The recipe came from The Sprouted Kitchen: A Tastier Take on Whole Foods by Sara Forte, and it is absolutely delicious.
It’s essentially a vegetable quiche pumped full of butternut squash, greens, and cheese. It took my friend and I around two hours to make the recipe from start to finish, so be prepared for the amount of labour and time required. In the end, both of us agreed that the work was well worth it. The sweet squash, savory cheese, and tangy onion (flavoured with vinegar) is a winning combination. The tart looks impressive, tastes delightful, and can be made using readily available local BC ingredients (squash, kale, onion, eggs,…).
Here’s the original recipe. I made a few minor adjustments with the ingredients I had on hand, but I would suggest sticking with the original. The changes I made were:
- 4 medium eggs instead of 3 large ones
- ~4 cups chopped kale instead of Swiss chard
- cayenne pepper instead of red pepper flakes (I think I used less too)
- red onion instead of yellow
- apple cider instead of balsamic vinegar (I used less than 2 tbsp, but would use the full amount in the future)
- Havarti cheese instead of Gruyere
- ~ 1 tsp dried thyme in the crust instead of fresh
- used salted butter and omitted the salt in the crust (bad baking technique, I know, but salted butter is so much cheaper!)
- pressed the dough into the pan instead of rolling it out (looks messier, but easier)
- whole wheat flour instead of white flour