© 2016 Green Kitchen Stories gks_butternut_quiche_1

Butternut, Kale & Feta Quiche

Last weekend we went to a crayfish potluck party in a friend’s garden. Vegetarians at a crayfish party might sound awkward but the crayfish are actually just an excuse to spend an evening with your friends, sitting outside until dark, drinking, eating, singing songs and wearing silly hats. Life in its very essence.

Since we don’t eat crayfish, we made a couple of salads and baked a large, round version of this butternut quiche. We have been talking about making a butternut quiche ever since we first tried it, two years ago at a café in Bondi outside Sydney. Their version had large chunks of salty feta cheese and a slight tartness from vinegar that balanced the sweetness from the pumpkin perfectly, so we made ours the same way. We also used our favourite oat & almond pastry which added a nice nuttiness to the quiche. The addition of kale to the filling makes it a little greener and more substantial and the pieces on top crisps up into chips. I guess it’s not our most unique recipe but a really good one to keep up your sleeve for picnics and late-summer parties.

When we recreated the quiche the other day, we also shot this video below. It all came together in a rather stressful hour between soccer practice and dinner time and we didn’t have much light to work with either, so please excuse the blurry quality here and there.




You can probably veganize this by leaving out the eggs and replacing the feta cheese with tofu, a squeeze of lime and nutritional yeast. The pumpkin makes it very rich and creamy on its own, but since we wanted to recreate the butternut and feta quiche from our travels, we didn’t try a vegan version ourselves this time. Do let us know if you succeed with it!


Butternut, Kale & Feta Quiche

3/4 cup / 100 g oat flour (or 1 cup / 100 g rolled oats mixed into flour in a food processor)
1/3 cup / 50 g rice flour

1/2 cup/ 50 g almond flour
2 tbsp potato starch or arrowroot
1/2 tsp sea salt
90 g / 3 oz chilled butter or solid coconut oil, cut into dices

3-4 tbsp ice-cold water

Butternut & Kale Filling
1 small butternut squash/pumpkin
a drizzle of olive oil or coconut oil
2 sprigs fresh rosemary or 1/2 tsp dried rosemary
sea salt & black pepper
1 onion
2 cloves garlic
2 large handfuls (100 g / 3 1/2 oz) tuscan kale / black kale or regular kale, remove stems and chopped (if you can’t get kale use spinach instead)
2 tbsp unfiltered apple cider vinegar (or balsamico)
sea salt & black pepper
1 cup milk of choice (we use oat milk or almond milk)
2 eggs
150 g / 1 block feta cheese, crumbled

Preheat the oven to 350°F / 180°C.
Prepare the pastry: Add oat flour, almond flour, rice flour, potato starch and sea salt to a bowl and toss until combined. Add the diced butter to the flour and use your fingers to mix the dough into a rough breadcrumb consistency. (These steps can also be made by pulsing the butter with the flour in a food processor.) Add the water, little by little, and work it together into a dough. Flip it out on a floured workspace and shape it into a thick disk. If it feels crumbly, add 1-2 tbsp extra water. Gather the dough into a disk, wrap in clingfilm and chill for about 30 minutes. Meanwhile prepare the filling.

Prepare the filling: Line a baking tray with baking paper. Peel the butternut, discard the seeds and cut into 1 inch / 2,5 cm dices and place on the tray. Drizzle with oil, add the spices and toss to combine. Roast in the oven for approx. 20 minutes or until it starts to brown and soften. Set aside. This step can easily be prepared ahead and stored in the fridge for up to a couple of days before baking the quiche. While the pumpkin is in the oven, heat oil in a skillet on medium heat and stir-fry the onion and garlic for 10 minutes until transparent and soft. Add the chopped kale, stir around and stir-fry for a few more minutes, add the apple cider vinegar and season with salt and pepper and leave for two more minutes. Set aside.

Assembling the quiche: Place the chilled dough between two baking papers and use a rolling pin to roll out the dough until you got a rough circle, about 1/8 inch / 5 mm thick. Carefully transfer it to a 10 inch / 27 cm tart pan (or rectangular as in the video). You can also press out the pastry dough directly into the pan. Trim off any excess dough then use a fork to prick it a few times. Blind-bake for 10 minutes to prevent the crust from getting soggy.
In a large bowl, whisk together milk and eggs. Add onion and kale, crumbled feta cheese and half of the baked butternut to the egg mixture and gently combine. Pour into the blind-baked quiche crust. Press extra roasted butternut into the quiche if there is still space (any leftovers can easily be used in a delicious salad or inside a sandwich). Place in the oven and bake for 35-40 minutes until golden. Serve the quiche warm with a light salad on the side.


PS. We have also been celebrating this little 2-year old smoothie maniac and kitchen helper throughout the week. Happy birthday Isac!


  1. Karine
    Posted 20 Aug ’16 at 14:02 | #

    Love your choice of music for the video ! It’s a nice change from the usual “light, sweet and poppy” musics that are often used on youtube-videos, it makes yours more personal I think…

  2. Posted 20 Aug ’16 at 14:18 | #

    Always looking for new ways to use up butternut squash! Also frittatas and quiche are my favorite grab-go breakfast—thanks for the new recipe to try!

  3. Emily Loulia
    Posted 20 Aug ’16 at 15:32 | #

    I loved your recipe’s. You also must try these kind of recipes too

    Chicken In Tomato Sauce Recipe


    I adapted this from my friend with some changes. I reduced the oil, added chili flakes and fenugreek leaves for spicy, flavorful combination.

  4. Posted 20 Aug ’16 at 16:33 | #

    Wow this looks gorgeous!

  5. Mindy
    Posted 20 Aug ’16 at 18:02 | #

    First, I love your website, photos, videos, recipes. Thank you so much!
    Second, a request to add a “print recipe” function, for ease of saving/printing recipes. This quiche looks wonderful.
    Best to your family and good vibes for the new one little one soon to be!

  6. Posted 20 Aug ’16 at 18:41 | #

    The video is awesome anyway. But I’ll be honest, I’ve been distracted but that wonderful huge belly and from Isac eating that kale leaf 😍
    You’re awesome guys 💗

  7. Catherine
    Posted 20 Aug ’16 at 19:38 | #

    This recipe looks amazing. I have never made pastry like this but will try it next time I make pastry. I have made loads of vegetarian quiches over time, we have an allotment and I roast a lot of our veggies to loose freeze on a tray, then bag and am able to use them in lots of different things. I love your tray I have been looking for this for some time. Never seen it anywhere in our shops. I will probably to look on line I think.

  8. Posted 20 Aug ’16 at 19:40 | #

    What a gorgeous recipe I just love it! I’m definitely going to be inspired to try out a vegan soy-free version… hmmmm… if it looks nearly as lush as yours I’ll be over the moon! p.s. goodness Isac is just so cute, happy 2nd birthday to him!!

  9. Posted 20 Aug ’16 at 20:49 | #

    This looks soooo tasty!! I love, love, love the colour of this tart.

  10. Shirley
    Posted 21 Aug ’16 at 00:33 | #

    Isac just looks sooooo cute. those eyes!

  11. Posted 21 Aug ’16 at 00:36 | #

    Love the recipe, but even more the video about it! All this little details of love… You can tell that this video is taken with loving eyes… Who cares about technical perfection – ? This video touched me, thanks!

  12. Posted 21 Aug ’16 at 01:55 | #

    Yum, Isac is such a cutie and recipe looks delicious too! 😀

  13. Eva
    Posted 21 Aug ’16 at 08:00 | #

    Happy Birthday Isac! What a beautiful boy. Lots of hugs from Sydney. Thought of you Louise today as Annalisa burnt her fingers with hot water. Tried to remember what advice you got. Excited about your new addition . Lots of love eva

  14. Eunice
    Posted 21 Aug ’16 at 09:02 | #

    What a delish recipe!! I made it this evening and our friends loved it. Thank you!!

  15. Posted 21 Aug ’16 at 11:11 | #

    Ive made your beets and greens tart quite a few times now, using a mixture of roast squash and roast beetroot, such a winning combination. Also in love with this pastry of yours, it’s beautifully crumbly but seriously tasty too and so versatile. I’m thinking of a fruit pie to use up gluts of foraged fruit. Thank you for the endless inspiration! X

  16. Posted 21 Aug ’16 at 19:08 | #

    Yum, this looks like exactly what I want to eat as this summer turns to fall. Sometimes you just really need something good and simple and wholesome, you know? I loved the video- especially the instructions to make the tart pretty.

  17. Elisa
    Posted 21 Aug ’16 at 23:27 | #

    I want to make this gluten free, what can I substitute the oat flour with? Thanks!

  18. Leslee
    Posted 22 Aug ’16 at 02:58 | #

    Just made this using beetroot!!

  19. Posted 22 Aug ’16 at 10:55 | #

    Just loving you and your wonderful approach to Veggie life, healthy food with love and spirit. Thank you for this nice, poetic video, I think I have to go to the kitchen for baking, too.

  20. Posted 22 Aug ’16 at 15:52 | #

    Your videos are my absolute favorites! Thanks for capturing this “in between” hour to share with us, my goodness does this quiche look tasty.

  21. berrith
    Posted 23 Aug ’16 at 14:50 | #

    Wow, dough is pretty greasy. Haven’t even added water yet, it’s that soft. Butter like consistency. Are you sure about the amounts mentioned for the dough? Seeing you were in a hurry 😉. Have used cold butter too, so that cannot be the problem. Just wondering. Cheers!

    • Anse
      Posted 16 Sep ’16 at 08:50 | #

      I had the same problem: I used coconut oil and the grams/ml. The filling was delicous though

  22. Posted 23 Aug ’16 at 18:49 | #

    Happy Birthday to your gorgeous Isac! He looks so beautiful and adorable in the photo! :) Sending your family lots of positive vibes!!

  23. Posted 24 Aug ’16 at 00:31 | #

    This is beautiful! Sounds like it was a great time!

  24. Keanna
    Posted 24 Aug ’16 at 05:20 | #

    Just made this and it was absolutely delicious! The crust was excellent and the filling was the perfect balance of flavors. Thank you so much for the recipe!

  25. Peilin Chiu
    Posted 24 Aug ’16 at 17:46 | #

    Every thing is perfect here. The food, the image, the video, the music, Louise’ big belly, and Isac’s chewing on kale…
    Thanks for another beautiful post! Will want to try this recipe soon!!

  26. Isadora
    Posted 26 Aug ’16 at 00:08 | #

    You guys should give a crash course on how to make the most beautiful kids in the world because OMFG hahahaha

  27. chickie brewer
    Posted 26 Aug ’16 at 20:27 | #

    That looks so delicious and would like to try it!

  28. Posted 29 Aug ’16 at 18:14 | #

    Appétissant! Beautiful cooking!

  29. Vera
    Posted 30 Aug ’16 at 09:44 | #

    Read and done it!:) With a ‘small’ shortcut, though, since I’ve used store-bought pastry instead.;-) Next time, I’ll give it a try with the dough too and a add 1/3 more of feta, just because I’m a fan. :) Thank you for all the good ideas and, by the way, Isac definitely looks adorable. Congratulations for such a beautiful family! :)

  30. Maria
    Posted 3 Sep ’16 at 17:04 | #

    Jeg er vilde med jeres opskrifter, jeres historier om livet og billederne! Keep up the good work.

    Jeg tænkte på om Luise har lyst til at dele, hvordan hun er kommet igennem hendes graviditeter med fokus på hvad hun har kunnet spise. Jeg står nemlig selv i den situation for første gang og lider lidt af madlede, hvorfor jeg godt kunne bruge inspiration, særligt til morgenmaden hvor kvalmen er værst.



  31. Claudia
    Posted 5 Sep ’16 at 12:21 | #

    Just baked this wonderful, very tasty quiche last night for dinner. I changed the kale into chard, cause there´s no time for kale now. The Video is perfect and little Isac so cute eating the leaf. On friday I received your cookbook and I´ve already cooked a recipe the same night. You´re so inspiring, guys! Thanks for sharing all this with us :-)

  32. Posted 5 Sep ’16 at 16:00 | #

    Look so nice. I will try to cook it.

  33. Posted 5 Sep ’16 at 17:29 | #

    This looks delicious! I love butternut squash and the addition of feta and kale sounds amazing!!! Hope you enjoyed your crayfish potluck…sounds like fun :)

  34. Posted 5 Sep ’16 at 21:15 | #

    I enjoy following you three so much. Your attention to detail is impeccable and your recipes always inspire me to cook with more intention of eating seasonally. This recipe is a combination of some of my favorite vegetables to put in quiche. Looks wonderful.

  35. Posted 6 Sep ’16 at 14:04 | #

    Thanks for sharing this remarkable recipe with us. It looks yummy and amazing. Now i have somthing special to prepare for my kids on our next picnic. Awesome recipe, i can’t wait to try it out and share the experiences.

  36. Katalin
    Posted 7 Sep ’16 at 09:22 | #

    delicious!! I used Spinach and Hokkaido and added some halfs of Cherry Tomatoes. I can definitely recommend to add the tomatoes!! The fresh, fruity taste adds wonderfully to the mushy pumpkin.

  37. Posted 15 Sep ’16 at 10:09 | #

    This looks amazing! I will definately give it a try!
    I hope I will manage as I am not a great cook!

  38. Janna
    Posted 15 Sep ’16 at 15:21 | #

    Thank you for the recipe!! Looks delish. How many ppl does it serve aprox?

  39. Dahlia
    Posted 16 Sep ’16 at 02:29 | #

    Great recipe! Love the videos, I always secretly hope that every single new recipe will have a video to go along with it :) I wonder though, why did you use so many different flour types? Makes it very difficult and rather expensive to shop around to buy all the ingredients…. I used Emeril Lagasse’s quiche crust with your filling and it was very yummy indeed!

  40. Posted 30 Sep ’16 at 06:49 | #

    I love pretty food that is healthy and tastes so good. I am putting this on my future meal list. Thank you!

  41. Posted 9 Oct ’16 at 11:40 | #

    This looks great! I can’t wait to give it a try! I absolutely love feta! Thanks! 💛💛💛

  42. Posted 14 Oct ’16 at 23:08 | #

    Wow this looks gorgeous!
    Ellerinize sağlık ; http://yesilmutfak.org

  43. Anne Thysell
    Posted 17 Oct ’16 at 18:54 | #

    I just love your kale chips!
    Now its season again, but I cannot find your recipe, just a video.
    I have forgotten the temperature and time since last autumn.

  44. Posted 26 Oct ’16 at 17:15 | #

    I made this tonight for tea and it was a great hit. Very simple to make and wasn’t time consuming :) I added a little more feta as you can never get enough :)

  45. Elisabeth Habersatte
    Posted 23 Nov ’16 at 20:32 | #

    Hi! Could I use chickpea flour instead of rice flour?

  46. Francoise
    Posted 19 Dec ’16 at 16:00 | #

    I was surprised by the way this eggless pastry turned out : it tastes good, with a great texture to it, doesn’t even stick to the dish. The whole thing looks as good as it is delicious! I will definitely make this again along with a bunch of other recipes I have tested on this blog. So thank you for sharing:)

  47. Gustavo Woltmann
    Posted 1 Jan ’17 at 19:38 | #

    Thank you for sharing this special recipe. I just love your recipe they are wonderful.

    – gustavo woltmann

  48. Posted 23 Jan ’17 at 23:04 | #

    love this recipe and your video!

  49. Martha
    Posted 24 Apr ’17 at 04:02 | #

    My family declared this crust a winner. So, I’ve used it for other recipes as well. I have subbed out the butternut with kabocha squash with success (*love* kabocha!). With the spring nettles currently looking lovely out in my garden, tomorrow’s dinner quiche will sub nettles for kale.

  50. Fiz
    Posted 10 Dec ’17 at 19:45 | #

    Done today, thank you it was extremely delicious, please continues !

  51. Tatiana
    Posted 24 Feb ’18 at 18:27 | #

    So delicious! Done it today and just loved it! And it’s even better when cold. Thanks!

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