Butternut Squash and Kale Quiche with Crème Fraîche

Directions

1. 1
   Preheat oven to 400F degrees. Toss diced butternut squash onto a large baking sheet with a drizzle of olive oil and pinch of salt and pepper. Roast 30-35 minutes until tender.
2. 2
   Remove from oven to let cool. Reduce oven heat to 375F degrees. Line a 9" pie plate with your preferred pie dough. Prick the base and sides of the dough with a fork and bake in preheated oven for 8-10 minutes just until the crust is starting to brown.
3. 3
   Remove from oven and let cool completely. Meanwhile, heat a a large saut pan over medium heat.
4. 4
   Add olive oil, butter and sliced onion. Cook, stirring often, until onions caramelize and turn a light golden color about 15 minutes.
5. 5
   Add balsamic vinegar and cook 2-3 minutes more.
6. 6
   Add chopped kale and cook 3-4 minutes just until kale starts to soften. Season with a pinch of salt and pepper and remove from heat. In a large bowl, add eggs, cream or half and half, crme frache, dried mustard, nutmeg, and a pinch of salt and pepper. Whip with a fork or whisk until light and fluffy.
7. 7
   Add the caramelized onion and kale mixture to the base of the quiche. Then top with the roast butternut squash and half the cheese.
8. 8
   Pour the egg mixture over and then sprinkle with remaining cheese.
9. 9
   Place quiche on a baking sheet lined with tin foil and bake in a 375F degree oven for 40-45 minutes until top of quiche is golden brown and the center of the quiche is set.
10. 10
    Remove from oven and let coo before slicing.
11. 11
    Serve warm or at room temperature.