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!


  • Erica
    This was DELICIOUS!! I used Leek instead of onion, spinach instead of Kale and used Balsamic vinegar instead of apple cider vinegar. My kids and husband devoured it! Best gluten free pastry I’ve ever tried. THANK YOU!!
  • Tatiana
    So delicious! Done it today and just loved it! And it's even better when cold. Thanks!
  • Fiz
    Done today, thank you it was extremely delicious, please continues !
  • Martha
    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.
  • Gustavo Woltmann
    Thank you for sharing this special recipe. I just love your recipe they are wonderful. - gustavo woltmann
  • Francoise
    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:)
  • Elisabeth Habersatte
    Hi! Could I use chickpea flour instead of rice flour?
  • 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 :)
  • Anne Thysell
    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.
  • Wow this looks gorgeous! Ellerinize sağlık ; http://yesilmutfak.org
  • This looks great! I can't wait to give it a try! I absolutely love feta! Thanks! 💛💛💛
  • I love pretty food that is healthy and tastes so good. I am putting this on my future meal list. Thank you!
  • Dahlia
    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!
  • Janna
    Thank you for the recipe!! Looks delish. How many ppl does it serve aprox?
  • This looks amazing! I will definately give it a try! I hope I will manage as I am not a great cook! x www.puregreenremedies.nl/en
  • Katalin
    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.
  • 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.
  • 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.
  • 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 :)
  • Look so nice. I will try to cook it.
  • Claudia
    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 :-)

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