Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: approx. 320 kcal per serving | Servings: 6

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1 9 in pie crust

1 tbsp olive oil

1 small onion, thinly sliced

2 garlic cloves, minced

1 cup chopped leeks (white + light green parts)

1 cup chopped kale or Swiss chard, stems removed

1 small carrot, grated

½ cup butternut squash cubes (small dice)

½ cup crumbled feta or goat cheese

½ cup shredded cheddar (or your choice)

4 large eggs

1 cup milk or half-and-half

2 tbsp heavy cream (optional for extra richness)

1 tsp dried thyme

½ tsp dried oregano

¼ tsp nutmeg (optional)

Salt and black pepper to taste

Fresh parsley or chives, chopped for garnish

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1. Preheat oven to 375 °F (190 °C). Place the pie crust in a tart/quiche pan. Prick the base with a fork.

2. In a skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened, about 3 minutes. Add leeks, kale (or chard), carrot, and butternut squash. Cook until vegetables begin to soften, about 5–6 minutes. Remove from heat and allow to cool slightly.

3. In a large bowl, whisk eggs, milk, heavy cream (if using), thyme, oregano, nutmeg, salt and pepper. Stir in sautéed vegetables and half of the cheeses.

4. Pour mixture into the crust. Sprinkle remaining cheeses on top.

5. Bake in preheated oven for 35–40 minutes, or until the filling is set and the top is golden-brown. Cover edges with foil or a crust shield if browning too quickly.

6. Remove from oven and let rest 10 minutes. Garnish with fresh parsley or chives before slicing.