Delicata Squash and Kale Sprout Quiche
Thanks again to Boston Organics for providing the unique produce for this evening's quiche. I believe this recipe would have worked well with regular old kale and many other kinds of squash, probably. But this was the week's squash, and these were the sprouts. What a delight, being surprised by your groceries!
1 1/4 cups milk
2 small delicata squash
3 cups kale sprouts (I had a little bunch...looked like 3 cups to me)
Salt & Pepper
And of course...
Preheat the oven to 425 degrees.
Halve the squashes and remove the seeds with a fork. Slice them into 1/2 slices, and toss with salt, pepper, and a couple tablespoons olive oil.
Bake the squash for about 30 minutes, flipping the pieces every 8-10 minutes so that they brown a little on each side.
When the squash is done, reduce the oven temperature to 375 degrees.
While the squash is in the oven, quickly sauté the kale in a pan with salt, pepper, and olive oil. Let it wilt and brown slightly.
Place the cooked squash and kale sprouts in the pie pan, and top with dollops of goat cheese.
Whisk the eggs and milk together. Add the fresh thyme and oregano (honestly, I just kept adding the herbs until I got sick of picking the leaves off the stems.)
Egg in the pan, pan in the oven.
40 minutes later, it's a quiche!