Quiche Esther with butternut squash and kale | Taste of France®

Ingredients

• 1 disc classic pastry dough or store-bought pie dough
• 1 small butternut squash (about 1½ lbs / 675 g, peeled and cut into 1 in (2.5 cm) cubes)
• 3 tablespoons maple syrup
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon grated nutmeg
• 1 teaspoon fine sea salt
• 6 large eggs (beaten)
• 2 cups 480 ml half-and-half
• ½ teaspoon freshly ground black pepper
• 1½ cups 60 g packed baby kale