1-Pre-heat & blind-bake crust Set oven to 350°F (177°C). Line the crust with parchment paper and fill with pie weights (or dried beans). Bake 20 minutes, remove weights and parchment, then bake an additional 5-10 minutes until lightly golden.

2-Sauté aromatics Melt butter in a skillet over medium-high heat. Add the sliced onions, ¼ tsp salt, and ¼ tsp pepper. Cover and cook approximately 10 minutes, stirring occasionally.

3-Add squash Uncover, add the cubed butternut squash, and continue cooking until onions turn golden and the squash is tender, about 8-10 minutes. Add a splash of water if the pan begins to stick.

4-Finish vegetables Stir in the sliced kale and thyme; cook 1 minute until the kale softens slightly. Remove from heat.

5-Prepare custard In a bowl, whisk together the eggs, milk, the remaining ½ tsp salt, and the remaining ¼ tsp pepper.

6-Assemble & bake Evenly layer the vegetable mixture in the partially baked crust, sprinkle the shredded cheese over it, and pour the egg-milk custard on top. Bake 30-40 minutes, or until the center is set but still has a slight jiggle. Let the quiche cool modestly before slicing.