I love this recipe because it’s cozy without being heavy and flexible enough to fit whatever vegetables I have on hand. The combination of kale, mushrooms, and butternut squash creates deep, earthy flavor, while the eggs and cheese tie everything together into a creamy, sliceable quiche. I also appreciate that it’s simple to prepare and feeds a crowd without much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pre-made pie crust 1 cup chopped kale 1 cup diced butternut squash 1 cup sliced mushrooms 1/2 cup diced onion 4 large eggs 1 cup milk 1 cup shredded cheese, such as cheddar salt pepper
Directions
I start by preheating the oven to 375°F (190°C) so it’s ready once the quiche is assembled.
In a skillet over medium heat, I sauté the diced onion, mushrooms, and butternut squash until everything is tender and lightly browned. This usually takes several minutes, and I like letting the vegetables develop a bit of color for extra flavor.
Next, I add the chopped kale to the skillet and cook just until it wilts down. I then remove the vegetables from the heat.
In a mixing bowl, I whisk together the eggs, milk, salt, and pepper until smooth and well combined.
I spread the sautéed vegetables evenly inside the pie crust, then pour the egg mixture over the top. I finish by sprinkling the shredded cheese evenly across the surface.
I bake the quiche for 35 to 40 minutes, until the center is set and the top is lightly golden. Once it’s done, I let it cool for a few minutes before slicing and serving.
Servings and Timing
This quiche makes 8 servings. Total time is about 55 minutes. Prep time is approximately 15 minutes. Bake time is 35 to 40 minutes.
Variations
I like switching things up depending on the season or what’s in my fridge. Sometimes I swap the kale for spinach or Swiss chard. Other times, I use goat cheese or Gruyère instead of cheddar. Adding herbs like thyme or rosemary gives the quiche an extra layer of wintery flavor, and a pinch of nutmeg in the egg mixture is another favorite twist.
Storage/Reheating
I store leftover quiche in an airtight container in the refrigerator for up to four days. When I want to reheat it, I warm slices in the oven at a low temperature to keep the crust crisp. The microwave works too, especially for a quick breakfast or lunch, though the crust will be softer.
FAQs
Can I make this quiche ahead of time?
I often bake this quiche in advance and store it in the refrigerator. It reheats very well and actually tastes great the next day.
Can I use fresh squash instead of pre-diced?
I usually dice fresh butternut squash myself. I just make sure the pieces are small so they cook evenly in the skillet.
Is this quiche good for breakfast?
I love it for breakfast because it’s filling and easy to reheat. A slice pairs perfectly with fruit or a simple salad.
Can I make this quiche crustless?
I sometimes skip the crust and bake everything in a greased pie dish. It works well and makes the quiche a bit lighter.
What type of milk works best?
I usually use whole milk, but I’ve made this with lower-fat milk as well, and it still turns out creamy and delicious.
Conclusion
This Winter Vegetable Quiche is one of those recipes I rely on when I want warmth, flavor, and simplicity all in one dish. I love how versatile it is and how easily it fits into busy weeks or relaxed weekends. Every slice feels comforting, nourishing, and perfect for the colder months.
