My husband said this was the best quiche he ever ate. I must agree, although I have to admit that I’ve rarely met a quiche I didn’t like. I do have a favorite nondairy pie crust, but this time I tried a lower fat version from Norene Gilletz.
Butternut quiche with kale and sausage (adapted from My Kitchen Addiction)
dough for single pie crust
1/2 pound chicken sausage (I used sweet apple, from Trader Joe’s)
1 small onion, diced
6 ounces kale, thick stems removed and chopped
1 cup butternut squash puree
2 eggs + 2 egg whites
1/2 cup nondairy creamer
3/4 ounce soy parmesan, divided
freshly ground black pepper
Preheat oven to 325 degrees F. Roll out pie dough to 1/4″ thickness and transfer to a 9″ pie plate. Trim excess and crimp the sides. Prick bottom of pie all over with a fork. Refrigerate for 20 minutes, then bake for 10 minutes til golden. Remove from oven.
Meanwhile, brown the sausage in a skillet over medium heat, breaking up the sausage into small pieces. Once the sausage has browned, add the onion and cook til softened. Gradually add the kale to the skillet and wilt into the sausage and onion mixture. Transfer the mixture to the baked pie shell.
In a mixing bowl, whisk together the butternut squash puree, eggs, egg whites, creamer, and 1/2 ounce soy parmesan. Season with salt and pepper. Pour the mixture over the sausage and kale mixture in the pie shell. Top with the remaining soy parmesan.
Bake at 350 degrees F for 30 – 35 minutes until the eggs are set. Broil for an additional minute or two until the top is golden and bubbly. Cool for a few minutes before serving. Makes 6 servings.