A recent farmer's market trip resulted in two winter squash, a bunch of kale, 4 shallots, a tub of fresh ricotta, and 10 million ideas as to what I could do with them. I hadn't made a quiche in a while, and settled on a trying a fall version with fillo dough and almond milk to make it healthier. It's such a beautiful, rustic, and down-home dish that I thought a skillet would be the perfect touch.
4 Shallots (sliced)
1/2 Large Sweet Onion (sliced)
6 Stems of Kale (chopeed)
2 Winter Squash
1/2 Tsp Mustard Powder
2 Pinches of Dried Thyme
1 1/4 Cup Almond Milk - Unsweetened
1 1/2 Cup Fresh Ricotta
10 Fillo Dough Sheets
Salt & Pepper
Cast Iron Skillet
1. Preheat oven to 350 F and thaw fillo dough sheets.
2. Peel and cube winter squash. Spread out cubes on a cooking sheet. Season with minimal olive oil, salt, pepper, and thyme.
3. Saute onion and shallots until they being to appear see through. Add chopped kale with a dash of water to steam.
4. Line cast iron skillet with fillo dough sheets, basting with olive oil and alternating direction every two layers.
5. Beat together egg, almond milk, ricotta, mustard, salt, and pepper with a mixer.
6. First layer kale mixture into you pan, then squash, and then pour egg mixture over the top.
7. Stick you pan in the oven and bake for about an hour or until top turns crispy brown.