meanwhile, sauté kale and garlic. Season with salt and pepper. Whisk eggs and cheeses until evenly combined. Combine all ingredients and bake in greased casserole at 375 degrees for 40 minutes or until fully set (the eggs don’t jiggle when you shake the pan).

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5 Responses to “Kale and Butternut Squash Crustless Quiche”

  1. Shira February 21, 2012 at 10:47 pm #

    This looks just amazing and of course using my very own veggie obsession (guess what, same as yours!!!!) and squash too…this is the 2nd delicious combo of kale and squash in recent days….time to get me a squash! I too usually have 2-3 bunches of kale in the fridge..smoothies, marinated, you name it! Thanks – this is perfect for the folks who aren’t heavy grain eaters. Thanks!

    • vegetarianepicurean February 22, 2012 at 8:57 pm #

      I’m glad you like it. I made another squash/kale dish last night, but it has pasta (rather brown rice noodles in it). Just as tasty though!

  2. When Harry Met Celery March 4, 2012 at 4:23 am #

    This has come out so pretty! We share so many tastes. I’m so glad.

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