Pour the flour, almond flour, and baking soda into a large bowl. Cut the butter into small pieces and use a pastry cutter or the back of a fork to break up the butter into tiny pieces and distribute it throughout the flour. Add the ice water 1 tablespoon at a time and continue working the dough with the cutter, a fork or your hands so a crumbly mixture forms. You want the water and butter to be evenly distributed throughout the dough. Mix the egg into the dough and work it just until a ball of dough forms.

Roll the dough out between two pieces of parchment paper and gently transfer the flattened dough to a greased glass pie dish. Press the dough into the pie dish and shape the edges of the crust however you like. Use the fork to prick a few sets of holes into the bottom of the crust. Place the pie crust in the fridge for an hour to chill.

Preheat your oven to 350 degrees Fahrenheit. Take the pie crust out of the fridge and place a large piece of aluminum foil on top. Press the foil so it sits on top of the crust and covers the edges of the crust. I used sugar to help weigh the crust down, but you can also use pie weights. Fill the aluminum lined pie crust with about an inch of sugar, making sure that it weighs down every portion of the bottom of the crust.

Place the crust in the oven for about 30 minutes to bake, then remove it and allow it to sit for 5 minutes or so before carefully removing the foil from it.

While the crust is baking, toss the diced butternut squash with a little oil and place on a baking sheet. Roast for 30 minutes or so, or until the squash is soft.

Heat the butter in a skillet over medium heat. Once the butter is melted and bubbly, add the sliced onion. Caramelize the onion by letting it brown and occasionally giving it a stir with a spoon or spatula. Add a small pinch of salt while they’re cooking. Allow it to cook for about 10 minutes or until they are browned to your liking, soft and sweet. Add the kale and a pinch of salt, pepper and thyme. Saute until the kale is wilted, then add in the butternut squash. Remove the veggies from the heat and allow them to cool slightly.

In a large bowl, combine the eggs, milk, and remaining spices and whisk together. Once the vegetables have cooled for a while, slowly mix them into the eggs. Grate your cheese on a box grater and mix half of the cheese into the eggs.

When the crust has cooled slightly, pour the egg mixture into the crust. If you’ve shaped the pie crust in peaks like we did, you should have no problem fitting all of the egg mixture into the crust. If you shaped the crust in a very shallow manner, you may have a little filling left over. Sprinkle the remaining cheese on top of the quiche.

Place the quiche into the oven and bake for 45-50 minutes, or until the egg has set and is firm. If you’d like, you can use a pie crust shield or pieces of foil to prevent the crust from burning. I kept foil around the edges of the crust for the first 25-30 minutes or baking, and removed it for the rest.