One of my favorite things in life is lovely savory quiche, of all kinds, tastes, shapes and sizes. Quiches are definitely the one thing above all I miss since going egg free. And Histamine Intolerance or not, I have never been a big fan of tofu based egg free quiches. So when I came across this recipe for “Butternut squash, spinach and goat’s cheese pie” on pinterest, it was like christmas light coming on in my brain. And I was like “Yes!!! I can totally do something with that”. So I did! I tweaked the recipe somewhat to make it more histamine friendly, and have tested out a bunch of different versions and here is the version I liked best. And on funnily also the most simple version of them all.

You start by making the crust. I used wholegrain spelt flour for this crust. Spelt (also known as dinkel wheat or hulled wheat) isn’t gluten free, but does have a lower amount of gluten than regular wheat. But if you are gluten free, just make a gluten free pie crust, using a gluten free flour mix, with tolerated ingredients. I mix my crust in a food processor, simply because it is super easy and fast. but if you don’t have a food processor, just mix it with your hands. Add the flour, butter, salt and some thyme to the food processor, and mix till it looks like bread crumbs. Add a tbsp of goat cream cheese, and mix again (I used the cream cheese instead of an egg to make the crust, and it worked out really well). Then slowly add water to the mix, while the food processor is still running, till the dough just comes together and forms a clump. Form the dough to a ball, flatten it a bit and wrap it in plastic foil, and let it rest in the refrigerator for about 30 minutes.

While the dough rests, start preparing the filling. Start with the onions, peel them and cut them in half, then slice them length wise in slices of about 3-5 mm wide. Toss with a bit of oil and bake them in the oven at 200 °C (390 °F) for 15 minutes. Make sure they don’t get too much.

I have made versions of this pie with different kinds of pumpkins, slices of pumpkin and pumpkin puree. And I found I like it best using butternut squash puree. I think it is because the butternut squash is a fairly moist kind of pumpkin, and therefor making the lack of eggs less prominent. And I found that the spices came out better when mixed with the puree, opposed to being sprinkled over the pumpkin slices when baking these. So for this recipe butternut squash puree (or pumpkin puree of choice) is the way to go. If you like me don’t live a place where stuff like pumpkin puree is sold in cans….. you have to make it yourself. I buy a big bunch of pumpkins when they are cheap (or grow them myself) and in season. And then make a big amount of pumpkin puree, which I then freeze down. That way I have pumpkin puree in the freezer to last me all winter for all kinds of recipes (and baby foods ;)).

Regardless where you get your butternut squash puree from, heat it up with the spices and a bit of salt, to really incorporate the spices in the puree and get the aromas going. I defrosted my puree in the pan, and added the spices once the puree was defrosted. And then left the mix on low heat till I was ready to use it. If you don’t tolerate all of the spices used in this recipe, simply omit them, or replace by one you do tolerate.

Then it is time for the kale, remove the stem from the kale leafs and chop them up as fine as you like. Place the chopped up kale in a colander and pour over some boiling water. This is enough to cook the kale slightly and it makes it turn bright green. Rinse with a bit of cold water, and let it drain and cool for a bit. Then squeeze out as much water as possible. Then mix the kale with the goat cream cheese and some goats milk quark.

By all means if you prefer to use dairy product made from cows milk instead of goats milk, please do. I like the taste of the goat milk products, and I don’t tolerate cows milk very well (one of my food sensitivities like eggs). So choice that fits you and your body. If you don’t tolerate any kind of dairy, or for other reasons are dairy free. you can probably sub the cream cheese and quark for a smaller amount of coconut milk (or other tolerated plant based milk/cream), (coconut) oil and some salt. I haven’t tested this, so I can’t say anything about the amounts needed, but it should be spreadable, and not too thin.

Take out the dough for the crust, and roll it out to fit you pie baking pan. Mine is quite big (?? cm – FIX ME), so I actually had to roll the dough out a little to thin to my taste. For a standard pie pan (??? hvor store er de 23 cm?? – FIX ME), this portion of dough would probably be a bit too much (better a bit too much than too little). Depending on how much you have left, you can use it to make a decorative border, freeze it down for a future mini quiche, or simply discard it, your choice. Slightly grease your baking pan, and place the dough in the pan, pad out any cracks or holes. Prick it all over with a fork and bake for about 12 minutes at 200 °C (390 °F). Let it cool down before adding the filling, if you rush you risk the crust breaking when you spread out the kale/cream cheese mix.

And now for the filling. Spread out the kale/cream cheese mix, and spread out the butternut squash puree on top of the layer of kale. Spread out the baked onions and sprinkle with pine nuts. You can add a bit of extra cream cheese to the top of the pie as well if you like.

Bake the pie for 25-30 minutes at 200 °C (390 °F). Make sure the onions don’t get too burned. Mine got a bit too long in the oven because I forgot about time when playing with my youngest son. But still with extra crispy onions, it was great. This recipe feeds 4-6 people, you can freeze the leftovers if there is anything left. Enjoy.

Butternut Squash Pie with Kale and Goat Cream Cheese

Author: Tania Surrow Larsen, The Histamine Friendly Kitchen
Prep Time: 1 hour
Cook Time: 25 mins
Total Time: 1 hour 25 mins
Yield: 4-6

Description

Savory egg free butternut squash pie with Kale and Goat Cream Cheese

Ingredients

Crust:

200 g wholegrain spelt flour
100 g butter
1 tbsp goat cream cheese
2 twigs of thyme
½ tsp (sea) salt
1 tbsp cold water

Filling:

3-4 red onions
½ tsp olive oil
700 g butternut squash puree
1/4 tsp coriander
1/8 tsp cardamom
1/8 tsp allspice
1/4 tsp ginger
1/2 tsp turmeric
1 tsp paprika
½ tsp (sea) salt
110 g kale (stem removed)
130 g goat cream cheese
1 tbsp goats milk quark
50 g pine nuts

Instructions

Add the flour, butter, salt and some thyme to a food processor, and mix till it looks like bread crumbs. Add the cream cheese (can be substituted by an egg) and mix again. Then slowly add water to the mix, while the food processor is still running, till the dough just comes together and forms a clump. Form the dough to a ball, flatten it a bit and wrap it in plastic foil, and let it rest in the refrigerator for about 30 minutes.
Peel the onions and cut them in half, then slice them length wise in slices of about 3-5 mm wide. Toss with a bit of oil and bake them in the oven at 200 °C (390 °F) for 15 minutes. Make sure they don’t get too much.
Heat up the butternut squash puree with the spices and a bit of salt, to really incorporate the spices in the puree and get the aromas going. I usually defrost my puree in the pan, and add the spices once the puree is defrosted. Leave the mix on low heat till you are ready to use it. (If you don’t tolerate all of the spices used in this recipe, simply omit them, or replace by spices you do tolerate.)
Remove the stem from the kale leafs and chop them up as fine as you like. Place the chopped up kale in a colander and pour over some boiling water. This is enough to cook the kale slightly and makes it turn bright green. Rinse with a bit of cold water, and let it drain and cool for a bit. Then squeeze out as much water as possible. Mix the ‘dry’ kale with the goat cream cheese and goats milk quark.
Take the dough for the crust out of the refrigerator, and roll it out to fit you pie baking pan. Slightly grease your baking pan, and place the dough in the pan, pad out any cracks or holes. Prick it all over with a fork and bake for about 12 minutes at 200 °C (390 °F). Use any left over dough to make decorative border, or freeze it down for a future mini quiche, or simply discard it, your choice.
Let the pie crust cool down before adding the filling, if you rush you risk the crust breaking when you spread out the kale/cream cheese mix.
Add the filling. Spread out the kale/cream cheese mix, and spread out the butternut squash puree on top of the layer of kale. Spread out the baked onions and sprinkle with pine nuts. You can add a bit of extra cream cheese to the top of the pie as well if you like.
Bake the pie for 25-30 minutes at 200 °C (390 °F). This recipe feeds 4-6 people, and you can freeze the leftovers if there is anything left. Enjoy.