From the blog For Love of the Table
1 large bunch Tuscan Kale (about 1/2 lb.), thoroughly rinsed and ribs removed
14 to 16 oz. butternut squash, peeled, seeded, quartered length-wise and sliced cross-wise 1/4-inch thick
1 to 2 T. olive oil
1 small onion (about 6 oz.), cut in a 1/-4-inch dice
1 clove garlic, peeled and minced
pinch of red pepper flakes
3 large eggs
1 1/2 cup heavy cream
salt and pepper to taste
1 10- to 10 1/2-inch tart shell, blind baked (Pâte Brisée)
2 oz. coarsely grated Gruyère
2 to 2 1/2 oz. soft goat cheese
Bring a large pot of well-salted water to a boil. Add the kale and cook until tender—about 7 to 10 minutes. Drain and spread on a baking sheet to cool. When cool, squeeze out the excess water and chop coarsely. Set aside.
Meanwhile, place the squash slices in a bowl and toss with just enough olive oil to coat. Season with salt & pepper. Spread the slices on a baking sheet and roast in a 425° to 450° oven until tender and beginning to brown—about 20 to 25 minutes.
While the squash roasts, heat the oil in a sauté pan set over medium heat. Sweat the onion until it is very tender and beginning to caramelize—15 minutes or so—regulating the heat as necessary to keep the onion from burning and covering the pan and lowering the heat if the onion begins to caramelize before it is tender (remove the lid once the onion is tender and allow it to begin to caramelize). Add the garlic and pepper flakes and continue to cook until fragrant—a minute or two. Add the kale, toss with the onion-garlic mixture and cook until the kale has given up any remaining excess water and has begun to sizzle in the olive oil (add a bit more if the pan seems dry). Set aside to cool.
Place the eggs in a small bowl and whisk briefly to break up. Whisk in the cream until smooth. Season to taste with salt and pepper; set aside.
Build the quiche: Scatter the Gruyère over the bottom of the crust. Arrange half of the squash on top of the cheese. Scatter the kale-onion mixture evenly over the cheese and top with the remaining squash. Crumble the goat cheese over all. Place the tart shell on a cookie sheet and pour the custard over the filling—be careful, all of the custard may not be necessary. Scatter the cheese over the top and transfer the baking pan to a preheated 375° oven.
Bake the quiche until the filling is set and the surface is a light golden color—about 25 to 30 minutes. If, when the custard is set (the tip of a knife slipped into the center should come out clean), the surface is not as golden as you would like, briefly run the quiche under the broiler until the cheese is light golden brown. Serves 8 as a first course or 6 as a light entrée.
http://www.forloveofthetable.com/2012/10/butternut-squash-tuscan-kale-goat.html